This post may contain affiliate links. Please read my disclosure.
With some mascarpone cheese instead of eggs, you won't know the difference with these eggless chocolate chip cookies. They are perfect for if you are out of eggs or can't eat eggs!
Who isn't a fan of cookies - from chocolate sugar cookies to brown butter chocolate chip cookies to hazelnut cookies to sand tart cookies to brownie crinkle cookies to cherry blossom cookies.
But have you ever had cookies without eggs? I hadn't either. But my son is allergic to eggs so I wanted to make something that he could eat and enjoy!
After looking around the internet for eggless recipes, I found quite a few use cream cheese. I decided to switch it up and use mascarpone cheese which I prefer and adapted my mom's famous cookies from Heartsong Cookies.
I have to be honest. After one bite I didn't even miss the eggs or notice the difference. So if you out of eggs or can't eat them, give these eggless chocolate chip cookies a try!
And if you are looking for another eggless dessert, you can never go wrong with these eggless brownies.
Jump to:
Ingredient Notes
- Mascarpone cheese - has fat to replace the eggs, giving it a creamy and rich taste, while also lightening up the cookies a bit.
- Sugars - I like using a combination of sugars as it gives just the right texture and flavor.
- Cornstarch - the secret ingredient to helping create a chewy cookie.
- Chocolate - I personally like to get a bar of chocolate and chop myself but you can use chunks or chips as well.
Ingredient Swaps
Like any recipe, you can mix up what you use. Some variations include:
- I like to use mascarpone cheese to replace the eggs, but cream cheese works as well.
- I'm a fan of the combination of light brown, dark brown and granulated sugar, but you can use all of any one of them.
- Semisweet chocolate has the perfect amount of sweetness in cookies, but milk or dark chocolate are good substitutes.
Step-by-Step Photos
Beat together the butter, mascarpone cheese and sugars for a couple minutes before adding in the milk and vanilla extract and beating for another minute.
In another bowl, mix together the dry ingredients.
Slowly add the dry ingredients with the mixer on low speed and mix until just combined. Add the chocolate chips and mix until they are evenly distributed, about 5-10 seconds. Place the dough in the fridge for 30 minutes.
Once ready, scoop out 2 tablespoon sized portions and roll into a ball. Place at least 3 inches apart on a parchment-lined baking sheet as the cookies spread.
Bake at 375°F for 10-12 minutes or until the edges are golden brown. Sprinkle with some sea salt if desired.
Mascarpone vs. Cream Cheese
The biggest difference between the two is the amount of fat. Mascarpone has twice the amount of fat as cream cheese, which gives it a richer flavor.
Cream cheese is firmer and tangier, but you can use them interchangeably.
FAQs
I mentioned above that I prefer mascarpone cheese. It is richer and makes for a creamy substitute for eggs.
Cornstarch gives the cookies that ultra soft consistency and chewy consistency we love. It also helps keep the cookies thick.
When making cookies, you usually use a combination of white and brown sugar. I prefer more brown sugar as there is moisture in it which helps create a soft and chewy cookie. You can use a combination of light and dark or just one or the other.
White granulated sugar is still important as it is dry and helps the cookie spread some.
Chilling the dough for at least 30 minutes in the fridge results in a thicker, more solid cookie that doesn't spread too much.
While visual cues are great, there is a way to tell if these chocolate chip cookies are done. It is called the edge test.
Use your fingertips to gently lift the edge of one cookie. If the edge of the cookie won't lift, they need more time.
If the edge lifts lightly from the sheet pan when using your fingertip, they are done. Remember they continue to cook for a few minutes out of the oven.
How to Freeze Cookie Dough for Later
If you don't want to bake these eggless chocolate chip cookies right away, you can freeze for later no problem. Just follow these steps:
- Place dough in the fridge for 30 minutes.
- Roll into balls and place on baking sheet lined with parchment paper. Place in freezer for 30 minutes.
- Once they have firmed up, place in an airtight container or freezer-safe bag and freeze for up to 3 months.
- Once ready to bake, bake as directed, but add a couple of minutes to the baking time.
Pro Tips/Recipe Notes
- Use room temperature ingredients. You want your mascarpone cheese to be the same temperature as everything else so it easily combines.
- You determine the amount the cookies spread by how long you cream the butter. If you don't want them to spread too much, cream the butter for 1 minute and if you like them a little thinner, cream for 3-5 minutes.
- Feel feel to use regular chocolate chips instead of chopping your own.
- You can add in nuts if you want but just remove the same amount of chocolate.
Other Cookie Recipes
If you’ve tried these eggless chocolate chip cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! Another favorite of mine are these chocolate peppermint cookies. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Eggless Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, at room temperature (2 sticks)
- 2 tablespoon mascarpone cheese, at room temperature
- ½ cup light brown sugar
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 2 tablespoon whole milk
- 2 teaspoon vanilla extract
- 2 ½ cups all-purpose flour (312 grams)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups semisweet chocolate, chopped into pieces (about 10 oz)
- flaky sea salt
Instructions
- Using an electric mixer on medium speed, beat the butter, mascarpone cheese and sugars together, about 3-5 minutes. Add the milk and vanilla extract, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- In a medium bowl, mix together the flour, cornstarch, baking soda and salt.
- With the mixer on low speed, slowly mix in the dry ingredients until just combined. Add the chocolate chips and mix on low for about 5-10 seconds until combined. Cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Scoop out 2 tbsp-sized portions and gently roll into a ball with your hands. Place 3 inches apart on the baking sheet.
- Bake for 10-12 minutes, rotating the pan halfway through. You want the edges to be golden brown but the middle should still be soft. Sprinkle with some sea salt if desired.
- Allow the cookies to cool for 5 minutes on baking sheet before transferring to cooling rack.
Notes
- Use room temperature ingredients. You want your mascarpone cheese to be the same temperature as everything else so it easily combines.
- You determine the amount the cookies spread by how long you cream the butter. If you don't want them to spread too much, cream the butter for 1 minute and if you like them a little thinner, cream for 3-5 minutes.
- Feel feel to use regular chocolate chips instead of chopping your own.
- You can add in nuts if you want but just remove the same amount of chocolate.
Leave a Reply