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!
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.