These Eggless Chocolate Cookies are for chocolate lovers! They are deep, dark, loaded with chocolate, rich, and fudgy with a soft and chewy center!
Eggless Chocolate Cookies are double on a chocolate treat. These cookies are loaded with chocolate chips, decadent and irresistible. Double Chocolate Cookies are super fudgy, tender, slightly chewy, and insanely easy to make, prepared in less than 30 minutes.
About Eggless Chocolate Cookies
I love to bake cookies at home; they are so fresh and much better than store-bought cookies. Everyone in my family adores all types of cookies, but my son is especially into chocolate cookies. These double chocolate cookies are his absolute favorite.
These Eggless Chocolate Cookies are rich, fudgy, soft in the center, slightly chewy, and delicious. However, I had to do many trials while developing this eggless chocolate cookie recipe. Either they spread too much or just stand on the baking sheet as a chocolate ball while baking.
But finally, I landed on the recipe that I wanted for fudgy double chocolate cookies. These cookies were an instant hit in my house and disappeared quickly.
I have also added an instant coffee powder that makes the eggless chocolate cookies more decadent and irresistible. However, adding coffee powder is totally optional.
Why You Will Love These Cookies
- Made With Only Pantry Staple Ingredients
- Fudgy, Rich, and Soft in the Center
- Amazingly Loaded With Chocolates
- Slightly Chewy With Tender and Soft Texture Inside
- Decadent and Irresistible
- Fresh and Better Than Store-Bought
- Eggless and Vegetarian
Ingredients and Notes
- Flour: I have used unbleached all-purpose flour and recommend using the same.
- Cocoa Powder: I have used Dutch-processed cocoa powder to make the cookies deep and darker. However, you can also use natural cocoa powder for these chocolate cookies.
- Baking Soda: Baking soda helps make cookies soft and chewy and helps them spread while baking.
- Salt: It provides a great contrast to the sweetness of the cookies.
- Instant Coffee Powder: It makes the cookies darker and provides a rich taste. However, it is totally optional, and you can leave it out altogether.
- Butter: Use unsalted butter, which must be softened to room temperature. Creaming butter and sugar is also very important for light and tender cookies.
- Sugars: Brown and white sugar provide the sweetness and construct the cookies. Brown sugar makes cookies soft, moist, and chewy.
- Milk: It makes the dough moist, and I had to add only two tablespoon of milk. Do not add too much milk to this recipe. The dough will be very thick, but after adding two tablespoon of milk, add one more tablespoon of milk if your dough is dry.
- Vanilla: Vanilla flavor goes perfectly well with chocolate cookies.
- Chocolate Chips: I have added semi-sweet chocolate chips. But instead, you can also add chocolate chunks. If you like, add dark chocolate for a more intense chocolatey taste.
How To Make Eggless Chocolate Cookies
- Preheat the oven to 350°F (180°C). Line the baking sheet with parchment paper or a silicone mat.
- Sift together flour, cocoa powder, baking soda, salt, and instant coffee powder. Adding coffee powder is optional; skip it if you want.
- Whisk well and set it aside.
- In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium to high speed until light and fluffy.
- Scrape down the sides of the bowl.
- Add milk and vanilla extract, and beat again to combine.
- Scrape down the sides of the bowl.
- Turn the mixer to low, add dry ingredients, and mix until thoroughly combined.
- The dough will be thick, but it should not be dry. So if your dough is very dry, add one tablespoon of milk more and mix well.
- Add chocolate chips and mix again to distribute well.
- Scoop 1 & ½ tablespoon of dough, roll into a ball, flatten it slightly, and place it on the baking sheet.
- Repeat with the reaming dough and keep enough space between cookie balls.
- You may get 16-18 cookie balls. Then, stick some more chocolate chips on the top of the cookie balls if you want.
- Bake the cookies in a preheated oven for 10-12 minutes or until the cookies are lightly firm around the edges but still soft in the center.
- Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes.
- Then, transfer them to a wire rack to cool completely.
Storing Suggestions
These cookies are great as cookie jar cookies. They can stay at room temperature for a week, stored in an airtight container.
Eggless chocolate cookies also freeze well. They can be stored in a freezer-safe container or bag for up to a month.
Make-Ahead
Refrigerate The Dough: You can make this cookie dough in advance. First, make the dough, cover it tightly, and place it in the fridge for up to 3 days. Then, bring it to room temperature before rolling and baking.
