Easy Eggless Chocolate Chip Cookies
Buttery, chewy chocolate chip cookies with crisp edges—no eggs needed. Mix, bake, and enjoy in under 30 minutes.
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Servings:
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, softened
- 0.5 cup light brown sugar, packed
- 0.33 cup granulated sugar
- 0.25 cup plain yogurt room temperature
- 2 tbsp milk
- 1.5 tsp vanilla extract
- 1.5 cup all-purpose flour
- 1 tbsp cornstarch
- 0.5 tsp baking soda
- 0.5 tsp fine salt
- 1.25 cup semisweet chocolate chips
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Beat butter, brown sugar, and granulated sugar until light and creamy.
- Mix in yogurt, milk, and vanilla until smooth.
- Whisk flour, cornstarch, baking soda, and salt in a separate bowl.
- Add dry ingredients to the wet mixture. Stir just until a soft dough forms.
- Fold in chocolate chips evenly throughout the dough.
- Scoop heaping 1.5-tablespoon portions onto sheets, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges are set and centers look slightly underdone.
- Cool on the sheet 5 minutes, then transfer to a rack to finish cooling.
Notes
Variation: Stir in 1/2 cup chopped walnuts or swap 1/4 cup chips for mini chips for extra spread. For bakery-style ripples, chill dough 15 minutes before baking and give the pan a firm tap halfway through.
Storage: Keep in an airtight container at room temperature for 3–4 days, or freeze baked cookies up to 2 months. Freeze scooped dough balls and bake from frozen, adding 1–2 minutes.
This recipe is an original creation inspired by classic Easy Eggless Chocolate Chip Cookies flavors. All ingredient ratios and instructions are independently developed.