These eggless chocolate chip cookies have crispy edges and are chewy and soft on the interior. This easy recipe provides you with five different methods of baking deliciously flavorful, rich chocolate chip cookies without any eggs at all! Perfect for that craving that can't wait for a trip to the store, or for those who can't eat eggs due to allergies. The egg substitutes are all basic pantry staples. Bonus: no chill time required!
37grams (3 Tablespoons)granulated sugar (OMIT IN CONDENSED MILK VERSION)
½teaspoonvanilla extract
EGG SUBSTITUTE: Add ONE line item from the egg substitute list at bottom
180grams (1½ cups)all purpose flour
½teaspoonbaking soda
½teaspoonbaking powder
½teaspoonkosher salt (I use Diamond Crystal)
85grams (3 ounces)semisweet or dark chocolate, coarsely chopped*About ½ cup chocolate chips
EGG SUBSTITUTE: Choose One
60grams (¼ cup)sour cream, full fatroom temperature
78grams (¼ cup)sweetened condensed milk + 2 Tablespoons waterroom temperature
62 mL ([adjustable2 Tablespoons[/adjustable])vegetable oil + 2 Tablespoon waterroom temperature
62mL (¼ cup)whole milk room temperature
56grams ¼ cupmayonnaise room temperature
Instructions
Place rack in center of oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4).
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars (omit granulated sugar in condensed milk version) on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl as needed.
Add vanilla and preferred egg substitute, and mix again until homogeneous. Scrape down sides of bowl. For some of the more liquid options, you may need to mix for a minute or two and to scrape down sides of bowl several times before the liquid fully incorporates.
EGG SUBSTITUTE: Add ONE line item from the egg substitute list at bottom, ½ teaspoon vanilla extract
Add flour, baking soda, baking powder, and salt. Mix on low speed until just a few flour streaks remain. Use a spatula to scrape down the bowl and incorporate the last of the flour.
180 grams (1½ cups) all purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt (I use Diamond Crystal)
Use a spatula to stir in the chocolate chunks or chips.
85 grams (3 ounces) semisweet or dark chocolate, coarsely chopped
Using a 1½ Tablespoon cookie scoop (medium, size 40), portion dough out onto a parchment lined rimmed baking sheet.
If desired, place a few pieces of chocolate onto the top of each scoop of dough. Bake one sheet at a time for 10-12 minutes.
Immediately after removing cookies from oven, place a round cookie cutter or the rim of a wide drinking glass around each baked cookie and gently swirl the edges of the cookie. This will push the cookie into a uniformly round shape.
Cool cookies on pan for 5 minutes and then transfer to a cooling rack to fully cool.
Notes
Adapted from Tara O'Brady's basic, great chocolate chip cookie recipe.It's extra important to make sure the butter and sugar are well creamed together since there are no eggs to aid in leavening, This takes about 2-3 minutes on medium speed. Creaming helps dissolve the sugar and adds air to the butter. This provides additional volume to the cookie dough.If adding one of the more liquid egg substitutes (milk or oil + water), you may need to mix for a minute or two and to scrape down sides of bowl several times before the liquid fully incorporates into the butter and sugar mixture. It takes a bit of time for it to become homogeneous. For uniformly round cookies like you see in my photos: immediately after removing cookies from oven, place a round cookie cutter or the rim of a wide drinking glass around each baked cookie and gently swirl and nudge the edges of the cookie inward. This will push the cookie into a uniformly round shape.