These Thick & Chewy Eggless Chocolate Chip Cookies are the kind of treat my family asks for again and again—and with good reason! After more than 12 years of baking without eggs, I’ve tested this recipe until it’s absolutely foolproof: soft in the middle, chewy around the edges, and packed with melty chocolate. The best part? They come together in one bowl with simple, everyday ingredients you already have at home. Perfect for busy families and allergy-friendly too, so everyone can enjoy a classic cookie moment without missing out.
Oriana’s Thoughts On The Recipe
I’ve spent a lot of time testing this recipe to make sure it’s foolproof because I know how important it is to have a reliable egg-free chocolate chip cookie recipe in your back pocket. As an allergy mom, I never want my kids—or yours—to feel like they’re missing out. These cookies prove you don’t need eggs to get that classic chewy texture we all love.
These cookies don’t last long in my house—soft in the center, chewy around the edges, and filled with melty chocolate chunks that make you want to grab just one more (and then another!). And the best part? They’re made in just one bowl, no fancy equipment required. You can whip up a batch with a spoon and a mixing bowl in about 10 minutes.
Why You’ll Want to Try My Recipe
How This Recipe Is Different from My Original CC Recipe
If you’ve made my Best Eggless Chocolate Chip Cookies, you know they’re a classic—soft, sturdy, and absolutely delicious. This new recipe, though, takes things in a slightly different (and chewier!) direction. Instead of starting with cool butter in a mixer, these cookies are made in just one bowl with melted butter. No mixer, no fuss! Melting the butter changes the texture in the best way—it gives these cookies that thick, chewy bite that so many of us love. Since the butter is melted, the dough comes together quickly, but unlike my original recipe, it does need a little chill time to keep the cookies from spreading too much in the oven. Both versions are amazing; it just depends on whether you’re in the mood for a sturdier, bakery-style cookie or a super chewy, melt-in-your-mouth one.
Thick & Chewy Eggless Chocolate Chip Cookies vs. The Best Eggless Chocolate Chip Cookies (OG recipe)
Butter Method
- Thick & Chewy: Melted butter, mixed by hand in one bowl.
- The Best: Slightly cool butter, creamed in a mixer.
Texture
- Thick & Chewy: Extra chewy, with a soft, bend-in-the-middle bite.
- The Best: Sturdier, classic bakery-style cookie.
Chill Time
- Thick & Chewy: Needs a short chill so the cookies don’t spread too much.
- The Best: No chill required, thanks to starting with cool butter.
Equipment
- Thick & Chewy: No mixer needed—just a bowl and spoon.
- The Best: Uses a stand or hand mixer for creaming.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
- Unsalted Butter: Gives flavor and richness. Use dairy-free butter sticks if needed.
- Granulated Sugar: Adds sweetness and helps with crisp edges.
- Brown Sugar: Brings moisture and chewiness. Light or dark both work.
- Milk: Any works! Dairy, oat, soy, almond… use what your family loves.
- Pure Vanilla Extract: Don’t skip—it’s what makes cookies taste like cookies.
- Kosher Salt: Balances the sweetness.
- All-Purpose Flour: The base of the cookie. Use a 1:1 gluten-free blend if you need to.
- Baking Soda & Baking Powder: Work together to help the cookies rise and stay chewy.
- Cornstarch: The secret to thick, soft cookies.
- Chocolate Chunks or Chips: Semi-sweet or dark are my favorites, but use what makes you happy.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Chocolate: Use your favorite dairy-free. My favorite is GHIRARDELLI Non-Dairy Dark Chocolate Chips for Baking. Here you can find other brands I like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix the wet ingredients
In a bowl, whisk the melted butter with both sugars until smooth. 
Add the milk, vanilla, and salt, then whisk again. It’ll look a little thin right now—that’s totally fine. Let it sit for 5 minutes to cool down a bit.
Step 2 – Add the dry ingredients
Stir in the flour, baking soda, baking powder, and cornstarch with a spoon or spatula. 
The dough will be thick and soft. Fold in the chocolate chunks—keep mixing even if they don’t want to stick right away, they’ll come together.
Step 3 – Scoop and shape the cookies
Scoop the dough—about 3 tablespoons for big cookies or 2 tablespoons for medium ones. 
Roll into balls, then make them just a little taller than wide (kind of like a cylinder). This trick helps the cookies stay thick. Place them on your baking sheet.
Step 4 – Chill the cookie dough balls
Chill in the fridge for at least 2 hours (or up to 3 days if you want to make them ahead).
Step 5 – Get the oven ready
When you’re ready to bake, preheat the oven to 350°F (180°C). Line your baking sheets with parchment or a silicone mat.
Step 6 – Bake and enjoy
Place the cookie balls you want to bake on your prepared baking sheet. 
Bake for 9–11 minutes, until the edges are golden but the centers still look soft. Don’t worry if they seem underdone—they’ll finish setting as they cool. Leave them on the baking sheet for 10 minutes before moving to a rack. For extra prettiness, press a few more chocolate chips on top while they’re still warm.
