These Eggless Chocolate Chip Cookiesare everything you love about the classic cookie recipe - soft centers, crisp edges, buttery, with loads of chocolate chips.
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 28
Ingredients
1cup(226g)unsalted butter, softened to room temperature
¾cup(150g)granulated sugar
¾cup(150g)light brown sugar, packed
2tablespoonsplain yogurt, at room temperature
1teaspoonvanilla extract
2 ¼cups(292g)all-purpose flour
1teaspoonbaking soda
1teaspoonsalt
1cupsemisweet chocolate chips
Instructions
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
In a larger bowl, cream the butter and both sugars together with an electric mixer at medium speed until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
Beat in the yogurt and vanilla until well combined.
In a separate bowl, combine the flour, baking soda, and salt with a whisk. Add all the flour mixture to the butter mixture and beat on low speed just until almost fully combined.
Gently fold in the chocolate chips.
Using a 1.5 tablespoon cookie scoop, scoop mounds of dough onto the prepared baking sheet spacing them 2 inches apart.
Bake for 10-12 minutes or until lightly brown around the edges and just underdone in the center.
Cool cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.
Notes
Feel free to add more chocolate chips! Or save a few to press into the tops of the cookies as soon as they come out of the oven.
Make ahead tip:
Cookie dough can be kept covered in the refrigerator for up to 3 days. Bring to room temperature and continue bake per recipe instructions.
Baked cookies will keep for up to 1 week stored in an airtight container at room temperature. They can also be stored in the freezer for up to 3 months.