Best Eggless Chocolate Chip Cookie Recipe

I just baked Eggless Choco Chip Cookies that are so chewy and chocolate-forward you’ll question every other cookie recipe you know.

I’m obsessed with this Cookie Recipe Without Eggs because it gives me that slightly underbaked center I crave. I love how the edges get thin and chewy while the middle stays tender.

Chocolate Chip Cookies With No Eggs that actually taste like real cookies, not cardboard, yes I’m picky. The unsalted butter, softened and semisweet chocolate chips do all the heavy lifting, and I find myself stealing warm bites straight from the tray.

And I never apologize for eating three. But I also love how forgiving it is; it forgives my rushed afternoons and late-night snack attacks.

Pure cookie joy.

Ingredients

• Basically butter gives rich, tender chew and golden edges you’ll fight over.
• Plus granulated sugar adds crisp bite and a bit of sweetness punch.
• Brown sugar keeps cookies soft and adds that warm, caramel-ish hug.
• Vanilla makes it smell like home and ties flavors together, subtle but necessary.
• Milk adds a little moisture so dough isn’t dry, simple fix.
• Flour builds the cookie’s structure so it holds chips without being cakey.
• Baking soda helps spread and brown, making edges crisp and slightly airy.
• Salt cuts sweetness and brings out chocolate notes, tiny but crucial.
• Cornstarch gives extra tender, almost melt-in-your-mouth texture you’ll notice.
• Chocolate chips bring gooey pockets and that classic melty, bittersweet hit.

Ingredient Quantities

• 1 cup (225 g) unsalted butter, softened
• 3/4 cup (150 g) granulated sugar
• 3/4 cup (150 g) packed light brown sugar
• 2 tsp vanilla extract
• 1 tbsp milk (add a bit more if dough seems dry)
• 2 1/4 cups (280 g) all purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 2 tsp cornstarch (for extra tender cookies)
• 1 1/2 cups (260 g) semisweet chocolate chips

How to Make this

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

2. In a large bowl beat 1 cup (225 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (150 g) packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes; scrape the sides so everything gets mixed.

3. Stir in 2 tsp vanilla extract and 1 tbsp milk, mixing until combined; if the dough seems dry later you can add a little more milk, 1/4 tsp at a time.

4. In a separate bowl whisk together 2 1/4 cups (280 g) all purpose flour, 1 tsp baking soda, 1/2 tsp fine salt and 2 tsp cornstarch so it is evenly distributed.

5. Gradually add the dry mix to the butter mixture and stir until just combined; avoid overmixing or the cookies get tough.

6. Fold in 1 1/2 cups (260 g) semisweet chocolate chips, making sure chips are spread through the dough.

7. For thicker, chewier cookies chill the dough for 30 minutes to 1 hour. If you want quicker cookies you can skip chilling but they will spread more.

8. Scoop dough into roughly 1 1/2 tablespoon to 2 tablespoon balls and place 2 inches apart on the prepared sheets. Slightly press the tops so they’re not huge domes.

9. Bake one sheet at a time in the center of the oven for 10 to 12 minutes, until edges are golden and centers still look a little soft. Let the cookies cool on the baking sheet for 5 to 10 minutes so they set, then transfer to a wire rack to cool completely.

Tip: underbake a minute or two for extra gooey centers. If the dough is too soft to shape chill it briefly until easier to handle.

Equipment Needed

1. Oven and oven thermometer
2. Two baking sheets lined with parchment paper or silicone mats
3. Large mixing bowl and a smaller bowl for dry ingredients
4. Electric mixer or a sturdy wooden spoon for creaming butter and sugars
5. Whisk for the flour, baking soda, salt and cornstarch
6. Measuring cups and spoons (for both dry and liquid ingredients)
7. Spatula or wooden spoon for folding in chocolate chips
8. Cookie scoop (or tablespoon) and a wire cooling rack

FAQ

Best Eggless Chocolate Chip Cookie Recipe Substitutions and Variations

• Unsalted butter: swap with equal weight vegan buttery spread or chilled coconut oil. Vegan spreads keep texture almost the same, coconut oil makes cookies a bit more tender and coconutty, so chill the dough before baking.
• Milk: use the same amount of any plant milk like almond or oat, or plain dairy yogurt thinned with a little water if you want extra chew. If dough seems dry add a bit more, 1 tsp at a time.
• All purpose flour: try a 1-to-1 gluten free flour blend in the same amount. Watch texture, you might need to chill the dough longer and the cookies can be slightly crumbly but still tasty.
• Cornstarch: replace with an equal amount of arrowroot or tapioca starch for the same tender crumb. Arrowroot gives a lighter texture, tapioca makes cookies a touch chewier.

Pro Tips

1. Chill the dough if you want thick, chewy cookies. Even 30 minutes helps, and an hour is better. If you’re in a rush, toss the scooped balls on a tray and freeze them for 10 minutes so they don’t spread like pancakes.

2. Use a mix of sugars exactly as listed, but if you want extra chew add a tablespoon more brown sugar. It brings more moisture and a deeper flavor, but dont overdo it or the dough gets too soft.

3. Don’t overmix once the flour goes in. Stir until you can’t see streaks of flour, then stop. Overworking develops gluten and makes the cookies tough, especially with that cornstarch there to keep them tender.

4. Slightly underbake by 1 to 2 minutes for gooey centers. Watch the edges; when they are golden and the middle still looks a bit soft, pull them out and let them set on the baking sheet for 5 to 10 minutes.

5. For prettier cookies, press a few extra chocolate chips into the tops right after baking so they look melty and professional. If your dough is too sticky to shape, chill it 10 to 20 minutes instead of adding more flour.