These Chocolate Chip Cookies are soft, chewy, and downright addictive—with no eggs required! Whether you’re baking for someone with allergies or simply out of eggs, this easy and foolproof recipe uses a clever cornstarch and water mix to get that perfect texture. Loaded with chocolate chips and kissed with vanilla, these cookies bring bakery-quality results straight from your kitchen.
Chocolate Chip Cookies
These rich, chewy chocolate chip cookies are a true crowd-pleaser—crispy on the edges, soft in the middle, and packed with chocolatey goodness. The cornstarch slurry adds a tender, bakery-style texture without eggs.
Equipment
- Electric mixer or mixing bowl
- Two medium mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Cookie sheet
- Cooling rack
Ingredients
- 2 cups shortening
- 1 cup brown sugar
- 1½ cups white sugar
- 3 tbsp cornstarch
- 6 tbsp water
- 3 cups all-purpose flour
- 1¼ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 tbsp vanilla extract
- 1 tsp butter flavor optional
- 3 cups semi-sweet chocolate chips
Instructions
- In a large mixing bowl, add the shortening, brown sugar, and white sugar. Mix using a hand mixer or stand mixer until the mixture is creamy and smooth.
- In a separate small bowl, combine the cornstarch and water. Stir until the cornstarch is completely dissolved, forming a slurry. Add this to the sugar mixture and mix until incorporated.
- Add all the remaining ingredients except the flour and chocolate chips to the bowl—baking soda, baking powder, salt, vanilla extract, and butter flavor (if using). Mix well.
- Gradually add the flour, one cup at a time, mixing between each addition until a smooth dough forms.
- Once the dough has fully come together, turn off the mixer. Add the chocolate chips and gently fold them into the dough by hand using a spatula or clean hands.
- Preheat your oven to 310ºF (155ºC). Lightly grease a cookie sheet with vegetable oil or line with parchment paper.
- Scoop out about 2 oz of dough (around 2 tablespoons) and roll into a ball. Place the dough balls 1 inch apart on the prepared cookie sheet.
- Bake for 10–12 minutes or until the edges are lightly golden. Cookies may look slightly underbaked in the center—that's perfect for a soft texture.
- Remove from oven and let the cookies cool on the sheet for 5 minutes, then transfer to a cooling rack. Allow them to cool completely for about 30 minutes before serving.
Notes
No eggs needed! This recipe uses a cornstarch-water mixture as an egg substitute—great for egg-free baking.
Customize it: Add chopped nuts, white chocolate, or a sprinkle of flaky salt for extra flair.
Storage: Store in an airtight container at room temperature for up to 5 days or freeze for longer shelf life.
The Cookie That Never Misses
From the first warm bite to the last sweet crumb, these cookies are pure happiness. Their soft centers and lightly crisp edges are everything a cookie lover dreams of. Keep a batch on hand for quick desserts, lunchbox treats, or late-night cravings—they store beautifully and taste just as amazing the next day (if they last that long).
