Eggless Double Chocolate Chip Cookies
Soft and chewy along with rich and chocolatey, there is no better combination! These Eggless Double Chocolate Chip Cookies are easily made without eggs, have chocolate chips in every bite and a dusting of sugar on top!
If you are looking for more eggless cookie recipes, check out Eggless Chocolate Chip Cookies, Vegan Oreo Cookies, Homemade Vanilla Oreo Cookies, Eggless Cosmic Brownie Cookies, or Eggless Chocolate Chip Sugar Cookies.
A Quick Look At The Recipe
- Recipe Name: Eggless Double Chocolate Chip Cookies
- Ready In: 29 minutes
- Makes: 16 cookies
- Main Ingredients: salted butter, light brown sugar, Dutch cocoa powder, all purpose flour
- Flavor Profile: Rich, fudgy, chocolate lovers dream
- Dietary Info: eggless, vegan and gluten free swap options
- Difficulty: Easy!
- Why You’ll Love It: Soft, chewy and rich eggless chocolate cookies
Summarize & Save This Content On
Why You'll Love This Recipe
- Eggless Cookies: I use milk to replace eggs for a quick and simple swap that makes incredibly chewy cookies!
- Rich Chocolate: These easy double chocolate cookies without eggs are rich, because there is double the chocolate with Dutch cocoa powder and chocolate chips. This will satisfy any chocolate craving!
- Soft & Chewy: Just like classic chocolate chip cookies, but make them chocolate. These are soft and chewy chocolate cookies with chocolate chips.
- Eat the Dough: If you're a fan of eating raw cookie dough, go for it because this eggless cookie recipe has no worry of raw eggs!
- Make Vegan or Gluten Free: Easily make these Eggless Double Chocolate Chip Cookies gluten free, vegan or both with my simple substitutions!
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Ingredients
- Baker’s Tips for Eggless Double Chocolate Chip Cookies
- How to Make Eggless Double Chocolate Chip Cookies
- Storage & Freezing Tips
- Eggless Double Chocolate Chip Cookies FAQ’s
- More Chocolate Cookie Recipes
- Eggless Double Chocolate Chip Cookies
- The Bake Shop
This double chocolate version of classic chocolate chip cookies combines cocoa powder in the cookie dough with chocolate chips for a gooey, fudgy experience in every bite. Perfectly soft in the center with slightly crisp edges, they’re proof that you don’t need eggs to create delicious, bakery-style cookies.
Whether you’re vegan, have an egg allergy, or simply ran out of eggs, this recipe for Eggless Double Chocolate Chip Cookies is the perfect bake. Milk is a wonderful egg replacer as it provides fat, flavor, and moisture (just as eggs would). Check out my post Easy Egg Replacers for Baking for more egg-free tips on how to create eggless desserts!
I love enjoying these eggless cookies with Coconut Hot Chocolate, Chai Tea Hot Chocolate, or Boozy Pumpkin Spice Hot Chocolate. In the summer, they make a perfect ice cream sandwich or topping with egg free ice cream like Raspberry Chocolate Chip Ice Cream Without Eggs, Cookies and Cream Coffee Ice Cream, or Salted Caramel No Churn Ice Cream.
Ingredients
- Butter: I use organic salted butter. But, if you want to make these vegan, you can also use vegan butter or vegetable shortening too. I have tested both.
- Light Brown Sugar: I use my Homemade Light Brown Sugar, but store bought also works.
- Vanilla: I use organic vanilla extract, but vanilla bean paste or even ground vanilla bean also work too.
- Milk: I recommend using whole milk for these as you want the fat in there, which will be most similar to eggs. Fat provides flavor and moisture to cookies, so don't use a skim milk. You can also use coconut milk for a diary free option, which I love!
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate flavor, my favorite is NuNaturals Organic Dutch Cocoa Powder.
- Chocolate Chips: I use semi sweet chocolate chips, but dark chocolate chips or even a chopped up chocolate bar also work too if you prefer.
- Baking Powder: Because these are chocolate cookies made with Dutch process cocoa powder, I'm using baking powder. Check out the Difference Between Baking Soda and Baking Powder for more info on leavening agents and which one to use when! You don't want to use baking soda as it will not react well here.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Eggless Double Chocolate Chip Cookies
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I like to leave it out on the counter to soften naturally. But, if you need to microwave it, only do 10 second intervals per 1/2 cup.
- You can use any kind of milk for these — cow's, coconut, almond, or oat milk all work. My favorite is actually coconut milk!
- Gluten Free — Replace the all purpose flour with 205 grams (1 ¼ cups plus 1 tablespoon) gluten free flour blend. 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 the cookie dough balls 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.
- Vegan — Easily make this recipe vegan by using your favorite vegan butter and dairy free milk. I prefer Miyoko's vegan butter and coconut milk.
- If you want a much thicker cookie, you can chill dough for 30 minutes before baking.
- I like to add extra chocolate chips on top of the cookies, so they look like they are exploding with chocolate chips. Totally optional, but you can see how I do that in the video!
- Make sure to store in an airtight container so they stay soft and chewy.
- High Altitude — Baked 375°F 11 to 13 minutes or until the middle looks cracked and the edges look dry.
How to Make Eggless Double Chocolate Chip Cookies
- Preheat the oven to 375°F. Line two baking sheets with parchment paper. 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.
