Eggless Chocolate Chip Cookies

Soft and chewy eggless chocolate chip cookies! These are simple to make (no chilling!) with easy-to-find ingredients and, most importantly, they taste like classic chocolate chip cookies. I also include notes to make this recipe vegan.

RECIPE: https://sugarspunrun.com/eggless-choc...

Ingredients
1 cup unsalted butter softened (227g)
1 ¼ cup brown sugar¹, firmly packed (250g)
½ cup granulated sugar (100g)
6 Tablespoons heavy cream
1 ½ teaspoon vanilla extract
2 ¾ cups all-purpose flour (350g)
2 teaspoons cornstarch
¾ teaspoons baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup semisweet chocolate chips plus optional additional chips for topping (170g + additional if desired)

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Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
00:26 In a large bowl using an electric mixer (or stand mixer) cream together butter and sugars until well combined.
01:34 Gradually add heavy cream and vanilla extract, stirring until well combined.
02:03 In a separate medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
02:25 Gradually (in 4 parts) add dry ingredients to wet and mix until completely combined.
03:38 Stir in chocolate chips.
03:57 Scoop dough by 2-Tablespoon-sized scoops. You can simply drop the dough on prepared baking sheet, spacing cookies 2″ apart), or you can roll them gently to form a smooth ball before placing on baking sheet (I prefer to roll them for prettier, more uniform cookies).
04.31 Bake on 350F (175C) for 10-12 minutes. The centers of the cookies may still seem slightly under-baked — allow them to cool completely on baking sheet where they’ll finish cooking, this will help keep them nice and soft.
04:39 If desired, gently nestle additional chocolate chips and white chocolate chips into the tops of each cookie within 1 minute of coming out of the oven.

Notes
¹You can use light brown or dark brown or a mix of the two. I like to use dark brown sugar.

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