Egg-Free Chocolate Chip Cookies
No eggs and no chill time for these easy Egg-Free Chocolate Chip Cookies! You'll love that these cookies are soft and chewy--even without eggs!
Servings: 20 cookies
Calories: 147kcal
Ingredients
- ½ cup unsalted butter, softened (about room temp) 4 ounces
- ½ cup light brown sugar, packed 3.5 ounces
- ⅓ cup granulated sugar 2.3 ounces
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose unbleached flour 6.65 ounces
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, use a fork (or hand mixer) to cream together the butter, brown sugar, and granulated sugar until smooth and combined.
- Cream in the vanilla extract and the whole milk (1 tablespoon at a time).
- Add the flour, baking soda, and salt to the bowl and gently fold together with a spatula until just combined. Fold in the chocolate chips.
- Use a #40 (1.5 tablespoon) cookie scoop to scoop cookies onto the baking sheet, spacing them 2 inches apart. Optional: Press additional chocolate chips into the tops of the cookies.
- Bake for 9-11 minutes, until the cookies have puffed and the edges are lightly golden. Don’t overbake.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
How to Store
Once cooled, store your cookies in an airtight container at room temperature. I find that they are BEST in the first 24 hours, but still great after 2 days. Longer than that and they do become a bit dry--a natural result of the missing egg. Tip: You can place a half slice of bread in the container with the cookies to help preserve moisture.How to Freeze
Want to make these ahead of time? Here’s how:- Freeze cookie dough: Scoop the dough into portions and place on a lined baking sheet. Freeze until solid. Transfer the frozen scoops of dough to a freezer-safe gallon bag and freeze for up to 3 months.
- Bake frozen dough: Thaw overnight in the fridge or bake straight from frozen, adding 1-2 extra minutes to the baking time.
Nutrition
Calories: 147kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 60mg | Potassium: 60mg | Fiber: 1g | Sugar: 11g | Vitamin A: 149IU | Calcium: 14mg | Iron: 1mg