Eggless Double Chocolate Cookie Recipe

Try this eggless double chocolate cookie, which is soft, thick, and chewy. It is packed with loads of chocolatey goodness. Just simple pantry staples, and 42 minutes is what you need.

And the best part? it is eggless, uses basic pantry staples, no special equipment. Be ready for a pat on the back, as it is always a hit with kids as well as adults.

Warning – It is very addictive and disappears in the blink of an eye. So, save some for yourself before serving to others ;).

Why will you love this eggless double chocolate cookie recipe?

1. Easy recipe, even kids can make it (except oven part, of course :)).
2. Comes together in just 10 minutes.
3. Gets ready in under an hour. 
4. Loaded with chocolatey goodness.

How do you make an eggless double chocolate cookie recipe? 

Eggless double chocolate cookie ingredients

Unsalted butter, melted – It not only adds the richness but improves the overall flavor of the cookie.

Sugar – Adds sweetness, of course. Use caster sugar or granulated sugar. Both are the same.

Brown sugar – This brings moisture and chewiness, along with a hint of caramel flavor. The secret behind the soft cookies.

Vanilla extract – Vanilla in any chocolate dessert will bring out the flavors.

Milk – This adds the dairy flavor and helps to bind everything together.

All-purpose flour – Use regular all-purpose flour. No specific brand name here.

Cocoa powder – This is our main ingredient. The chocolate flavor of the cookie depends on this, so use a good quality and rich cocoa powder. It is also ok to use Dutch-processed cocoa powder.

Cornstarch – This is needed to make the cookies soft. We will need little so that cookies will have both the texture, crisp on the edges and soft in the center.

Baking powder works as a leavening agent, helping cookies rise.

Salt – Just a pinch, but it elevates the cookie flavor. Do not skip it unless you are using salted butter.

Semi-sweet chocolate chips – As the name implies, this is the star of the recipe. Use semi-sweet, milk, or dark. PS – milk chocolate chips will sweeten the cookie so it will be on sweeter side.

Any substitutes? 

All-purpose flour – Replace all-purpose flour with cake flour, but skip the cornstarch altogether.

Tools needed

1. Measuring spoons/cups – to measure ingredients.
2. Weighing scale – to precisely measure ingredients and cookie dough.
3. Mixing bowl – to form the dough.
4. Sifter – To sift dry ingredients.
5. Cookie sheet – to bake the cookies.
6. Parchment paper/silicon sheet – to insert into cookie sheet.
7. Cookie scoop – to form individual cookie disks.
8. Wire rack – to cool down the cookies.

Eggless double chocolate cookies (step-by-step) recipe

1. Preheat the oven to 350°F or 180°C and prepare the cookie sheet by inserting parchment paper or a silicone sheet.

2. Sift the dry ingredients (all-purpose flour, cocoa powder, corn starch, and salt) in a mixing bowl.

3. Add all of the wet ingredients to a big mixing bowl.

4. Pour wet ingredients into dry ingredients.

5. Form a chocolate cookie dough.

6. Divide the dough (approximately 30 gms per cookie) into 12 equal portions.

7. Take one portion and roll into a big round ball.

8. Place the cookie roll on the cookie sheet. Stick some chocolate chips on top.

9. Bake at 350°F or 180°C for 12 to 14 minutes.

10. Take the cookies out of the oven and keep them on a wooden board until you can touch the cookie sheet with your bare hands.

11. Now, transfer the cookies to a wire rack.

12. Once cooled completely, serve with a cup of coffee, milk, or tea.

How to serve?

Here are some ways to serve the eggless double chocolate cookies.

1. These cookies are best enjoyed when served warm, when the chocolate chips are still a little melty and gooey. If you make it ahead of time. Just pop it in the microwave for 8 to 10 seconds, and you are good to go.

2. They pair perfectly with a glass of cold milk, a hot cup of coffee.

3. Serve with a scoop of vanilla ice cream and enjoy.

Watch me making it (video)

Storing and freezing instructions for the eggless double chocolate cookie recipe 

Store the eggless double chocolate cookies at room temperature, in the refrigerator, or the freezer.

Storing instructions

Once your eggless double chocolate cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay soft and delicious for about 4–5 days.

After that, refrigerate for up to 1 week.

Freezing instructions

You can either freeze the baked cookie or the uncooked cookie dough.

Freeze the cookie dough: Scoop the dough into balls and place them on a baking tray. Freeze until firm, then transfer to a zip-top bag or an airtight container. They’ll keep well for up to 2 months.

Freeze the baked cookies: Let them cool completely, then layer them with parchment paper in an airtight container or freezer bag. They’ll stay fresh in the freezer for up to 2 months.

Thawing instructions

To thaw baked cookies, just leave them at room temperature for about 15–20 minutes, or warm them in the microwave for 10 seconds.

You do not need to thaw the uncooked cookie dough. Just bake them directly. Just keep in mind that the baking time will be a little more.

Variations

I have used the semi-sweet chocolate and regular cocoa powder. Try replacing the chocolate with dark chocolate and cocoa powder with Dutch-processed cocoa powder.

Secret tips to make the eggless double chocolate cookie recipe

1. Don’t overbake – Overbaking will make the cookies dry. Take them out when the center is still soft. Don’t worry, it will continue to set as it is cooling down.
2. Measure cookies – To bake the cookies evenly, I would highly recommend measuring the cookie dough using a weighing scale.
3. Use good-quality cocoa powder – Use rich, good-quality cocoa powder.

FAQs

If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them. 

Want to try some other cookie recipes?

1. Maggianos lemon cookies.
2. Pizza Hut chocolate chip cookie.
3. Red velvet cookies frosted with cream cheese frosting.
4. No brown sugar cookie.

Did you make it?

Did you make the eggless double chocolate cookies yet? Make them now and let me know how they turned out for you.

I genuinely love hearing from you, and your input is very important to me.

If you post the eggless double chocolate cookies on Instagram, please tag me. Tag @DessertKatta or use the hashtag #DessertKatta or #dessertkattarecipes.

Recipe card

Print Recipe

Eggless Double Chocolate Cookie Recipe

Author: Sayali Bhave Courses: Cookies Recipe Keys: Dairy Egg Free Nut Free

Difficulty: Beginner Prep Time 15 mins Cook Time 12 mins Rest Time 15 mins Total Time 42 mins

Cooking Temp: 350  F Servings: 12

Best Season: Suitable throughout the year

Description

Let's make this soft, chewy, double chocolate cookie with basic ingredients and step-by-step instructions. The best part, it's eggless.

Recipe

1. Preheat the oven to 350°F or 180°C and prepare the cookie sheet by inserting parchment paper or a silicone sheet.
2. Sift the dry ingredients (all-purpose flour, cocoa powder, corn starch, and salt) in a mixing bowl.
3. Add all of the wet ingredients to a big mixing bowl.
4. Pour wet ingredients into dry ingredients.
5. Form a chocolate cookie dough.
6. Divide the dough (approximately 67 gms per cookie) into 12 equal portions.
7. Take one portion and roll into a big round ball. Gently press and make a disk.
8. Place the cookie disk on the cookie sheet. Stick some chocolate chips on top.
9. Bake at 350°F or 180°C for 10 to 12 minutes.
10. Take the cookies out of the oven and keep them on a wooden board until you can touch the cookie sheet with your bare hands.
11. Now, transfer the cookies to a wire rack.
12. Once cooled completely, serve with a cup of coffee, milk, or tea.

Keywords: eggless double chocolate cookie, eggless double chocolate cookie recipe, double chocolate cookie, dessertkatta, dessertkatta recipes