Eggless Chocolate Chip Cookies

The most perfect chocolate chip cookies I have ever made. Eggless Chocolate Chip Cookies have chewy centers, crispy edges, they are full of rich chocolate. And the best part: no eggs required!

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Course: Dessert

Cuisine: American

Keyword: cookies, eggless cookies, eggless desserts

Prep Time: 10

Cook Time: 16

Resting Time: 15

Total Time: 41

Servings: cookies

Calories: 153kcal

Author: Alicia Countryman

Equipment

2 Large baking sheets
Parchment paper
Medium and Large Mixing Bowls
Whisk
Electric mixer or stand mixer with a paddle attachment
Medium cookie scoop 1-½ tablespoon

Ingredients

2 cups (240g) all-purpose flour, spooned and leveled
1 tablespoon cornstarch
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter softened to room temperature
¾ cup (150g) light brown sugar, packed
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract
¼ cup buttermilk
1 cup (166g) semi-sweet or milk chocolate chips

Instructions

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper.
In a small or medium mixing bowl, whisk together the flour, cornstarch, baking soda, and salt. Set the bowl aside.
In a separate large bowl, use an electric mixer to mix the brown sugar, sugar, butter, and vanilla extract until fluffy.
Pour in the buttermilk and continue mixing.
Mix in the dry ingredients a little bit at a time until it has all been incorporated.
Fold in the chocolate chips until they are evenly distributed.
Use a medium (1-½ tablespoon) cookie scoop to scoop out level balls of dough and drop them on the parchment-lined baking sheets. Place the dough balls about 2 inches apart. I could fit 12 cookies on each baking sheet for a total of 24 cookies.
Press a few extra chocolate chips on top of each dough ball. Optional, but it adds more chocolatey-ness.
Bake the cookies for 15-17 minutes or until the cookies have spread slightly and are brown around the edges.
Let the cookies rest on the baking sheet for 15 minutes before transferring them to a cooling rack. Allow them to cool completely, then serve fresh or store in an airtight container for 5 days.

Notes

You want to make sure not to overbake the cookies. They may appear soft in the middle, but they will become chewy as they rest.
Other factors that may impact the texture of the cookies is the cookie sheet used and the size of the cookie scoop. I used a light metal pan, but if you use a dark metal pan, they may bake faster. If you use a cookie scoop that's a different size from a medium cookie scoop, you may have to adjust the time.
Even though there are no eggs, the raw flour can contain bacteria. Heat treating the flour will make it safer to eat, though.
To heat treat flour, preheat the oven to 300°F, then spread out the flour on a baking sheet. Bake it for at least 10 minutes, then let it cool to room temperature before using.
Using a cookie scoop of a different size may alter the number of cookies you get from the dough.