![eggless chocolate chip cookies](https://www.how-tasty.com/wp-content/uploads/2024/04/insta-300x300.jpg)
EGGLESS CHOCOLATE CHIP COOKIES
Ingredients
- 110 g (1/2 cup) unsalted butter room temperature
- 100 g (1/2 cup) brown sugar
- 50 g (1/4 cup) caster sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 45 g (3 tbsp) milk room temperature
- 180 g (1+1/3 cup) all purpose flour
- 12 g (1 tbsp) cornstarch or the same amount of all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 100 g (2/3 cup) chocolate chips
Instructions
- In a large size bowl, mix with a spatula room temperature butter, brown sugar, caster sugar, salt and vanilla until creamy and well combined.
- Add milk and mix until combined (don’t worry if it lumps a bit).
- Sift int flour, cornstarch, baking powder and baking soda in two times: mix until almost combined then, in the end, add chocolate chips. Do not overmix the dough. You get a slighlty sticky thick dough.
- If you live in a hot climate, you should need to refrigerate the cookie dough for about 30 minutes to up 48 hours before scoop it. In my recipe video above, I immediately scooped the dough and bake it without refrigerating time.
- Use a 5cm-2inches ice cream scooper and scoop out the cookie dough onto a lined baking sheet, about 5cm-2inch apart. You can quickly roll each scooped cookie with your hands to get balls: with this method you get perfect round cookies.
- Bake in preheated oven (fan on, upper+lower heat) at 180°C-350°F for about 9 minutes: the sides should be slighlty golden and the center still soft.
- When still hot, add on top of the cookies some chocolate chips (optional).
- Cool down the cookies onto the baking sheet for about 10 minutes: do not touch it immediately because they are fragile when hot and you could break it.
- Cool down completely onto a wire rack.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Don’t lose any recipe!
Tips:
![eggless chocolate chip cookies](https://www.how-tasty.com/wp-content/uploads/2024/04/IMG_2225.00_02_21_20.Immagine004-1024x576.jpg)
In this recipe is not mandatory to refrigerate your cookie dough. As you can see in my recipe video, I baked my cookies immediatley and they turned out amazing and incredibly delicious!
If you want to get thicker cookies or if you live in a very hot climate you can consider to put the cookie dough in refrigerator for 40 minutes up to 48 hours.
![eggless chocolate chip cookies](https://www.how-tasty.com/wp-content/uploads/2024/04/IMG_2225.00_05_03_25.Immagine003-1024x576.jpg)
Remember to not overmix your cookie dough, mostly when you add flour: you just need a spatula and a whisk, no hand or stand mixer is required, and your dough is ready when the ingredients are combined.
![eggless chocolate chip cookies](https://www.how-tasty.com/wp-content/uploads/2024/04/copertina-1024x576.jpg)
The baking time could vary a bit depending on your oven and your taste. I usually don’t bake too much my cookies, I love the soft center and the crispy crust, so 9 minutes is perfect for my oven. But you can consider to bake for 1-3 minutes more.
If you put your raw cookie dough balls in freezer, you can bake them directly frozen for some minutes more.