Eggless Chocolate Chip Cookie Dough

Sub sour cream for egg and indulge your cookie dough cravings.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: about 1 cup
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1 cup all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon fine salt

1/2 cup packed dark brown sugar

1/4 cup granulated sugar

4 tablespoons unsalted butter, at room temperature

2 tablespoons sour cream

1/2 teaspoon vanilla extract

1/3 cup finely chopped semisweet chocolate


  1. Whisk together the flour, baking soda and salt in a medium bowl and set aside.
  2. Beat together the dark brown sugar, granulated sugar, butter, sour cream and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until incorporated. Stir in the chocolate with a rubber spatula.
  3. Serve at room temperature or refrigerate in an airtight container for up to 5 days. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)