- Add the flour, cocoa powder, baking powder, and sea salt into a bowl and mix together.
- Add the milk and flour mixture into the butter mixture.
- Mix on low until combined. Then add the dark chocolate chips and mix to combine.
- 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.
- Bake for 12 to 14 minutes or until the middle looks cracked and the edges look dry. Round out cookies with a cookie cutter immediately after coming out of the oven for perfectly round cookies each time (optional!). (If baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
Storage & Freezing Tips
Store in an airtight container at room temperature for up to a week. You can store in an airtight container in the fridge for up to 2 weeks. If you store in the fridge (like I do) and want a warm cookie, just pop it in the microwave for about 10 seconds.
And, store in an airtight container in the freezer for up to 3 months! If you are freezing, make sure to freeze ahead of time or I recommend adding a piece of parchment paper in between each cookie, this ensures you can remove just one if you want without having them stick to each other.
Eggless Double Chocolate Chip Cookies FAQ's
I use milk to replace eggs in these cookies. Milk provides fat and flavor, something eggs do in classic chocolate chip cookies. Milk is quick, easy and actually makes soft and chew cookies even softer and stay soft longer than cookies with eggs! These are the only double chocolate cookies I make now.
These cookies taste of rich chocolate, not bitter at all.
Use a Dutch process cocoa powder. I always use NuNaturals Organic Dutch Cocoa Powder, which is my favorite and what I used for these cookies. Dutch cocoa powder will give you a rich, chocolatey cookie that isn't bitter. Don't use natural as this is not as sweet and can result in a bitter cookie.
Yes, you can chop up a chocolate bar (dark or milk) if you prefer instead.
Over baking them or incorrect measuring. These are eggless cookies, so you can under bake if you like really gooey and fudgy cookies and there is no worry because there's no eggs! Also, be sure to always use a digital food scale so you get accurate measurements and perfect cookies every time.
Incorrect measuring, too much milk or not enough flour can cause this. Be sure to use a digital food scale for the best results as this ensures you are measuring accurately.
Incorrect measuring, most likely too much dry ingredients such as flour or cocoa. The ratios of butter, sugar and flour matter for cookies to have the right consistency and spread. Be sure to always use a digital food scale to ensure you get perfect measurements that will result in perfect cookies every time.
If your cookies seem dry, you either did not add enough milk (again, check measurements properly) or you over baked them. All ovens are a bit different. So, you can always go lower at first, especially with these eggless cookies because there is no worry of underbaking them! And, if you are using the gluten free swap and your cookies are dry, it could be the flour. I tested these with the flour I listed, but if you are using a different flour, this could make them dry as all gluten free flours are a bit different. If this is the case, then you can always just add a little more milk (add 1 tablespoon at a time) until the dough is a good consistency. The dough should feel like play dough in your hands, soft and easy to work with (see video for how it should look!).
If you used a natural cocoa powder and not a Dutch cocoa powder, your cookies can taste bitter. Natural cocoa is not as sweet as Dutch cocoa powder, and won't give you that rich and sweet chocolatey flavor. Also, if you used baking soda instead of baking powder, your cookies can have a bitter or metallic taste to them. This is because baking soda does not react well with Dutch cocoa powder, which is why this recipe calls for baking powder.
Yes, if you want to freeze the dough you can ball out the cookie dough onto one baking sheet. Freeze it until firm. Transfer to an airtight container or freezer safe bag (place parchment paper in between each layer to prevent freezing together). Then you'll need to thaw in the fridge for 24 hours. And then let the dough come to room temperature before baking as instructed. I find it's just easer to bake them when you need them as this mixes up really quick!
Make sure to store in an airtight container so they stay soft and chewy.
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 for a hot out of the oven cookie experience.
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Eggless Double Chocolate Chip Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
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
- ¼ cup milk
- 191 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- 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.
- Add the flour, cocoa powder, baking powder, and sea salt into a bowl and mix together. Add the milk and flour mixture into the butter mixture. Mix on low until combined.
- Then add the dark chocolate chips and mix to combine.
- 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.
- Bake for 12 to 14 minutes or until the middle looks cracked and the edges look dry. Round out cookies with a cookie cutter immediately after coming out of the oven for perfectly round cookies each time (optional!).
- 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
- Always weigh ingredients for the best results.
- Make sure your butter is soft. I like to leave it out on the counter to soften naturally. But, if you need to microwave it, only do 10 second intervals per 1/2 cup.
- You can use any kind of milk for these — cow's, coconut, almond, or oat milk all work. My favorite is actually coconut milk!
- Gluten Free — Replace the all purpose flour with 205 grams (1 ¼ cups plus 1 tablespoon) gluten free flour blend. 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 the cookie dough balls 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.
- Vegan — Easily make this recipe vegan by using your favorite vegan butter and dairy free milk. I prefer Miyoko's vegan butter and coconut milk.
- If you want a much thicker cookie, you can chill dough for 30 minutes before baking.
- I like to add extra chocolate chips on top of the cookies, so they look like they are exploding with chocolate chips. Totally optional, but you can see how I do that in the video!
- Make sure to store in an airtight container so they stay soft and chewy.
- High Altitude — Baked 375°F 11 to 13 minutes or until the middle looks cracked and the edges look dry.
Nutrition
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Too many favorites with Mimi’s cookies, but these ones are hard to resist, a batch of these didn’t make it past the 24 hour mark 🤪
Haha, amazing!