The Secret to That Rippled Look
Right after taking them out of the oven, firmly bang the baking sheet on the counter 2–3 times to give the cookies that crinkly, wobbly look. If needed, quickly reshape them into perfect rounds using a spoon or a round cookie cutter.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
- Cookies Spread Too Much: Sometimes the dough can spread more than you’d like. Pro Tip: Chill the dough for at least 30 minutes, I recommend 2 hours or even overnight if time allows, before baking, or if you prefer thicker cookies.
- Too Dry or Crumbly Dough: Without eggs, it can be tricky to get the right texture. Pro Tip: Measure your flour correctly—use a kitchen scale. Too much flour = dry cookies.
- Flat Cookies Without Chew: If they don’t puff up, you might be missing the secret helpers. Pro Tip: Don’t skip the cornstarch! It helps the cookies stay thick and soft.
➤ Extra Tips:
- Measure the ingredients properly! A kitchen scale is always the best option, in my experience.
- Don’t overmix once you add the flour—just stir until combined.
- For picture-perfect cookies, press a few extra chocolate chips on top before baking.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
- Let the cookies cool on the baking sheet for 5 minutes before moving them—they’ll set as they cool.
Variations & Additions
- Add Nuts: Walnuts or pecans for crunch (if no nut allergies).
- Fun Twist: Add sprinkles for a birthday cookie vibe.
- Half Milk Half, Dark Chocolate: I love using a mix of milk and dark chocolate. The milk chocolate keeps things sweet and creamy, while the dark chocolate adds a rich, slightly bitter edge that balances every bite. Together, they make these cookies taste extra special.
Storage and Freezing Instructions
Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing Dough: Scoop dough balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen—just add 2–3 extra minutes.
Freezing Baked Cookies: Cool completely, then freeze in a sealed container for up to 2 months.
Frequently Asked Questions
Try These Egg-Free Cookie Recipes Next!
Recipe Card
Thick & Chewy Eggless Chocolate Chip Cookies Made in One Bowl
These Thick & Chewy Eggless Chocolate Chip Cookies are a family favorite—soft in the middle, chewy on the edges, and loaded with melty chocolate. Best of all, they’re made in one bowl with simple, everyday ingredients, making them easy, foolproof, and allergy-friendly so everyone can enjoy.
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 1 cup (230 g) unsalted butter, melted (dairy or non-dairy. See recipe notes for details)
- 1/2 cup (100 g) granulated sugar
- 1 cup (200 g) light brown sugar
- 1 1/2 teaspoon (6 g) kosher salt
- 3 tablespoons (45 ml) milk (dairy or non-dairy. See recipe notes for details)
- 1 teaspoon (5 ml) pure vanilla extract
- 2 1/2 cups (350 g) all-purpose flour
- 1/2 teaspoon (3 g) baking soda
- 1 teaspoon (4 g) baking powder
- 2 teaspoons (8 g) cornstarch
- 1 1/2 cups (300 g) semi-sweet or dark chocolate chunks or morsels (dairy or non-dairy. See recipe notes for details)
Instructions
- In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, and salt until smooth and no lumps remain.
- Add the milk, vanilla, and salt, and whisk until well combined. The mixture will look thin at this point—that’s okay. Let it rest for about 5 minutes to cool slightly.
- Stir in the flour, baking soda, baking powder, and cornstarch using a large spoon or spatula. The dough will be thick, soft, and a little shiny.
- Gently fold in the chocolate chunks or chips. Because the butter is melted, the chocolate may not want to stick to the dough right away, but keep mixing, and it’ll come together.Tip: Make sure the dough isn’t too warm when you stir in the chocolate—otherwise, it can start to melt and streak through the batter instead of staying in nice chunks or chips.
- Scoop the dough using a cookie scoop—about 3 tablespoons (2 oz / 60 g) for XL cookies or 2 tablespoons (1.75 oz / 50 g) for medium-large cookies. Roll into balls, then shape them slightly taller than wide, almost like a cylinder. This little trick helps the cookies bake up thicker. Place the cookie balls on a baking sheet or large plate.
- Refrigerate the dough balls for at least 2 hours or up to 3 days.
- When ready to bake, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or silicone baking mats.
- Place the cookie dough balls you want to bake on the prepared baking sheet, spacing them about 3 inches apart so they have room to spread.
- Bake for 9–11 minutes, until the edges are golden and the centers look soft and puffy. Don’t over-bake—these cookies will continue to set as they cool. Leave them on the baking sheet for 10 minutes before transferring to a rack. If you’d like, press a few extra chocolate chips on top while the cookies are still warm for that bakery-style look.Tip: Right after taking them out of the oven, firmly bang the baking sheet on the counter 2–3 times to give the cookies that crinkly, rippled look. If needed, quickly reshape them into perfect rounds using a spoon or a round cookie cutter while still hot.
