Best Eggless Chocolate Chip Cookies with a secret ingredient; scrumptious, soft in the middle, crispy around the edges and full of fudgy chocolate chips or chunks.
It had been a long time since I had made chocolate chip cookies and a bag of chocolate chips was begging to be used! My son loves to munch on these chips while binge watching on TV, so I decided to treat him to some fresh, hot-from-the-oven homemade chocolate chip cookies.
This is one of those classic recipes that you find on the back of any chocolate chip packet! Just some flour, butter, sugar (especially brown sugar), eggs or any egg replacement and of course lots of chocolate bits; chips or chunks!
To replace the eggs, I have used a simple pantry ingredient, found in almost all homes!
Now to the the Secret Ingredient:
As you all know by now, I love my bakes to be eggless or egg free. My go-to substitution for eggs in a cake, muffin or cookie is yogurt, flax seeds or a simple pantry ingredient that I recently discovered, to be used as a good substitution for eggs, especially in cookies. Can you guess?
It is "Cornstarch"!!!! Yes! I did some quick research and found that not only does it help in replacing the ever popular baking binder eggs, but it lends a lovely divine chew to the cookie. I love my chocolate chip cookies to be crisp around the edges with a soft, chewy bite in the middle..mmmmm!!!!
Rummaging through my bakers pantry, to my dismay, I found that I had run out of flaxseeds and cornstarch and yogurt is not a good substitute for eggs in cookies! So, the next best choice was, can you guess again? Custard powder!!
Yes, custard powder, of course the vanilla flavored one. I always have a couple of packets of custard powder in my pantry to make creamy eggless custard to enjoy with fruits in this pudding or as a lovely filling in my all-time favorite dessert, carrot cake parfait. I saw that it had cornstarch as the first main ingredient. So, I decided to use this in the place of eggs and the result was amazing; crispy, yet chewy, melt-in-your mouth eggless/egg-free cookies!
Just use 1 tablespoon of cornstarch or vanilla flavored custard powder mixed in 2 tablespoons of water in the place of 1 egg; that is it.
To the sugars:
I have used more of dark brown sugar as compared to white granulated sugar than the original recipe from which this recipe has been adapted. Dark brown sugar gives a lovely molassy flavor and color to any cookie which is heavenly! These needed to be beaten with softened, not melted, room temperature unsalted butter until light and creamy before mixing in the other ingredients.
Chocolate Chips:
Use any kind you like; semi sweet, dark, milk or even chop up a chocolate bar into chunks and use them in the cookies. I actually love the last option so my next batch of cookies will have them!
I had some large dark chocolate chip ones and a few mini chocolate chips, so I used a mix of both.
The basic recipe is the same as any chocolate chip cookie recipe which I have been following for decades from the backside of a packet of Nestle! I have even made some scrumptious dark double chocolate chip cookies with M&Ms on top which I will share with you soon!
But these hot from the oven chocolate chip cookies with absolutely no egg in them is sure to floor with you with its crispy, crunchy edges, delicately and pleasantly soft on the inside bite of your favorite kind of chocolate bits inside!
Bite into a few of them with a glass of milk or as an after dinner sweet treat!
So head on to the kitchen and bake up these chocolaty decadent eggless beauties today!
How to make Eggless Chocolate Chips with step-by-step instructions:
Preheat oven to 350 degree F or 180 C.
Lightly grease a large cookie sheet or pan (or line with parchment paper).
Gather all the ingredients you will need to bake. This is one of the second important step you need to follow to have a successful bake; reading the recipe fully thoroughly comes first!
In a medium sized bowl, mix the dry ingredients with a whisk; flour, baking soda and salt. Keep aside.
Stir 1 tbsp custard powder/cornstarch in 2 tbsp water.
Beat softened butter, vanilla extract, brown sugar and white sugar in a mixing bowl with a beater until soft and creamy.
Add the custard powder/cornstarch slurry to the mixture and beat again.
Stir in the dry ingredients and mix on low speed or with a spatula until combined.
Fold in chocolate bits, chips or chunks and nuts if using. Raisins sound amazing too!