Freezing The Dough: Roll the cookie balls from the dough and fridge them tightly covered for up to 3 months. Then bake them without thawing and allow a few minutes of extra baking time.
Baking Tips For Eggless Chocolate Cookies
Measurements: For the perfect cookies, measure the flour and other ingredients correctly. Use the kitchen scale for the best result. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Butter: Butter should be softened to room temperature before being beaten with sugars. Cold butter prevents the cookies from spreading, and warm butter makes them flat.
Dough: The dough will be very thick but should not be dry. But if your dough is thick but very dry, add one more tablespoon of milk, mix to combine, and add chocolate chips.
Chocolate Chips: I have added semi-sweet chocolate chips, but you can add chocolate chunks instead of chocolate chips. Also, you can add dark chocolate chips or milk chocolate chips instead of semi-sweet chocolate chips.
Baking Time: I baked the cookies for 11 minutes for the fudgy and soft cookies. But for the crunchier cookies, bake them for 14-15 minutes.
Spreading The Cookies: These cookies will spread on their own. But if your cookies do not spread well after baking, remove them from the oven and lightly press them with a spoon to flatten them out.
More Eggless Cookies
Recipe Card
Eggless Chocolate Cookies / Double Chocolate Cookies
Equipment
- Kitchen Scale
- Baking Sheet
- Stand Mixer
Ingredients
- 1 cup (130g) all-purpose flour
- ⅓ cup (30g) Cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon instant coffee powder (optional)
- ½ cup (114g) unsalted butter softened to room temperature
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 tablespoon milk
- 1 teaspoon pure vanilla
- 1 cup semi-sweet chocolate chips or chocolate chunks
Instructions
- Preheat the oven to 350°F (177°C). Line the baking sheet with parchment paper or a silicone mat.
- Sift together flour, cocoa powder, baking soda, salt, and instant coffee powder (optional). Whisk well and set it aside.
- In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium to high speed until light and fluffy. Scrape down the sides of the bowl.
- Add milk and vanilla extract, and beat again to combine. Scrape down the sides of the bowl.
- Turn the mixer to low, add dry ingredients, and mix until fully combined. The dough will be thick, but it should not be dry. So if your dough is very dry, add one tablespoon of milk more and mix well.
- Add chocolate chips and mix again to be well distributed.
- Scoop 1 & ½ tablespoon of dough, roll into a ball, flatten it slightly, and place it on the baking sheet.
- Repeat with the reaming dough and keep enough space between cookie balls.
- You may get 16-18 cookie balls. Then stick some more chocolate chips on the top of the cookie balls if you want.
- Bake the cookies in preheated oven for 10-12 minutes or until the cookies are lightly firm around the edges but still soft in the center.
- Remove from the oven and allow the cookies to cool on the baking sheet for at least 5 minutes. Then transfer them to a wire rack to cool completely.
Storing Suggestions
- These cookies are great as cookie jar cookies. They can stay at room temperature for a week, stored in an airtight container.
- Eggless chocolate cookies also freeze well. Store them in a freezer-safe container or bag for up to a month.
Make-Ahead
- Refrigerate The Dough: You can make this cookie dough in advance if you want. First, make the dough, cover it tightly and place it in the fridge for up to 3 days. Then bring it to room temperature before rolling and baking.
- Freezing The Dough: Roll the cookie balls from the dough and fridge them tightly covered for up to 3 months. Then bake them without thawing and allow a few minutes of extra baking time.
Notes
- Measurements: For the perfect cookies, make sure to measure the flour and other ingredients correctly. Use the kitchen scale for the best result. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then level it off with the knife.
- Butter: It should be softened to room temperature before beating it with sugar. Cold butter will prevent the cookies from spreading, and warm butter will make the cookies flat.
- Dough: The dough will be very thick; however, it should not be dry. But if your dough is thick but very dry, add one more tablespoon of milk, mix to combine, and add chocolate chips.
- Chocolate Chips: I have added semi-sweet chocolate chips, but you can add chocolate chunks instead of chocolate chips. Also, instead of semi-sweet chocolate chips, you can add dark chocolate chips or milk chocolate chips.
- Baking Time: I have baked the cookies for 11 minutes for the fudgy and soft cookies. But for the crunchier cookies, bake them for 14-15 minutes.
- Spreading The Cookies: These cookies will spread on their own. But if your cookies do not spread well after baking, remove them from the oven and lightly press them with a spoon to flatten them out.
Nutrition (Approximate Values)
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