These Eggless Chocolate Chip Cookies are perfectly chewy and decadent, require no chilling time, and come together in about 20 minutes!
To ensure your chocolate is sustainably sourced, look for Fair Trade, Rainforest Alliance, or UTZ certifications
Preheat your oven to 350°F and line a large baking sheet with parchment paper or a reusable baking mat.
In a small bowl, add the cornstarch and water and use a fork to combine to form a slurry and set it aside.
In a large mixing bowl, add your softened butter and brown sugar. Use a hand mixer on high to cream the butter and sugar together until well-combined (about 2-3 minutes).
Add the cornstarch slurry and vanilla extract and use the hand mixer on high again to combine for 3-5 minutes until all of the liquid is integrated.
Add the flour, salt, baking soda, and beat again until smooth.
Use a rubber spatula to scrape down the sides of the bowl, ensuring that all of the ingredients are integrated. Then, use the spatula to fold in the chocolate chips.
Use a large cookie scoop or heaping tablespoon to shape cookies, leaving about an inch of space between each cookie.
Bake on the top rack for 12-14 minutes until top and edges are firm.
To shape your cookies perfectly and uniformly, use this cookie scoop!