Eggless Chocolate Chip Cookies Recipe delivers chewy centers, crisp edges, and melty chocolate in every bite. It suits bakers who skip eggs or ran out midweek, and it takes about 25 minutes start to finish. I baked a late-night batch last week and my neighbor texted at 12:07 asking for one.
Why You Should Try This Eggless Chocolate Chip Cookies Recipe
Eggless Chocolate Chip Cookies Recipe brings classic cookie shop flavor without the egg. Yogurt steps in for structure and moisture, so the dough stays soft and the cookies keep a pleasant chew. You still get deep caramel notes from brown sugar and generous pockets of chocolate.
Skip the grocery run and work with pantry staples. You can go dairy-free with plant-based butter and yogurt, and the method stays the same. I tested side by side and the dairy-free batch browned a touch faster, so I pulled them a minute early.
“These taste like the cookies I grew up with, just softer on day two and impossible to stop at one. ★★★★★”
Ingredients You’ll Need
- Unsalted butter, 1/2 cup or 113 g, softened to room temp. Use plant-based butter sticks for a dairy-free option, not a tub which can add extra moisture.
- Light brown sugar, 1/2 cup or 100 g, packed. Dark brown sugar works if you want more molasses flavor.
- Granulated sugar, 1/3 cup or 65 g. I use Domino for consistent crystal size.
- Plain yogurt, 1/4 cup or 60 g, dairy or dairy-free. Swap with 3 tablespoons aquafaba if you do not have yogurt.
- Pure vanilla extract, 2 teaspoons. Nielsen-Massey gives a strong vanilla hit.
- All-purpose flour, 1 1/2 cups or 190 g. King Arthur yields a slightly thicker cookie, while Gold Medal bakes a bit softer.
- Cornstarch, 2 teaspoons. This keeps the crumb tender and helps thickness.
- Baking soda, 1/2 teaspoon. Check the date so it still lifts the dough.
- Fine sea salt, 1/2 teaspoon. If you use salted butter, reduce to 1/4 teaspoon.
- Semisweet chocolate chips or chunks, 1 cup or 170 g. I like Guittard or Ghirardelli for smooth melt.
- Optional flaky sea salt, for finishing. A light sprinkle balances sweetness.
Equipment:
- Mixing bowls, one medium and one large. A wide bowl makes folding easier.
- Hand mixer or a sturdy whisk. A stand mixer with paddle also works.
- Rubber spatula for folding. It keeps chips from breaking.
- Two rimmed baking sheets lined with parchment or silicone mats. Parchment keeps bottoms even.
- A 2 tablespoon cookie scoop or two spoons. Scoops give uniform size.
How to Make Eggless Chocolate Chip Cookies Recipe
Preheat and set up
Preheat the oven to 350 F or 175 C. Line two baking sheets with parchment paper and set them aside.
Cream butter and sugars
Beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 1 to 2 minutes. Scrape the bowl so everything mixes evenly.
Add yogurt and vanilla
Add the yogurt and vanilla, then mix until smooth and creamy. The mixture should look satiny and fully combined.
Whisk dry ingredients
In a separate bowl, whisk flour, cornstarch, baking soda, and salt until well blended. This step spreads the leavening and salt evenly.
Combine wet and dry
Add the dry mixture to the butter bowl. Mix on low just until the dough comes together with no dry streaks. If the dough looks crumbly, add 1 to 2 teaspoons milk and mix again.
Fold in chocolate
Fold in the chocolate chips or chunks with a spatula. Save a small handful to press on top of the scooped dough for pretty bakery-style tops.
Scoop and bake
Scoop 2 tablespoon portions and place them 2 inches apart on the lined sheets. Bake one sheet at a time for 10 to 12 minutes until edges set and centers still look pale and soft. Tap the pan once on the rack right after baking to settle the centers and encourage wrinkles.
Finish and cool
Sprinkle a pinch of flaky salt on hot cookies if you like a sweet-salty finish. Cool on the sheet for 5 minutes, then move cookies to a rack to finish cooling.
Tips & Tricks
- Measure flour by weight for best texture, or fluff, spoon, and level if you use cups.
- Keep butter soft but not greasy, since overly warm butter makes cookies spread too much.
- Use cornstarch to help thickness and chew, especially in egg-free dough.
- Bake to pale centers and set edges, then let carryover heat finish the middles.
- Press a few extra chips on top before baking for a neat look and more chocolate in every bite.
- For thicker cookies, chill the scooped dough in the fridge for 20 minutes and bake straight from cold.
- For dairy-free, use plant-based butter sticks and dairy-free yogurt, then bake one minute less if they brown quicker in your oven.
- Rotate the pan at minute 8 if your oven has a hot spot to keep browning even.
What to Serve with Eggless Chocolate Chip Cookies Recipe
I like a cold glass of milk or oat milk with these soft and chewy cookies. You can sandwich two around vanilla ice cream for a quick dessert that tastes like a summer boardwalk treat. Coffee pairs well too, since the roast brings out the chocolate notes. Fresh berries on the side add a bright pop that cuts the sweetness.
Make-Ahead and Storage
Store cooled cookies in an airtight container at room temperature for 3 to 4 days. Freeze baked cookies in a zip-top bag for up to 2 months and thaw at room temperature for 20 minutes. Freeze scooped dough balls on a sheet until firm, then bag them for up to 2 months and bake from frozen, adding 1 to 2 minutes to the bake time. Rewarm baked cookies in a 300 F oven for 4 to 5 minutes or give one cookie 8 to 10 seconds in the microwave for a gooey center.
Eggless Chocolate Chip Cookies Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper and set aside.
- In a large bowl, beat the softened butter with the light brown sugar and granulated sugar until light and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl as needed.
- Add the plain yogurt and vanilla extract to the butter mixture and mix until smooth, creamy, and fully combined.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and fine sea salt until well blended.
- Add the dry ingredients to the wet ingredients and mix on low speed or by hand just until the dough comes together with no dry streaks. If the dough looks crumbly, add 1 to 2 teaspoons of milk and mix again until it holds together.
- Fold in the semisweet chocolate chips or chunks with a rubber spatula, reserving a small handful to press on top of the scooped dough if desired.
- Scoop dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheets.
- Bake one sheet at a time for 10 to 12 minutes, or until the edges are set and the centers still look pale and soft.
- Remove the baking sheet from the oven and tap it once on the rack to settle the centers. Immediately sprinkle the hot cookies with a pinch of flaky sea salt if using.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Approximate per cookie (1 of 20): 140 calories; fat 7 g; saturated fat 4 g; carbohydrates 18 g; fiber 0.5 g; sugars 11 g; protein 2 g; sodium 95 mg. Values will vary based on specific brands, ingredient swaps, and portion size.