Name: BAKERY STYLE EGGLESS CHOCOLATE CHIP COOKIES
Prep time: 20 min
Cook time: 11 min
Total time: 93 min
Ingredients: 110 g (1/2 cup) caster sugar; 35 g (3 tbsp) light brown sugar; 110 g (1/2 cup) unsalted butter (cubed in small pieces and left at room temperature (24°C) for about 20 minutes.); 30 g (2 tbsp) milk (slightly lukewarm); 1 tsp vanilla extract; 185 g (1+1/3 cup) all purpose flour; 12 g (1 tbsp) cornstarch; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 60 g (2 oz) dark chocolate (chopped); 40 g (1/4 cup) chocolate chips

BAKERY STYLE EGGLESS CHOCOLATE CHIP COOKIES

If you're looking for the BEST Eggless Chocolate Chip Cookies that are soft, thick, and packed with gooey chocolate chips, this is the recipe for you!

These bakery-style cookies are perfect for anyone who needs an egg-free dessert but still wants rich flavor and chewy texture. Whether you're baking for dietary reasons or simply ran out of eggs, these eggless cookies deliver perfect results every time.

This easy no egg cookie recipe creates large and thick bakery-style cookies that stay soft in the center with slightly crispy edges.

The secret is the perfect balance of ingredients and technique, resulting in thick, chewy, and ultra-satisfying chocolate chip cookies.

You won’t believe these delicious cookies are made without eggs!

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Prep Time 20 mins

Cook Time 11 mins

Refrigerating Time 1 hr

Total Time 1 hr 33 mins

Course Dessert, Snack, Treat

Cuisine American, British

Servings 6 Cookies

Calories 397 kcal

Ingredients

110 g (1/2 cup) caster sugar
35 g (3 tbsp) light brown sugar
110 g (1/2 cup) unsalted butter cubed in small pieces and left at room temperature (24°C) for about 20 minutes.
30 g (2 tbsp) milk slightly lukewarm
1 tsp vanilla extract
185 g (1+1/3 cup) all purpose flour
12 g (1 tbsp) cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
60 g (2 oz) dark chocolate chopped
40 g (1/4 cup) chocolate chips

Instructions

In a large size bowl, mix with a hand mixer butter, caster sugar, brown sugar and vanilla until creamy and well combined.
Add milk and mix until combined (don’t worry if it lumps a bit).
Sift in flour, cornstarch, baking powder, baking soda, salt in two times: mix until almost combined then, in the end, add chocolate chips and chopped chocolate.
Do not overmix the dough. You should get a NOT sticky dough.
Divide the batter in 6 pieces and roll each piece into a large ball: each cookie ball is about 92 g.
Place the cookie ball onto a lined small tray or plate then place them in refrigerator for at least 1 hour: do NOT skip the refrigerating time!
Bake in preheated oven (fan on, upper+lower heat) at 175°C-345°F for about 11 to 13 minutes: the sides should be slighlty golden and the center shoul be still soft.
Do NOT overbake the cookies, they will keep on cooking on the baking sheet even when you remove it from the oven.
When still hot, add on top of the cookies some chocolate chunks (optional).
Cool down completely the cookies onto the baking sheet: do not touch it immediately because they are fragile when hot and you could break it.

Video

Notes

You can store them at room temperature in a tin cookie box for up to 1 week.

You can store raw cookie balls in freezer for up to 3-4 months. In this case, bake them immediately righ out from the freezer but add about 2 minutes of extra baking time.

Tips:

Use butter at a medium temperature: not quite room temperature, not hard chilled

Let the butter sit at room temperature (24°C) for about 20 minutes before using it. It should be just slightly soft at the edges but still chilled at the center. If you use a room temperature butter, your cookies spread more in the oven and if you use chilled butter, it will a bit hard to cream it with the sugar.

Don’t skip the chilling time

Refrigerating the cookie dough balls for at least 1 hour is essential. This step helps prevent the cookies from spreading too much in the oven and creates those thick, bakery-style centers.

Do not overmix the dough

Mix the flour into the wet ingredients just until combined. Overmixing can result in dense cookies.

Sift the dry ingredients

This helps distribute the leavening agents evenly and avoids lumps in the dough.

Use a combination of chopped chocolate and chocolate chips

Chopped chocolate creates delicious pools of melted chocolate inside the cookies, while chocolate chips add extra texture.

Monitor baking time carefully

Bake just until the edges are lightly golden and the centers look underbaked. The cookies will continue to cook on the baking sheet after you remove them from the oven.

Optional finishing touch

While the cookies are still hot, gently press a few extra chocolate chunks on top to make them even more visually appealing.

Let them cool completely on the baking sheet

The cookies are fragile when hot. Allow them to cool fully on the baking sheet to set properly and avoid breaking.

Why did my cookies spread too much or not spread at all?

The butter temperature plays a key role.

If the butter is too soft or almost melted, the cookies will spread too much and turn flat while baking.

On the other hand, if the butter is too cold and hard, the dough may not spread properly, resulting in overly thick cookies that don’t flatten in the oven.

For best results, use butter that has been left at room temperature (24°C) for about 20 minutes: it should be slightly soft to the touch but not greasy or melted.

Keep in mind that the chilling time also affects the spreading: the colder the cookie dough balls are when you bake them, the less they will spread in the oven!