Eggless Chocolate Chip Cookies

Eggless chocolate chip cookies are egg-free chocolate chip cookies that can be made from scratch in about 20 minutes.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 152kcal

Preheat the oven to 350℉. Line two baking sheets with silicone baking mats or parchment paper, and set aside.
In a large mixing bowl, beat the butter, brown sugar, and granulated together on medium-high speed until well-combined, about 3 minutes.
½ cup salted butter, ¾ cup light brown sugar, ¼ cup granulated sugar
Add the heavy cream and vanilla extract, and mix in until combined.
6 tablespoons heavy cream, 1-2 teaspoons vanilla extract
Stir in the flour, baking soda, baking powder, and salt just until combined. The dough should be thick but soft and workable.
1 ¾ cup all-purpose flour, ¾ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon kosher salt
Add the chocolate chips, and stir in to combine.
1 cup chocolate chips
Scoop the dough with a 1.5 tablespoon cookie scoop and place the dough at least 2 inches apart.
Bake for 10-15 minutes, or until the edges are beginning to turn golden brown and the centers are soft and slightly underbaked.
Let the cookies cool on the baking sheet for 5-10 minutes and then transfer to a cooling rack.

Butter: I like to use salted butter in this recipe. If you prefer to use unsalted butter, increase the salt by 1/4 teaspoon.
Brown sugar: You can substitute dark brown sugar if you prefer.
Heavy cream: The fat in the heavy cream helps to add moisture and make the cookies chewier.
Flour: Be sure to fluff and then scoop and sweep to measure the flour. Too much flour will result in a dry or crumbly cookie. For the ingredient measurements by weight, please click “metric” directly underneath the ingredients.
Salt: Or use 1/4 teaspoon of table salt.
Chocolate chips: I use semi-sweet chocolate chips. Feel free to use bittersweet, milk chocolate, or another flavor of chocolate chip.