Eggless Chocolate Chocolate Chip Cookies
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Soft and chewy along with rich and chocolatey, there is no better combination! These Chocolate Chocolate Chip Cookies are easily made without eggs and have dark chocolate chips and a dusting of sugar on top.
If you are looking for more eggless cookie recipes, check out my Eggless Chocolate Chip Cookies, Vegan Oreo Cookies, or my Eggless Chocolate Chip Sugar Cookies.
Table of Contents
Why You'll Love This Recipe
Eggless: This recipe for easy chocolate cookies without eggs is a classic double chocolate cookie with chocolate cookie dough and dark chocolate chips. This recipe for Eggless Chocolate Chocolate Chip Cookies uses cornstarch and water in place of eggs. You can also use milk or dairy free milk if you prefer as well, making these easy chocolate cookies without eggs accessible with whatever you have in your pantry or fridge.
Rich Chocolate: These easy chocolate cookies without eggs are rich, because there is double the chocolate. A chocolate cookie dough is filled with dark chocolate chips and is dusted with sugar on top (which is my favorite way to finish a chocolate cookie!). The combination of chocolate cookie dough plus dark chocolate makes for a rich chocolate eggless cookie that you won't even miss the eggs in!
Soft & Chewy: Just like classic chocolate chip cookies, but make them chocolate. These are soft and chewy chocolate cookies with chocolate chips.
Ingredients
Costco Kirkland Organic Cane Sugar
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Frontier Co-Op Organic Cornstarch
NuNaturals Organic Dutch Cocoa Powder
Cairnspring Mills Organic All Purpose Flour
Nuts.com Organic Dark Chocolate Chips
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Step 2
In a separate bowl, add the cornstarch and water and stir to combine completely. Add into the butter mixture.
Step 3
Add the flour, cocoa powder, baking powder, and sea salt into a bowl and add into the butter mixture. Mix on low until combined. Then add the dark chocolate chips and mix to combine.
Step 4
Line a baking sheet with parchment paper. Using your hands, form the cookie dough into 16 balls and place on the prepared baking sheet. Flatten them so they are disks that are about 2-inches in diameter. Refrigerate baking sheet for at least 1 hour, or overnight.
Step 5
Preheat the oven to 375°F. Line another baking sheet with parchment paper. Transfer half the cookie dough to the second baking sheet.
Step 6
Bake for 12 to 14 minutes or until the middle looks cracked and the edges look dry. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets. (If baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
FAQ's
Yes, you can also use tapioca starch or Irish Moss Powder in place of cornstarch as well. Or if you want to use milk in place of the cornstarch and water mixture in these cookies it will also work great! Use 6 tablespoons milk (cow’s milk, coconut milk, pistachio milk or almond milk will all work great!).
Yes! If you want to make these gluten free, check the Notes at the bottom of the recipe for the gluten free substitution. Gluten free cookies also do not rise and expand as much as cookies with flour. So, whenever baking gluten free cookies, be sure to flatten them a little more than the recipe calls for as they will not grow as much in the oven. For this recipe, flatten the so they are about 2 ½-inches in diameter.
Yes! I use dark chocolate chips here, but you can use semi sweet, milk chocolate, or even white chocolate. Any of these options would be amazing!
Um, yes please! I love sweet and salty cookies and I’ve made these with sea salt on top as well. Delaney prefers them without, and I made this batch for him, so there’s no salt. But, feel free to add the flaky sea salt in place of the sugar or in addition. Just be sure to sprinkle it on when the cookies are hot.
These are soft and chewy cookies, so they need to be stored in an airtight container. You can keep them at room temperature, or you can also store in the freezer, so they last longer. They will thaw in a few minutes on the counter, or you can even microwave for 10 to 15 seconds.
Looking for my tee shirt? Shop the Butter College T Shirt (I cut this one into a crop!)
Craving More?
Eggless Chocolate Chocolate Chip Cookies
Ingredients
- 113 grams salted butter (softened)
- 113 grams cane sugar (plus more for topping)
- 113 grams light brown sugar (packed)
- 1 ½ teaspoons vanilla extract
- 2 tablespoons cornstarch
- 6 tablespoons water
- 191 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 198 grams dark chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- In a separate bowl, add the cornstarch and water and stir to combine completely. Add into the butter mixture.
- Add the flour, cocoa powder, baking powder, and sea salt into a bowl and add into the butter mixture. Mix on low until combined. Then add the dark chocolate chips and mix to combine.
- Line a baking sheet with parchment paper. Using your hands, form the cookie dough into 16 balls and place on the prepared baking sheet. Flatten them so they are disks that are about 2-inches in diameter. Refrigerate baking sheet for at least 1 hour, or overnight.
- Preheat the oven to 375°F.
- Line another baking sheet with parchment paper. Transfer half the cookie dough to the second baking sheet.
- Bake for 12 to 14 minutes or until the middle looks cracked and the edges look dry. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days, or in the freezer for longer.
Video
Notes
Nutrition
Join Our Organic Community
Leave a Comment