Eggless Chocolate Chip Cookies Recipe

A plate of golden brown eggless chocolate chip cookies.

4.50 from 8 votes

Eggless Chocolate Chip Cookies Recipe

Cookies this good don’t need eggs! These Eggless Chocolate Chip Cookies are soft, chewy, and packed with melty chocolate, proving that the only thing missing is nothing at all.

Prep Time18

Cook Time12

Total Time30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 133kcal

Author: Andrea

Equipment

Ingredients

12 tbsp unsalted butter (1 1/2 sticks), softened
2 tbsp cream cheese softened
1/2 cup brown sugar packed
1/4 cup + 2 tbsp granulated sugar
1 1/2 tsp vanilla extract
1 1/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup semisweet chocolate OR bittersweet chocolate, chopped
1/2 cup milk chocolate chips OR semi-sweet chocolate chips

Instructions

In the bowl of a stand mixer fitted with a paddle attachment, add the butter. Mix on medium-low speed for 2 minutes, then add the cream cheese and mix for an additional minute.
Add the sugars and vanilla, mix on medium-low until creamy.
In a separate mixing bowl, whisk together the flour, baking soda, baking powder, and salt. With mixing speed on low, gradually add the flour and mix just until combined. Add chopped chocolate and chocolate chips and mix on low for 15 seconds.
Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper or silicone baking mats.
Using a standard-size cookie scoop, portion dough into balls. Place 12 cookie dough balls on the prepared baking sheets.
Place the cookies in the oven and bake for 10–12 minutes or until the cookies are golden brown.
Remove from the oven and allow the cookies to cool on the cooling rack for 5 minutes before transferring to a wire rack to cool completely. Enjoy immediately or store in an airtight container and enjoy the following day (which I highly recommend!).

Notes

STORE these cookies in an airtight container or ziplock bag at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week. Adding a piece of bread helps maintain softness.

To FREEZE, place baked cookies in a freezer-safe bag or container, separating layers with parchment paper. They’ll stay fresh for up to 4 weeks. For unbaked dough, scoop portions onto a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.

When baking from frozen, add 1–2 extra minutes to the bake time. Let dough balls thaw on the baking sheet while the oven preheats to prevent over-baking. To REHEAT, warm a cookie in the microwave for 10–15 seconds to bring back that fresh-from-the-oven taste.

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