At this stage, you can bake right away; the cookies will spread a little more. Or if you have some patience, and need cookies with a bit of rise, then cover the bowl with plastic wrap or place the cookie dough in an airtight container and chill in the refrigerator for 2 hours or even overnight like I have.
Just 10 minutes before baking, remove chilled dough from refrigerator.
Make small balls of the chilled dough and place on prepared sheet, roughly 2 inches apart to leave room for cookies to spread and bake.
Bake for 12 to 15 minutes until lightly dark and golden brown at the edges. If you want softer cookies, bake for 12 minutes and more for crispier cookies depending upon each oven.
If needed, stud each warm cookie with more chocolate chips by pressing each chocolate chip gently into the soft, warm cookie. The heat and warmth of the just-baked cookie will fuse the chocolate chip to the cookies!
While one batch is baking, prepare the next batch and chuck it in the oven as soon as the first batch comes out.
Once the cookies are baked, remove from oven and let cool on pan for 2 to 3 minutes and then transfer soft, warm cookies gently using a flat spatula to a wire cooling rack to cool completely.
Enjoy warm cookies right away or cool completely and then enjoy!
Store leftover scrumptious eggless chocolate chip cookies in airtight containers at room temperature.
Bake these yummy, homemade, eggless chocolate chips right away or save the recipe to make later!
Indulge in these eggless, crispy on the edges old-fashioned chocolate chip cookies, bursting with your favorite kind of chocolate bits in every bite!
Ingredients
- 1 cup plus 2 tbsp flour
- ½ tsp baking soda
- ¼ tsp salt
- 1/2 cup softened butter (1 stick)
- ½ cup dark brown sugar
- ¼ cup white sugar
- ½ tsp vanilla
- 1 tbsp custard powder (vanilla flavor) in 2 tbsp water
- 1 cup chocolate chips (mix of large and mini dark chocolate morsels)/chocolate chunks
- Equipment:
- Baking sheets
- Parchment paper/Aluminum foil (optional)
- 2 bowls
- Electric beater (optional);
- Mixing spoon
- Measuring spoons
- Measuring cups (1 cup=250ml)
- Cooling racks
Instructions
- Preheat oven to 350 degree F or 180 C.
- Lightly grease a large cookie sheet or pan or line with parchment paper.
- In a medium sized bowl, mix the dry ingredients with a whisk; flour, baking soda and salt. Keep aside.
- Stir 1 tbsp custard powder/cornstarch in 2 tbsp water.
- Beat softened butter, vanilla extract, brown sugar and white sugar in a mixing bowl with a beater until soft and creamy.
- Add the custard powder/cornstarch slurry to the mixture and beat again.
- Stir in the dry ingredients and mix on low speed or with a spatula until just combined.
- Fold in chocolate bits, chips or chunks and nuts if using.
- At this stage, you can bake right away; the cookies will spread a little more. Or if you have some patience, then cover the bowl with plastic wrap or place the cookie dough in an airtight container and chill in the refrigerator for 2 hours or even overnight like I have.
- Just before baking, make small balls of the chilled dough and place on prepared sheet, roughly 2 inches apart to leave room for cookies to spread and bake.
- Bake for 12 to 15 minutes until lightly dark and golden brown at the edges. If you want softer cookies, bake for 12 minutes and more for crispier cookies depending upon each oven. The less you bake, the softer the cookie.
- While one batch is baking, prepare the next batch.
- Remove hot just baked cookies from oven and let cool on pan for 2 to 3 minutes and then transfer cookies to wire rack to cool completely.
- I love to bite into as well as share with family, a couple of these warm cookies right away!! They taste so soft, warm, fudgy and out-of-world!!!
- Store cooled, leftover scrumptious eggless chocolate chip cookies in airtight containers at room temperature.
- Enjoy and Happy Baking!
Notes
If you like eggs in your cookies, use 1 egg instead of cornstarch or custard powder.
Cannot find cornstarch or custard powder in your pantry? Then use flax eggs instead. Just mix 1 tbsp of flaxseed powder in 2 tbsp of water and keep aside for 5 minutes and then add instead of eggs.
Double the recipe to make more cookies, about 60 or so depending upon the size.
You can bake the cookies in batches to enjoy fresh cookies every time and refrigerate the rest of the cookie dough for several days or in freezer for several months.
