A lot of people assume eggless baking means a drier, flatter cookie. It doesn't have to.
Eggs typically do three jobs in a cookie dough: they bind the ingredients together, add moisture, and help the dough rise slightly while baking. When you take eggs out, you need to replace those functions some other way — usually with the right ratio of butter, a touch of extra moisture, and careful handling of the leavening agents (baking soda and baking powder) so the cookie still spreads and sets properly.
At SheBakes, every cookie on our menu is eggless and pure vegetarian by default — it's not a substitution we make on request, it's how we bake from the start. That means our recipes are built and tested around being eggless, not adjusted after the fact. The result is the same thick, buttery, NYC-style cookie — crisp at the edges, soft in the centre — just without the egg.
If you're baking eggless at home, the short version: don't just drop the egg and move on. Adjust your fat and liquid ratios together, and give the dough a proper chill before baking so it holds its shape.