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Eggless Chocolate Chip Cookies
Recipe by Your Food Lab
A soft‑chewy, slightly thick chocolate chip cookie that’s perfect whether you use an egg or an easy egg‑less substitute. Made with melted butter, a mix of castor and light brown sugar, corn starch for extra chew, and generous chunks of dark chocolate. The dough can be chilled or frozen for later baking, giving you fresh‑warm cookies in minutes.
EasyAmericanServes 12
Printable version with shopping checklist
Source Video
1h 34m
Prep
21m
Cook
14m
Cleanup
2h 9m
Total
Cost Breakdown
Total cost:$6.07
Per serving:$0.51
Critical Success Points
- • Melt butter gently without browning.
- • Do not over‑mix wet or dry ingredients; avoid incorporating air.
- • Chill the dough balls for at least 1 hour before baking.
- • Preheat oven fully to 175 °C.
- • Watch baking time closely; cookies finish cooking while cooling.
Safety Warnings
- • Melted butter is hot; handle with care to avoid burns.
- • Use oven mitts when handling hot trays.
- • Sharp knife required for chopping chocolate.
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