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

RECIPE: https://sugarspunrun.com/egglesschoc...

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 allpurpose 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 mediumsized 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 2Tablespoonsized 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 1012 minutes. The centers of the cookies may still seem slightly underbaked — 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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