There is something about a bakery style chocolate chip cookie that store bought ones just can’t match. Thick edges, a soft center, and plenty of chocolate in every bite.
Today I want to show you how to make these at home, and the best part is that this recipe is completely eggless.
If you avoid eggs or simply ran out of them, you don’t have to skip these cookies. They still bake up soft, chewy, and full of flavor.
The trick is a little cornstarch and a short chill in the fridge, which keeps the cookies from spreading too much and gives them that nice thick shape.
Once you try these, I think they will become your go to cookie recipe.
Why You’ll Love It
Bakery-Style Texture – Cornstarch and chilled dough create thick cookies with golden edges and soft, tender centers.
Rich Caramel Flavor – Brown sugar, butter, and vanilla give these cookies a warm caramel flavor with classic bakery depth.
Plenty of Chocolate – One and a half cups of semisweet chips bring generous chocolate flavor throughout every cookie.
Excellent Eggless Results – Whole milk adds moisture and tenderness, creating satisfying chocolate chip cookies without eggs.
Ingredient List
- 2 1/4 cups All-Purpose Flour
- 1 tbsp Cornstarch
- 1 tsp Baking Soda
- 3/4 tsp Fine Salt
- 1 cup Unsalted Butter, Softened
- 1 cup Light Brown Sugar, Packed
- 1/2 cup Granulated Sugar
- 3 tbsp Whole Milk
- 2 tsp Pure Vanilla Extract
- 1 1/2 cups Semisweet Chocolate Chips
Directions
Step 1
Whisk the all-purpose flour, cornstarch, baking soda, and fine salt in a medium bowl until evenly combined.
Step 2
Beat the softened butter, brown sugar, and granulated sugar for 2 to 3 minutes, until creamy and slightly fluffy. Mix in the whole milk and vanilla extract.
Step 3
Add the dry ingredients to the butter mixture and mix just until a soft dough forms. Fold in the semisweet chocolate chips without overmixing.
Step 4
Portion the dough into 12 large mounds and place them on a lined baking sheet. Refrigerate for 45 minutes to prevent excessive spreading and deepen the flavor.
Step 5
Preheat the oven to 350 degrees F. Arrange the chilled dough mounds 3 inches apart on lined baking sheets and gently flatten only the very tops.
Step 6
Bake for 12 to 15 minutes, until the edges are golden but the centers still look slightly soft. Cool on the baking sheets for 10 minutes before transferring the cookies to a cooling rack.
Tips
Measure the Flour Carefully
For the best texture, weigh the flour with a kitchen scale and use 270 grams. Too much flour can make these cookies dry and keep them from spreading properly.
If you use measuring cups, spoon the flour into the cup and level the top. Do not scoop it directly from the bag because the flour can become packed.
Use Properly Softened Butter
The butter should feel soft when pressed but still hold its shape. If it looks shiny or partly melted, the cookies may spread too much and turn out thin.
I recommend leaving the butter at room temperature until it reaches about 65 degrees F. This helps it blend with the sugars and creates thick cookies with a tender center.
Mix the Butter and Sugars Well
Mix the butter and both sugars for the full 2 to 3 minutes. The mixture should look creamy, slightly lighter in color, and evenly blended before you add the milk.
Stop once or twice to scrape the sides and bottom of the bowl. This prevents streaks of butter that can cause uneven spreading in the oven.
Try These Next
- Eggless Classic NY Style Cheesecake
- Eggless Dark Chocolate Mousse
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Soft & Chewy Sugar Cookies
- Eggless Super Moist Banana Bread
Questions You Might Have
Why does this cookie dough need to chill for 45 minutes?
Chilling firms up the butter, which helps the cookies bake into thick, bakery-style rounds instead of spreading too much. It also gives the flour time to absorb moisture for a richer flavor and softer center.
For the best results, portion the dough before chilling so it is ready to bake straight from the refrigerator.
Eggless Bakery Chocolate Chip Cookies
Ingredients
Equipment
Method
- Whisk the all-purpose flour, cornstarch, baking soda, and fine salt in a medium bowl until evenly combined.
- Beat the softened butter, brown sugar, and granulated sugar for 2 to 3 minutes, until creamy and slightly fluffy. Mix in the whole milk and vanilla extract.
- Add the dry ingredients to the butter mixture and mix just until a soft dough forms. Fold in the semisweet chocolate chips without overmixing.
- Portion the dough into 12 large mounds and place them on a lined baking sheet. Refrigerate for 45 minutes to prevent excessive spreading and deepen the flavor.
- Preheat the oven to 350 degrees F. Arrange the chilled dough mounds 3 inches apart on lined baking sheets and gently flatten only the very tops.
- Bake for 12 to 15 minutes, until the edges are golden but the centers still look slightly soft. Cool on the baking sheets for 10 minutes before transferring the cookies to a cooling rack.