If you love nuts in your cookie, feel free to mix in ¼ cup chopped walnuts in the dough along with the chocolate chips. You can use raisins too!
PIN for later:
If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page
For more such easy and delicious recipes, follow me on:
Facebook @ curryandvanilla
Pinterest @ curryandvanilla
Instagram @ curryandvanilla16
Twitter @ curryandvanilla
Google Plus @ Vanitha Bhat
Have fun cooking, eating and sharing!!!
Preethi Prasad
Just love these choco chip cookies.Loved the use of Cornstarch as a substitute for eggs. Would love to try it soon.
Vanitha Bhat
Thank you Preethi 🙂
Seema Doraiswamy Sriram
Looks so yumm. let me grab a cup of milk and i hope you could teleport some( I wish!!!)
curryandvanilla
Thanks so much Seema 🙂 Cookies are on the way 😀 🙂
Sasmita Sahoo Samanta
These are always so flavorful n easy to make. Love the clicks di here, Awesome share !!!
curryandvanilla
Thank you so much dear 🙂
code2cook
a detailed recipe of making eggless chocolate chip cookies, cookies looking so tempting. came out so perfect. Well that is a trick of making a perfect cookie which you showed in steps.
curryandvanilla
Thank you so much 🙂 I always love to share all the steps I follow to make it easier for some non-bakers out there to jump into the amazing world of baking!
Freda @ Aromatic essence
Looks scrumptious, good addition of custard powder to replace the eggs 🙂
curryandvanilla
Thank you so much dear 🙂
Ruchisvegkitchen
Amazing bake ... cookies looks so inviting. Superb share
curryandvanilla
Thanks so much 🙂
Jagruti
These cookies of yours are delectable vanitha! Like the idea of adding cornstarch instead of eggs, just need a cuppa.
curryandvanilla
Thanks a lot Jagruti 🙂 I know, isn't it an easy and simple substitute for eggs? I guess it is best suited in cookies.
Annapurnaz
The cookies look perfectly baked....My kids would certainly love them.
curryandvanilla
Thanks so much 🙂 My kids love them too; their all-time favorite cookie!
mayurisjikoni
Adding cornstarch to cookie dough always makes them so soft. Such tempting cookies.. having tea right now and now I want those cookies to go with it.
curryandvanilla
Thanks dear 🙂 Love these cookies anytime; my family favorite 🙂
Rafeeda - The Big Sweet Tooth
When you say "best", it has to be considered. Love the addition of cornstarch instead of eggs, very interesting...
curryandvanilla
Thank you 🙂 "Best" is the word my kids coined for these cookies 🙂 Cornstarch is now my to-go ingredient to add in any cookie!
Priya Suresh
Scrumptious cookies, feel like munching some rite now. How dangerously delicious those cookies looks. Drooling here already.
curryandvanilla
Thanks so much Priya 🙂 🙂
poonampagar
The eggless chocolate chip cookies look stunning .. beautiful bake !!
curryandvanilla
Thank you so much Poonam 🙂
Meghna Chatterjee
Gorgeous freshly baked cookies, I can have them anytime of the day and yours look so tempting 🙂
curryandvanilla
Thanks so much dear 🙂 I have to stop myself from reaching into the tin of these cookies most of the time 😀
Sandhya
Those chocolate chip cookies look picture perfect Vanitha! And to make them egg free is even better! Great share.
curryandvanilla
Thank you so much Sandhya 🙂 We prefer eggless bakes in our house, although once in a while I do use them when absolutely needed!
Paarul
Wow such a lovely bake Vanita. The cookies look yummy !!
curryandvanilla
Thanks so much Paarul 🙂
Shobha Keshwani
The cookies are so perfectly baked.. Would love to have them at tea time in this weather.
curryandvanilla
Thanks so much Shobha 🙂 I love to have them all day 😀 😀
Sandhya Hariharan
Beautiful Vanita.. You got me drooling !! And yes Cornstarch works well as an egg substitute.
curryandvanilla
Thanks Sandhya 🙂 I know, isn't it a brilliant substitution for eggs? Cornstarch is always in everyone's pantry!