Eggless Chocolate Chip Cookies recipe

No eggs? No problem! Without eggs, these chocolate chip cookies are close to the conventional recipe. No egg alternatives needed! 

– 2 ¾ cups all-purpose flour spooned and leveled (345 grams) – 1 tablespoon cornstarch or cornflour (8 grams) – 1 teaspoon baking soda – 1 teaspoon salt – 1 cup unsalted butter softened (230 grams) – 1 cup packed light brown sugar (200 grams) – ½ cup granulated sugar (100 grams) – ⅓ cup whole milk at room temperature (80 ml) – 2 teaspoons pure vanilla extract – 1 ½ cups semi-sweet chocolate chips (270 grams)



Heat the oven to 350°F (180°C). Put three big baking sheets with parchment or silicone mats aside. Mix flour, cornstarch, baking soda, and salt in a large bowl.


Beat butter in a stand mixer with the paddle attachment or a large basin with a handheld mixer until smooth. Add brown and granulated sugar and stir for 1–2 minutes until thoroughly blended.


Add the milk and vanilla essence, stopping to scrape the bowl. Mix the dry ingredients until barely blended, then add the chocolate chips on low speed until well incorporated into the cookie dough.


Use a 1.5 tablespoon cookie scoop to dollop cookie dough onto prepared baking sheets, leaving space between each. Baking for 10–12 minutes sets the cookies' tops and lightly browns their edges.


After cooling on the baking sheets for 5–10 minutes, carefully remove the cookies to a wire rack to finish cooling.


Also See: 

Homemade Peanut Butter Eggs Recipe