Bakery Style Eggless Chocolate Chip Cookies 🍪

Bakery Style Eggless Chocolate Chip Cookies made without eggs! 🍪 If you’ve been looking for thick, gooey bakery-style cookies with crispy edges and soft centres, this recipe is for you. They’re loaded with chocolate chunks, chocolate chips and crunchy dry fruits, making every bite irresistible. Ingredients • Unsalted Butter – 115 g • Castor Sugar – 100 g • Brown Sugar – 100 g • Milk – 60 g • Vanilla Extract – 1 tsp • All Purpose Flour – 187 g • Cornstarch – 20 g • Baking Powder – ½ tsp • Baking Soda – ½ tsp • Salt – ½ tsp • Chocolate Chips – 100 g • Chopped Dark Chocolate – 100 g • Mixed Dry Fruits & Seeds – approximately 140 g Bake at 170°C for 10–13 minutes. Method: Step 1 Preheat your oven to 170°C using both the upper and lower heating elements with the fan on. Line a baking tray with parchment paper. ⸻ Step 2 In a large mixing bowl, add: • 115 g softened butter • 100 g castor sugar • 100 g brown sugar Beat with an electric hand mixer (or whisk by hand) until the mixture becomes light, creamy and well combined. ⸻ Step 3 Add • 60 g milk • 1 tsp vanilla extract Mix again until the mixture becomes smooth and creamy. ⸻ Step 4 Sift into the bowl: • Half of the flour (about 94 g) • 20 g cornstarch • ½ tsp baking powder • ½ tsp baking soda Mix gently until everything is combined. ⸻ Step 5 Add the remaining flour (about 93 g). Mix until a soft dough forms and no longer sticks to the spatula. Do not overmix. Finally, mix in the salt. ⸻ Step 6 Fold in • 100 g chocolate chips • 100 g chopped dark chocolate Mix gently. ⸻ Step 7 Add approximately 140 g (1 cup) chopped mixed dry fruits and seeds. I used: Almonds Cashews Black raisins Flax seeds Pumpkin seeds Fold everything together until evenly distributed. ⸻ Step 8 Divide the dough into 96 g portions. Roll each into a smooth ball. For an extra bakery-style look, press a few chocolate chunks and chocolate chips onto the top of each dough ball before chilling. ⸻ Step 9 Refrigerate the dough balls for at least 1 hour. This helps prevent spreading and creates thick cookies with soft centres. ⸻ Step 10 Arrange the chilled dough balls on the prepared baking tray, leaving enough space between each one. Bake at 170°C for 10–13 minutes. The cookies are ready when: ✔ The edges are lightly golden. ✔ Beautiful cracks appear on top. ✔ The centres still look slightly soft. Don’t overbake—they’ll continue to cook as they cool. ⸻ Step 11 Allow the cookies to rest on the baking tray for 5 minutes. Transfer them to a cooling rack and let them cool completely. The centres will stay soft and chewy while the edges become perfectly crisp. ⸻ Storage Store cooled cookies in an airtight container for up to 5 days. The remaining dough can be refrigerated for the next day or frozen for longer storage. Simply bake straight from the fridge or freezer, adding a minute or two to the baking time if needed. If you enjoyed this recipe, don’t forget to Like, Comment and Subscribe to HarmonyPlated for more comforting vegetarian recipes. #ChocolateChipCookies #EgglessCookies #BakeryStyleCookies #EgglessBaking #HarmonyPlated