Double Chocolate Cookies (Eggless)
Double the chocolate means double the delight! These soft, chewy double chocolate cookies are by far the best. They are completely eggless, and you would never know it. Ready in less than 30 minutes with no chill time required.
Quick Look: Eggless Double Chocolate Cookies
⏱️ Total time: about 30 min (15 min prep + 14 min bake)
🍽️ Yield: 16 medium-sized cookies
🧾 Key ingredients: flour, cocoa powder, butter, white & brown sugar, milk, vanilla, chocolate chips
❄️ Chill: No chilling time required
🏠 Storage: Store baked cookies in airtight container (best within 3 days)
🧊 Make-ahead: Dough can be refrigerated up to 3 days in advance
These are the kind of the cookies that go fast. Perfect to serve at a party or baby shower, but be sure to snag one before it begins, because they will be gone in no time! I made these for a dinner party and wished I had doubled the recipe!
These eggless double chocolate chip cookies are so quick to prepare. They use typical kitchen ingredients such as milk, flour, butter, cocoa powder, and chocolate chips.
You can easily swap the chocolate chips to dark chocolate, white chocolate chips, or even chocolate chunks. This recipe uses semi-sweet, but the options are endless.
Ingredients and substitutions
How to make double chocolate cookies without eggs
👉 Be sure to check out the video at the bottom of this post for step-by-step directions on making these eggless double chocolate cookies!
Step 1: Preheat oven to 350 degrees and line a baking sheet with parchment paper. Whisk dry ingredients together (flour, baking soda, baking powder, salt, and cocoa powder) and set aside.
Step 2: In a stand mixer, cream together softened butter, white granulated sugar, and brown sugar.
Step 3: Add in milk and vanilla and mix together on low speed. Pour in dry ingredients and mix on low speed until just combined (don’t overmix as this causes dense cookies). Pour in chocolate chips and gently fold in.
Step 4: Scoop out onto the baking sheet in 1 1/2-inch balls. Bake for 12-14 minutes until the edges are formed and the middle of the cookies isn’t wet.
Optional: Top with additional chocolate chips after baking. Allow to cool for a few minutes before moving to a cooling rack.
Why this recipe works!
No eggs needed: perfect for those with egg allergies or when you’re out of eggs.
Double the chocolate: The cocoa powder and chocolate chips make it rich in flavor!
Quick: You can have a fresh baked dessert in less than 30 minutes.
FAQ
You can swap in milk chocolate, dark chocolate, white chocolate, or chocolate chunks.
Absolutely. Prepare it up to 3 days in advance. Be sure it is covered well in the fridge. When ready to bake, let the dough sit at room temperature for 10 minutes to soften a bit before scooping out the dough.
Investigate these things: was your butter room temperature? If it was too soft or melted this can contribute to flat cookies. Baking on parchment paper or a silicone mat will help prevent spreading. Lastly, be sure you are measuring flour correctly. Spoon into a measuring cup then level it off with a knife. Or use a small kitchen scale to measure grams!
More eggless cookies you’ll love!
These classic Eggless Chocolate Chip Cookies are beyond delicious. I also highly recommend these mouth-watering Eggless Oatmeal Cookies or these Eggless Snickerdoodle Cookies.
If you are celebrating a birthday or special occasion, these Eggless Sugar Cookies with vanilla frosting and sprinkles are the perfect addition to your celebration!
How to store or freeze the cookies
Storing cookie dough before baking: Prepare it up to 3 days in advance. Be sure it is covered well in the fridge. When ready to bake, let the dough sit at room temperature for 10 minutes to soften a bit before scooping out the dough.
Storing the cookies after baking: Store in an airtight container on the counter and they are best enjoyed in the first 3 days after baking!
Freezing the cookie dough: You can freeze the dough for up to 3 months. I prefer to scoop out the dough, form into balls, and place them on a baking sheet. Place the baking sheet into the freezer for one hour. Then remove the dough balls and place them a freezer bag. When it is time to bake, you can bake straight from frozen, just adding a few minutes onto bake time.
Tips for Success
Measure flour correctly: Scoop the flour into the measuring cup and level off with a knife. For even more accurate measurements, use a small kitchen scale and measure in grams.
Don’t overmix the batter: Once you add the flour, mix until just combined to avoid dense cookies.
Bake on parchment paper: This will help prevent spreading and give you the taller, chewier cookies.
Double Chocolate Cookies (Eggless)
Equipment
Ingredients
- 1 ½ cups (190 g) all-purpose flour *Scoop and level
- 2/3 cup (60 g) unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 10 tablespoons (140 g) unsalted butter softened
- ½ cup (100 g) white granulated sugar
- ¼ cup (50 g) brown sugar
- 2 teaspoons vanilla extract
- 4 ounces whole milk room temperature or slightly warm
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a medium sized bowl, combine flour, baking powder, baking soda, salt, and cocoa powder. Whisk together until well combined and set aside.1 ½ cups all-purpose flour, 2/3 cup unsweetened cocoa powder, ¼ teaspoon baking soda, ¾ teaspoon baking powder, ¼ teaspoon salt
- In a stand mixer with a paddle attachment, combine softened butter with white granulated sugar and brown sugar. On low speed, cream together for about 2 minutes until light and fluffy. Scrape down the sides of the bowl at least once during this process.10 tablespoons unsalted butter softened, ½ cup white granulated sugar, ¼ cup brown sugar
- Pour in vanilla and milk. Mix on low speed until just combined. Scrape down the sides of the bowl.2 teaspoons vanilla extract, 4 ounces whole milk
- Pour in dry ingredients. Mix on low speed until just enough so that it’s combined. Avoid overmixing!
- Pour in chocolate chips and gently fold in. *I like to set aside some of the chocolate chips to top the cookies with right when they are done baking.1 cup semi-sweet chocolate chips
- Using a cookie scoop, scoop into 1 ½-inch balls (45 grams each). Roll in a ball and place on the prepared cookie sheet.
- Bake for 12-14 minutes until the edges are formed and the center appears dry.
- Allow to cool on the baking sheet for 10 minutes. Optional: top with additional chocolate chips.
- After 10 minutes, transfer to a cooling rack. Enjoy!
Great idea to put the chocolate chips on after they come out of the oven.
Love making these when I need a quick and tasty cookie recipe.