Egg-Free Chocolate Chip Cookies With Sour Cream

If you’re dairy-free, turn back now. But if you love baked goods with the tangy flavor and softness of sour cream, these Egg-Free Sour Cream Chocolate Chip Cookies are your next must-try.

Chocolate Chip Cookies With Sour Cream Instead of Eggs

These are perfect for egg-free households or for when you are just simply out of eggs. Another nice thing about this recipe is that it's easy to scale down. You can use the weights given and make as little as a quarter batch or double for a larger batch. I've been making different size cookies so my yield hasn't been super consistent, but you should get at least 20 decent sized cookies or 24 slightly smaller.

Texture and Flavor

Sour cream chocolate chip cookies tend to be cakey. These are not cakey, but they are soft with some chewiness. They're fine served warm, but in my opinion the texture improves when the cookies are completely cool and the chocolate has set. As for flavor, the sour cream adds moisture, tenderness, and a subtle tartness that balances sweetness. To add even more flavor, the cookies use a mixture of different chocolate chips, milk, dark and a white. But that's optional. Any good chocolate chips, especially bittersweet will work.

Milk Powder

Milk powder is optional, but if you have some definitely add it because it helps the cookies brown a little better and improves the spread. I've been using nonfat dry milk powder (Bob's Red Mill), but am going to make my next batch with whole milk powder just for fun. I'll report back with more photos!

• Egg-Free Applesauce Cupcakes with Caramel Icing
• Blueberry Crumb Bars
• Slice and Bake Peanut Butter Cookies
• Egg-Free Thin Chocolate Chunk Cookies
• Egg-Free Chocolate Snack Cake with Peanut Butter Frosting

Recipe

Egg-Free Sour Cream Chocolate Chip Cookies

Anna

Sour cream takes place of the egg in these soft and chewy cookies. For maximum flavor, use an assortment of different flavored chocolate chips.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 14 minutes mins

Cooling Time 30 minutes mins

Course Dessert

Cuisine American

Servings 20 cookies

Ingredients

 

• 8 Tbsp unsalted butter, softened (114 grams)
• ½ cup packed brown sugar (100 grams)
• ⅓ cup granulated sugar (70 grams)
• ⅓ cup full-fat sour cream (80 grams)
• 2 tsp vanilla extract
• 1 ½ cups all-purpose flour, weigh (185 grams)
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 tablespoon milk powder (optional)
• 1 ¼ cup chocolate chips, assorted (milk, dark and white)

Instructions

 

• Preheat the oven to 375°F. Line 2 baking sheets with parchment. Hold off on this step if you plan to chill the dough.
• In a mixing bowl, beat butter with brown and granulated sugar until light and fluffy. Add sour cream and vanilla and continue beating for another 1 ½ to 2 minutes or until smooth and creamy.
• In a separate bowl, whisk flour, baking powder, baking soda, salt (and milk powder if using).
• Add dry ingredients to wet and mix just to combine. Fold in chocolate. Dough will be soft.
• Scoop 2 Tbsp portions (generous medium cookie scoop) onto a tray or dinner plate. Chill 30 minutes for thicker cookies (optional but recommended).
• Arrange 2 inches apart on prepared sheets. If you chilled, you can gently press tops just a touch for even spread. Bake 12 to 14 minutes until edges are set and centers look slightly underdone.
• Let cool on pan 3 minutes, then move to a rack. Cookies firm as they cool and texture is even better completely cool.

Notes

These freeze well and taste even better once the chips have set.

Keyword Chocolate Chip Cookies, No-Egg, Sour Cream

Tried this recipe?Let us know how it was!