Eggless Chocolate Chip Cookies
Soft, chewy and full of chocolate chips and no chilling required. These are ready in 30 minutes or less!
Servings: 12 -14 cookies
Calories: 269kcal
Ingredients
- 2 Tablespoons cornstarch
- 2 Tablespoons water
- 1 ½ cups (180 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup (1 stick, 113 g) unsalted butter softened
- ½ cup (107 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- Pre-heat oven to 375°F. Prepare a baking sheet with parchment paper (or silicone baking mat).
- Make cornstarch “egg” by stirring together the cornstarch and water. Set aside.
- Whisk together flours, baking soda, and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugar together until very light, about 2-3 minutes.
- Add cornstarch mixture, and vanilla. Beat to combine.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate chips and stir in, on low speed, just until combined.
- Scoop cookie dough, using a 1-inch cookie scoop, and place on the prepared cookie sheet. Bake until golden brown but still soft, 10-12 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Notes
- Storage: Cookies stay fresh covered at room temperature for up to 1 week. These can also be frozen, baked or unbaked for up to 3 months.
- Vegan: Use vegan butter (or replace with solid coconut oil) and vegan chocolate chips Want to make gluten free?
- Gluten free: Use 1 to 1 gluten free flour in place of all-purpose flour.
- Cornstarch: If you don't have cornstarch you can also use arrowroot starch.
Nutrition
Calories: 269kcal | Carbohydrates: 34g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 148mg | Potassium: 117mg | Fiber: 2g | Sugar: 19g | Vitamin A: 244IU | Calcium: 22mg | Iron: 2mg