Eggless Chocolate Chocolate Chip Cookies
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Soft and chewy along with rich and chocolatey, there is no better combination! These Eggless 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
Eggless Chocolate Chocolate Chip Cookies are the ultimate indulgence for anyone craving a rich and decadent treat without eggs. Whether you have an egg allergy, or just run out of eggs, these cookies boast a double dose of chocolate in a soft and chewy cookie!
These cookies combine cocoa powder in the 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 offers a simple yet satisfying solution.
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
- Butter: I use Organic Valley Salted Butter. If you want to make these vegan, you can also use vegan butter or vegetable shortening too.
- Cane Sugar: I use organic cane sugar.
- Light Brown Sugar: I use my Homemade Organic Light Brown Sugar, but store bought also works.
- Vanilla Extract: My favorite is Simply Organic Vanilla Extract.
- Milk: You can use organic cow's milk or dairy free milk like organic coconut milk, either works!
- All Purpose Flour: My favorite is Cairnspring Mills Organic All Purpose Flour.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate flavor, my favorite is NuNaturals Organic Dutch Cocoa Powder.
- Baking Powder: Because these are chocolate cookies, I'm using baking powder.
- Salt: Make sure to use a fine sea salt.
- Chocolate Chips: I use organic semi sweet chocolate chips, but you can also use dark chocolate chips if you prefer.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Baking Sheets: You'll need two half sheet pans for baking the cookies.
- Parchment Paper: I always use nontoxic parchment paper as I think cookies bake up better with it!
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Step by Step Instructions
Step 1
Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Step 2
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 3
Add the milk, 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
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.
Step 5
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! 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 semi sweet chocolate chips here, but you can use dark chocolate, 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.
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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
- 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 milk, 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.
- 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. 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
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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!