These eggless chocolate chip cookies taste just like the classic version — crisp edges, soft chewy centers, and made with cold butter so there’s no need to soften it first.
How do these eggless cookies work?
You don’t need eggs to make soft, chewy, and delicious chocolate chip cookies. This eggless version delivers the same texture and flavor as the traditional recipe and is always a crowd-pleaser.
Removing eggs changes both moisture and structure in cookie dough. A few technique and ingredient choices help these cookies bake up thick, tender, and chewy:
- Reverse creaming: Instead of creaming butter with sugar, you mix the butter into the dry ingredients. This method, often used for cakes, helps cookies spread evenly, stay tender, and makes the recipe more forgiving.
- Milk + cornstarch: Milk replaces the liquid lost by omitting eggs, while cornstarch helps thicken and set the cookies so they hold their shape.
- Powdered sugar: Powdered sugar dissolves completely into the wet ingredients, preventing a gritty texture when you skip traditional creaming. It also contains a bit of cornstarch, which contributes to structure.
- Cool butter: Using cold butter limits spreading and helps the cookies keep a nice shape without chilling the dough.
How to make eggless chocolate chip cookies
This recipe uses the reverse creaming method, which keeps the process simple and reliable. The full ingredient measurements and detailed steps follow, but here’s a concise overview:
- Whisk sugars, milk, and vanilla. Combine powdered sugar, brown sugar, milk, and vanilla and set aside while preparing dry ingredients.
- Cut butter into dry ingredients. Work cold butter into the flour mixture until it forms very fine, crumbly pieces. Use your fingers, a fork, or a paddle attachment on a mixer.
- Combine wet and dry ingredients. Pour the sugar mixture into the flour mixture and stir until a smooth dough forms with no visible butter chunks. The reverse creaming method coats gluten strands and protects the dough from becoming tough if you mix a bit more.
- Fold in chocolate chips. Add chocolate chips or chunks and mix until evenly distributed.
- Portion the dough. Use a large cookie scoop to portion dough balls onto a parchment-lined baking sheet, leaving space for spreading.
- Bake and cool. Cookies will puff in the oven and then sink as they cool, forming classic crinkles. If any cookie spreads irregularly, gently reshape it immediately after removing from the oven while it is still soft.
Make these cookies gluten free
To make the recipe gluten free, substitute the all-purpose flour with a gluten-free flour blend. Measure gluten-free flour by weight rather than cups, as it is often denser and easier to overmeasure by volume.
Make these cookies vegan
This recipe uses milk, butter, and standard chocolate, but you can make it vegan with these swaps:
• Use a non-dairy milk such as almond or coconut.
• Replace butter with a vegan stick butter.
• Use vegan chocolate chips or chunks.
Storing eggless cookies
Store cookies in an airtight container at room temperature for up to two weeks. The less air exposure, the fresher they stay. If refrigerated, bring cookies back to room temperature before serving to soften them.
To refresh slightly stale cookies, warm them on a parchment-lined baking sheet at 350°F for 2–3 minutes until soft and gooey.
How to freeze eggless cookie dough
Freeze portioned dough balls on a parchment-lined baking sheet until solid (about 1 hour). Transfer frozen balls to a single-layer freezer bag, remove excess air, and keep for 2–3 months. Bake from frozen, adding 1–2 minutes to the bake time.
Other eggless recipes
Eggless Almond Butter Cookies • Eggless Chocolate Cake • Mini Cinnamon Roll Cheesecakes • Easy Lemon Tart • No Bake Chocolate Biscuit Cake • Chocolate Peanut Butter Fudge Bars
Other cookie recipes
BEST Classic Chocolate Chip Cookies • Chewy Snickerdoodle Cookies • Strawberry Cheesecake Cookies • Apricot Jam Cookie Bars
If you try this recipe, please leave a comment and review — I love hearing your feedback! Tag @eatsdelightfulblog on Instagram so I can see your creations.
Eggless Chocolate Chip Cookies
5 from 8 reviews
- Author: Mimi
- Total Time: 25 minutes
- Yield: 10 cookies (approx.)
Description
These eggless chocolate chip cookies have crisp edges, soft centers, and are surprisingly simple to make thanks to cold butter and the reverse creaming method.
Ingredients
- ½ cup (65g) powdered sugar
- ½ cup (100g) packed brown sugar, light or dark
- ¼ cup (60 mL) whole milk, cool
- 1 teaspoon pure vanilla extract
- 1 ½ cups (195g) all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, cool
- 1 cup (170g) semi-sweet chocolate chips or chunks
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- In a medium bowl or measuring cup, whisk together powdered sugar, brown sugar, milk, and vanilla. Set aside.
- In a large bowl, whisk together flour, cornstarch, baking soda, and salt.
- Add the cold butter to the dry mixture and work it in until the butter is reduced to very small, pea-sized pieces.
- Pour the wet ingredients into the flour mixture and stir until the dough is smooth and free of visible butter chunks.
- Fold in the chocolate chips. If the dough is too sticky, chill 20–30 minutes until firm enough to handle.
- Using a large cookie scoop, portion the dough into about nine balls and place them on the prepared baking sheets at least 3 inches apart.
- Bake in the center of the oven at 350°F for 11–13 minutes, until puffed with golden edges. The cookies will sink and crinkle as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a cooling rack. Optionally sprinkle with a few flakes of sea salt before serving.
- Prep Time: 10 minutes
- Bake Time: 11 minutes
- Category: Cookies
Enjoy!