These Eggless Chocolate Chip Cookies are crisp at the edges, soft and chewy in the center, and absolutely delicious! With a little tweak to my go-to recipe, you don't need eggs to make perfect chocolate chip cookies!
Preheat oven to 350° F. Line baking sheets with parchment (see note) and set aside.
In a large bowl, combine dry ingredients (flour, baking powder, baking soda, and salt). Set aside.
In the bowl of a stand mixer, beat butter, sugar, and brown sugar until light and fluffy, scraping down the sides of the bowl as necessary.
Add buttermilk (see note) and vanilla extract and beat until incorporated. With the mixer running on low, gradually add the dry ingredients. Mix until just incorporated. Fold in chocolate chips.
With a large cookie scoop (see note), scoop dough onto prepared baking sheets at least 2 inches apart. If desired, place chopped chocolate pieces on top of the unbaked cookies.
Bake 12 minutes, turning the baking sheet around halfway through. Make sure that the cookies do not bake any longer than for them to be just barely golden at the edges, to avoid overbaking! Allow cookies to cool on a wire rack.
The cookies will keep, completely cooled, in an airtight container for up to a week. They'll stay soft and moist for longer if you place a slice of bread in the container with the cookies (white bread works best for this so it doesn't lend any flavor to the cookies)!For longer storage, the cookies will keep in an airtight container in the freezer for up to three months.Enjoy!
Notes
Note on buttermilk: If you don't have buttermilk on-hand, you can make a quick substitution! For this recipe, put ¼ teaspoon vinegar OR lemon juice into a liquid measuring cup, then add enough milk (I find that 2% milkfat or greater works best) to come up to the ¼ cup line. Let sit for 5 minutes, then it's ready for use!Note on chocolate chips: You can use whatever kind of chocolate you like! For the cookies pictured here, I used ¾ cup semisweet chocolate chips, then topped the dough balls with ¼ cup of chopped dark chocolate.Note on parchment: I like to line my pans with nonstick parchment for easier cleanup. If you line your pans with a silicone liner, the cookies may take a little longer to bake through.Note on cookie scoop: I used a large cookie scoop (about 3 tablespoon volume) to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner).