Eggless Cookie
The Secret to the World’s Best Eggless Chocolate Chip Cookies Baking without eggs used to mean compromising on texture—ending up with cookies that were either too cakey, too dry, or completely flat. Eggs provide structure, moisture, and binding in traditional baking. Replacing them successfully requires understanding the underlying science, using the right balance of fats, liquid binding, and leavening agents to yield a soft, gooey center with crisp, golden edges. Thick, chewy eggless cookies with melted dark chocolate chunks. Source: Scientifically Sweet Why This Eggless Recipe Works Ingredients Category Ingredient Quantity Fat & Sugar Unsalted butter (melted or browned) 1/2 cup (113g) Light brown sugar (packed) 1/2 cup (100g) Granulated white sugar 1/4 cup (50g) Egg Binder Substitute Whole milk (room temperature) 2 tbsp Plain Greek yogurt (or condensed milk) 1 tbsp Pure vanilla extract 1.5 tsp Dry Base All-purpose flour 141 cups (160g) Cornstarch 1 tsp Baking soda 1/2 tsp Fine sea salt 1/2 tsp Mix-ins & Finish Dark or semisweet chocolate chunks 1 cup (170g) Flaky sea salt For garnishing Step-by-Step Instructions Troubleshooting Eggless Cookie Textures