Oriana’s Notes
How This Recipe Is Different from My Original CC Recipe: If you’ve made my Best Eggless Chocolate Chip Cookies, you know they’re a classic—soft, sturdy, and absolutely delicious. This new recipe, though, takes things in a slightly different (and chewier!) direction. Instead of starting with cool butter in a mixer, these cookies are made in just one bowl with melted butter. No mixer, no fuss! Melting the butter changes the texture in the best way—it gives these cookies that thick, chewy bite that so many of us love. Since the butter is melted, the dough comes together quickly, but unlike my original recipe, it does need a little chill time to keep the cookies from spreading too much in the oven. Both versions are amazing; it just depends on whether you’re in the mood for a sturdier, bakery-style cookie or a super chewy, melt-in-your-mouth one.
Chocolate: For these cookies, I like using chocolate chunks or chopping up a good-quality chocolate bar instead of chips. The bigger pieces melt into pockets of rich, gooey chocolate that make every bite extra indulgent.
Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing Dough: Scoop dough balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen—just add 2–3 extra minutes.
Freezing Baked Cookies: Cool completely, then freeze in a sealed container for up to 2 months.
Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Milk: You can use your favorite non-dairy milk, like soy or oat milk.
- Chocolate: Use your favorite dairy-free. My favorite is GHIRARDELLI Non-Dairy Dark Chocolate Chips for Baking. Here you can find other brands I like and use.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Cookies Spread Too Much: Sometimes the dough can spread more than you’d like. Pro Tip: Chill the dough for at least 30 minutes, I recommend 2 hours or even overnight if time allows, before baking, or if you prefer thicker cookies.
- Too Dry or Crumbly Dough: Without eggs, it can be tricky to get the right texture. Pro Tip: Measure your flour correctly—use a kitchen scale. Too much flour = dry cookies.
- Flat Cookies Without Chew: If they don’t puff up, you might be missing the secret helpers. Pro Tip: Don’t skip the cornstarch! It helps the cookies stay thick and soft.
- Measure the ingredients properly! A kitchen scale is always the best option, in my experience.
- Don’t overmix once you add the flour—just stir until combined.
- For picture-perfect cookies, press a few extra chocolate chips on top before baking.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect.
- Let the cookies cool on the baking sheet for 5 minutes before moving them—they’ll set as they cool.
- Add Nuts: Walnuts or pecans for crunch (if no nut allergies).
- Fun Twist: Add sprinkles for a birthday cookie vibe.
- Half Milk Half, Dark Chocolate: I love using a mix of milk and dark chocolate. The milk chocolate keeps things sweet and creamy, while the dark chocolate adds a rich, slightly bitter edge that balances every bite. Together, they make these cookies taste extra special.
I appreciate your feedback, and it helps others, too! Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Nutrition
Calories: 312kcalCarbohydrates: 38gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 28mgSodium: 257mgPotassium: 146mgFiber: 2gSugar: 21gVitamin A: 325IUCalcium: 43mgIron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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These are the very best best. Made them for a friend in the hospital and mailed them to another island. Wanted him to eat some and share with staff taking care of him.
They traveled well and since then I’ve made these beauties no less than 10 times.
Thank you for all your recipes. The cheesecake is still #1 for special occasions or when I want to eat a decadent dessert. 💕💕💕
Hello Althea! What a kind thing to do — baking a batch to carry all the way to a friend in the hospital so he could share them with the staff too. That’s exactly the kind of moment these cookies were made for. It means so much that they’ve earned a spot in your kitchen 10 times over (and that the cheesecake gets to be your special-occasion one!). Thank you for letting my recipes be part of caring for the people you love.
Baked today and came out delicious. Baked in 2 batches. First batch for 9 min and came out flatter and crisper. Second batch baked for 8 min and came out softer and chewier. Loved them both. Made them gluten free.
Gloria, I love this — you basically ran your own little baking experiment! That’s exactly right: a minute less gives you softer, chewier cookies, and a minute more crisps them up, so how fun that you get to enjoy them both ways. And I’m so glad the gluten-free version came out beautifully. Thanks for sharing your notes — they’ll help other bakers too!
this is so good is very easy to prep a large batch of. using a mixer obviously makes this recipe go by a lot faster but I’m sure it would be easy to do manually as well. the cookies remind me a lot of original chips ahoy from before they began compromising on ingredients. I also halved the amount of chocolate to cut back on sweetness and it was honestly just as good. another Oriana slay.
Hello Aisha! This made me laugh 😂 “Another Oriana slay” might be my new favorite comment! I’m so happy you loved the cookies, and I totally know what you mean about that old-school Chips Ahoy texture and flavor. Also, thank you for sharing your adjustment with the chocolate chips — that’s super helpful for anyone who prefers a less sweet cookie. I really appreciate you taking the time to leave such a fun and thoughtful review!