Eggless Double Chocolate Cookies (Soft + Chewy)

Name: Eggless Double Chocolate Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 ½ cups all-purpose flour (*Scoop and level); 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; ¼ teaspoon salt; 1/2 cup unsalted butter (softened); 1/2 cup white granulated sugar; 1/2 cup brown sugar (packed); 2 teaspoons vanilla extract; 1/4 cup whole milk (room temperature ); 1 cup semi-sweet chocolate chips

Jump to Recipe

Double the chocolate means double the delight! These soft, chewy eggless 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!

Eggless double chocolate chip cookies on a table

Quick Look: Eggless Double Chocolate Cookies

⏱️ Total time: about 27 minutes
🍽️ Yield: 15 cookies
🧾 Key ingredients: flour, cocoa powder, butter, white & brown sugar, baking soda, milk, vanilla, chocolate chips
❄️ Chill: No chilling time required
🏠 Storage: Store baked cookies in airtight container (best within 4 days)

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. Milk is my go-to egg replacement for cookies, and you will never miss the eggs at all!

You can easily swap the chocolate chips to dark chocolate, white chocolate chips, or even chocolate chunks. I also have a peppermint holiday version of these cookies that are absolutely amazing – eggless double chocolate peppermint cookies!

Ingredients and substitutions

Ingredients on the table for double eggless chocolate chip cookies in individual containers

All-purpose flour: Measure correctly! Use a small kitchen scale and measure in grams OR spoon the flour into the measuring cup and level off with a knife.
Unsweetened cocoa powder: this creates the “double” chocolate.
Baking soda: Provides a bit of a lift in the cookies – especially since they don’t have eggs.
Salt: To balance the flavors.
Unsalted butter: if you only have salted butter, then omit the additional salt.
White granulated sugar: The two sugars work perfectly for flavor in this recipe.
Brown sugar: Adds rich flavor.
Vanilla extract: I love Watkins brand!
Whole milk: you can swap for any dairy or nondairy milk you have on hand. You can also use plain yogurt.
Semi-sweet chocolate chips: swap for dark chocolate, chocolate chunks, or milk chocolate.

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!

A large bowl with dry ingredients whisked together.

Step 1: Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Whisk dry ingredients together (flour, baking soda, salt, and cocoa powder) and set aside.

sugars and butters creamed in a large bowl for double chocolate cookies without eggs

Step 2: In a stand mixer, cream together softened butter, white granulated sugar, and brown sugar.

eggless double chocolate cookie dough in a large bowl

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.

eggless double chocolate chip cookie dough on a baking sheet

Step 4: Form the dough into 15 balls, about 50 grams each. Place them on the prepared baking sheets about 3 inches apart. Top each with 5 to 6 chocolate chips. Bake for 10-12 minutes until the edges are formed and the middle of the cookies are not wet.

eggless double chocolate cookies on a plate

photo of lexi who is the owner of this food blog

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

What can I use instead of semi-sweet chocolate chips

You can swap in milk chocolate, dark chocolate, white chocolate, or chocolate chunks.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough 2 days ahead of time, but your cookies will be taller and will not spread as much due to the chill time. When ready to bake, let the dough sit at room temperature for 10 minutes to soften a bit before scooping out the dough.

Why are my cookies spreading too much?

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!

Milk as an egg substitute

Instead of eggs in this recipe, I use milk as a substitute. Yes – it truly is as easy as that. I also of course had to ensure the ratios were correct in the rest of the ingredients. But milk provides great moisture and fat content and helps all the dry ingredients come together! In general, I like to use 2 ½ tablespoons of whole milk (38g) per egg removed in a recipe. Read more about my favorite egg substitute here!

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 2 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 4 days after baking!

Freezing the cookie dough: You can freeze the dough for up to 2 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.

If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:

– Lexi with Our Slice of Home