Eggless Chocolate Chip Cookies
These Eggless Chocolate Chip Cookies are soft, chewy, and packed with rich chocolate flavor in every bite. It’s hard to believe a cookie this good is made without eggs. The dough comes together in just minutes, with no chilling needed, making it perfect for a quick homemade treat. A simple secret ingredient gives these cookies their irresistibly chewy texture and bakery-style taste.
Ingredients
- 1 cup unsalted butter chocolate chips
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 3 oz full-fat cream cheese softened
- 2 tbsp whole milk
- 2 tsp pure vanilla extract
- 2 ¼ cups all-purpose flour spooned and leveled
- 1 tsp baking soda must be fresh
- ½ tsp baking powder must be fresh
- ½ tsp sea salt
- 2 cups chocolate chips dark, semi-sweet, or milk chocolate
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.2. Cream the butter and sugars. In a large bowl using a hand mixer or stand mixer, beat the softened butter, granulated sugar, and light brown sugar together on medium speed for 2–3 minutes until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl as needed.3. Add the wet ingredients. Add the softened cream cheese, whole milk, and vanilla extract to the butter mixture. Mix on low until just combined and smooth. Do not overmix.4. Whisk the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt until evenly combined.5. Combine wet and dry. Add the dry ingredients to the wet mixture in three additions, mixing gently between each addition. Stop mixing as soon as no streaks of flour remain. Avoid overmixing to keep the cookies tender.6. Fold in chocolate chips. Using a rubber spatula, fold the chocolate chips into the dough by hand until evenly distributed throughout.7. Scoop the dough. Using a cookie scoop or your hands, roll the dough into balls about 1½ to 2 inches in diameter. Place them on the prepared baking sheets about 2 inches apart.8. Bake. Place in the preheated oven and bake for 10–12 minutes, or until the edges are just turning golden and the centers still look slightly underdone. Do not overbake — the cookies will continue to set as they cool.9. Cool. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Butter temperature is critical. Butter that is too soft or melted will cause the cookies to spread too thin. It should be soft enough to leave a small indent when pressed, but still hold its shape.
- Measure flour properly. Spoon flour into the measuring cup and level with a straight edge. Scooping directly from the bag packs in too much flour and leads to dry, dense cookies.
- Check leavening freshness. Drop a pinch of baking soda into hot water — if it doesn't bubble, it's time to replace it. Stale leavening agents are a top cause of flat or dense cookies.
- Don't overbake. Pull the cookies when the centers look just slightly underdone. They firm up perfectly as they cool on the pan.
- To keep stored cookies soft, place a slice of white bread in the airtight container with them. The cookies absorb moisture from the bread and stay fresh and chewy for days.
- Freezing dough: Scoop into balls, freeze on a sheet pan, then transfer to a freezer bag. Bake from frozen at 375°F for 13–15 minutes.
- Variations to try: Crushed Oreos, peanut butter chips, rainbow sprinkles, dried cranberries, or chopped toasted walnuts.