Soft and Chewy Egg Free Chocolate Chip Cookies
Ultra soft and chewy chocolate chip cookies made without any eggs. No chill time required, and ready to eat in about 30 minutes.
Servings: 20 Cookies
Calories: 175kcal
Equipment
- Stand Mixer - OR- Electric Hand Mixer -OR- Wooden Spoon
Ingredients
- ½ Cup salted butter, softened (a little melted is ok)
- ½ Cup granulated sugar
- ½ Cup brown sugar
- 3 Tablespoons heavy cream (or half & half, or whole milk)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 + ½ Cup all-purpose flour
- 1 Cup semi-sweet chocolate chips
Instructions
- Preheat and prep. Preheat your oven to 375°F and set your baking sheets aside for when the dough is ready.
- Soften the butter. If you didn't set your stick of butter out to get to room temperature (I rarely do....), simply place it in a large microwave-safe bowl and soften it in the microwave. From refrigerated, this takes about 30 seconds. You want it soft enough to press a finger into, but not melted.½ Cup salted butter, softened
- Cream the butter and sugars. Add both sugars to the softened butter and beat until the mixture is light and creamy (I like to use a stand mixer with paddle attachment). This step is what dissolves the sugar and works air into the butter, and it makes a real difference in the final texture.½ Cup granulated sugar, ½ Cup brown sugar
- Add the remaining wet ingredients. Pour in the heavy cream and vanilla extract and mix until fully combined.3 Tablespoons heavy cream, 1 teaspoon vanilla extract
- Stir in the dry ingredients. Slowly stir in the salt, baking soda, baking powder, and flour until a dough forms.¼ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon baking powder, 1 + ½ Cup all-purpose flour
- Add the chocolate chips, mixing until they are well distributed throughout the dough.1 Cup semi-sweet chocolate chips
- Scoop. Using a medium cookie scoop (or roughly 2 tablespoons), scoop the dough onto ungreased cookie sheets, leaving about 2 inches between each ball. Gently press extra chocolate chips on to the tops of the cookie dough balls if desired.
- Bake for 8 to 10 minutes. Pull them when the edges look set. For the chewiest cookies, do not overbake. They keep setting up once they come out of the oven.
- Cool. Let the cookies rest on the baking sheet for a few minutes, then move them to a wire rack to cool completely. Or eat one warm, which is the correct choice.
Notes
*Get your cookies to all be the same size by using a cookie scoop! For the perfect chocolate chunk cookies, I like to use a medium cookie scoop.
*Get your cookies to be perfectly round with “the cookie scoot”! When you pull your cookies out of the oven, use a circular cookie cutter (or a round glass larger than your cookie) to gently “scoot” your cookies in a circular motion to help shift the edges and create perfectly round cookies.
*Recipe Variations and Substitutions:
- Mix up your chocolate. We love using three quarters regular semi-sweet chips plus mini chocolate chips, since we always seem to have a bag of minis open from making our mini chocolate chip muffins. Dark chocolate, chunks, white chocolate, or half chips and half M&Ms all work. Have fun with it!
- Add nuts. Chopped walnuts or pecans stirred in with the chocolate add a nice crunch.
- Finish with flaky salt. A small pinch of flaky sea salt on top of each dough ball before baking plays really well against all that chocolate.
- Make them bigger. Use a large cookie scoop and add a couple of minutes to the bake time for bakery-style cookies.
- Use unsalted butter. If you’d prefer to use unsalted butter (or that’s what you have in your fridge), swap the butter 1-for-1 and increase the amount of salt to ½ tsp.
Nutrition
Calories: 175kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 102mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 179IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg
