These eggless chocolate chip cookies are a dreamy treat that proves indulgence doesn’t need eggs. With a crisp golden edge and a soft, chewy center, every bite is packed with rich, buttery flavor and melty chocolate chips. Perfect for anyone with dietary restrictions or simply craving a classic cookie, they come together in just 26 minutes—ideal for last-minute baking sessions.
Warm from the oven, these cookies offer a satisfying crunch that gives way to a gooey, chocolate-filled interior. The blend of sweet and savory notes, paired with a hint of vanilla, makes them irresistible. Whether you’re sharing with friends or savoring solo, these cookies are a guaranteed crowd-pleaser that’s as easy to make as they are delicious.
Ingredients for Eggless Chocolate Chip Cookies
- 1 cup (227 g) unsalted butter, softened (ensure it’s at room temperature for easy mixing)
- 1 ¼ cup (250 g) brown sugar, firmly packed (light or dark brown sugar works)
- ½ cup (100 g) granulated sugar
- 6 Tablespoons heavy cream (can substitute with coconut cream for a dairy-free option)
- 1 ½ teaspoon vanilla extract (use pure vanilla for best flavor)
- 2 ¾ cups (350 g) all-purpose flour (spoon and level for accurate measurement)
- 2 teaspoons cornstarch (helps keep cookies soft)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cup (255 g) semisweet chocolate chips (reserve ½ cup for topping, if desired)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl, using an electric mixer or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until well combined and fluffy.
- Add the heavy cream and vanilla extract, and mix until completely combined.
- In a separate medium-sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients in 4 parts, mixing until just combined. Avoid over-mixing to prevent the cookies from spreading too thin.
- Stir in 1 cup (170 g) of the chocolate chips. Reserve the remaining ½ cup (85 g) for topping, if desired.
- Scoop the dough by 2-Tablespoon-sized portions. Drop them onto the prepared baking sheet, spacing them 2 inches apart, or roll gently into smooth balls for more uniform cookies.
- Bake for 10-12 minutes. The centers may appear slightly under-baked, but they will firm up as they cool. Allow cookies to cool completely on the baking sheet.
- Optional: Within 1 minute of removing the cookies from the oven, gently press the reserved chocolate chips into the tops for a decorative finish.
Perfect Pairings: Serving Suggestions
These eggless chocolate chip cookies are a treat on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream. For a cozy twist, serve them warm with a drizzle of caramel sauce or a dusting of powdered sugar. They’re also a great addition to a dessert platter alongside brownies or fruit tarts.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it works wonders! For longer storage, freeze the dough balls or baked cookies in a freezer-safe bag for up to 3 months. Reheat baked cookies in the microwave for 10-15 seconds to restore that just-baked warmth.
Mix It Up: Recipe Variations
Want to switch things up? Try using dark chocolate chips or white chocolate chips instead of semisweet. For a nutty twist, fold in ½ cup of chopped walnuts or pecans. If you’re feeling adventurous, add a pinch of cinnamon or a teaspoon of espresso powder to the dough for a unique flavor boost.
Time-Saving Hacks for Busy Bakers
Short on time? Prep the dough ahead and refrigerate it for up to 24 hours—this also helps the flavors meld. Use a cookie scoop to portion the dough quickly and evenly. If you’re baking multiple batches, chill the dough between bakes to prevent spreading and ensure perfectly shaped cookies every time.
Essential Equipment for Cookie Success
For best results, use a stand mixer or electric hand mixer to cream the butter and sugars until light and fluffy. A silicone baking mat or parchment paper is a must for easy cleanup and even baking. Don’t forget a sturdy cookie scoop for uniform dough portions—it’s a game-changer for consistent cookies!
Eggless Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 ¼ cup brown sugar firmly packed
- ½ cup granulated sugar
- 6 Tablespoons heavy cream
- 1 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl using an electric mixer (or stand mixer) cream together butter and sugars until well combined.
- Add heavy cream and vanilla extract and stir until completely combined.
- In a separate medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually (in 4 parts) add dry ingredients to wet and mix until completely combined. Don’t over-mix, if you over-beat the batter you could make the butter too soft which could make the cookies spread too thin in the oven.
- Stir in chocolate chips. For prettier cookies, stir in only 1 cup (170g) and reserve remaining chips to press on top of cookies after baking.
- Scoop dough by 2-Tablespoon-sized scoops. You can simply drop the dough on prepared baking sheet, spacing cookies 2″ apart), or you can roll them gently to form a smooth ball before placing on baking sheet (I prefer to roll them for prettier, more uniform cookies).
- Bake on 350F (175C) for 10-12 minutes. The centers of the cookies may still seem slightly under-baked — allow them to cool completely on baking sheet where they’ll finish cooking, this will help keep them nice and soft.
- If desired, gently nestle reserved chocolate chips and white chocolate chips into the tops of each cookie within 1 minute of coming out of the oven.