Eggless Double Chocolate Chip Cookies
These easy chocolate cookies without eggs are soft, chewy, rich and chocolatey! You'll love these 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
Tips
- 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
Calories: 225kcalCarbohydrates: 32gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 175mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 184IUVitamin C: 0.1mgCalcium: 77mgIron: 1mg
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