Eggless Chocolate Chip Cookies

Chocolate chip cookies on a rack and some milk jugs.

5 from 2 votes

Eggless Chocolate Chip Cookies

These eggless chocolate chip cookies are chewy and delicious. They are made without eggs and taste just like classic chocolate chip cookies! Whether you have an egg allergy or are out of eggs, these are the cookies for you!

Prep Time30

Cook Time13

Chill time30

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 156kcal

Author: Natalie

Ingredients

2 ⅓ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter room temperature
¾ cup granulated sugar
½ cup brown sugar light or dark, packed
2 teaspoons vanilla extract
⅓ cup sour cream full fat, room temperature
1¼ cup semisweet chocolate chips divided

US Customary - Metric

Instructions

In a small mixing bowl, whisk to combine the flour, baking soda, and salt. Set aside.
In the bowl of a hand held or stand mixer, cream the butter, granulated sugar and brown sugar until combined and creamy.
Beat in the vanilla extract and sour cream. Beat until combined.
Use a spatula to stir in the dry ingredients followed by the chocolate chips.
Use a medium cookie scoop, a tablespoon measuring spoon or a scale to measure out 2 tablespoons of dough. Stick 1-2 extra chocolate chips in the cookie dough balls. Place cookie dough balls together on a baking sheet lined with cookie dough. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
Preheat oven to 350 Fahrenheit. Place cookie dough balls about 2 inches apart on a baking sheet lined with parchment paper. Bake for 11-13 minutes until edges have turned golden brown. Remove from oven and leave on baking sheet 5 minutes. Transfer to a rack to cool completely.

Notes

Cookie dough balls: It's easier to form cookie dough balls before chilling the dough. It's also easier to stick extra chocolate in the cookie dough balls before chilling the dough.

Baking: Bake one sheet of cookies at a time. Keep remaining unbaked cookie dough balls refrigerated. Do not press cookie dough balls down before baking.

Baking time: For gooey centers, bake less time. For more well done cookies, bake until tops of cookies start to become golden/golden brown.

Storage: Store these eggless chocolate chip cookies in an airtight container at room temperature for up to 5 days. Freeze the unbaked cookie dough balls in the freezer for up to 30 days. Allow to thaw in the refrigerator before baking. Freeze the leftover baked cookies in an airtight container for up to 3 months. Allow cookies to thaw at room temperature.

Sea salt: To enhance the flavor of these cookies and to balance the sweetness, top the cookies with a pinch of flaky sea salt just before or right after baking.

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