Calling all chocolate lovers! These eggless chocolate cookies are a decadent treat you won’t want to miss. Incredibly soft and chewy, with a rich, fudgy center, each bite is bursting with deep chocolate flavor. Made without eggs, they’re perfect for those with dietary restrictions or anyone out of eggs but craving something sweet and indulgent.
White chocolate chips pack these chocolate cookies with irresistible flavor, making every bite rich, sweet, and indulgent. They create a beautiful contrast — both in taste and appearance — against the dark cocoa-rich cookie base. Whether you’re baking them for a celebration, sharing them during the holidays, or simply enjoying them with a glass of milk, these eggless double chocolate cookies are always a hit.
These cookies deliver a gooey, melt-in-your-mouth texture that will amaze you—even without using any eggs. Perfectly crisp on the outside and tender on the inside, they are everything a chocolate cookie should be — bold, comforting, and utterly satisfying.
About This Recipe
- Egg-Free Cookies: Yes, you absolutely can make classic double chocolate cookies without eggs—and you won’t even miss them! These eggless cookies taste just as rich and satisfying as their traditional counterparts. They’re perfect for anyone with egg allergies, dietary restrictions, or even when you’ve simply run out of eggs. Whether it’s a festive holiday, a party, or a cozy night in, these egg-free delights are always a great go-to treat.
- Taste: These Chocolate Cookies are a chocolate lover’s dream. They’re made with rich cocoa powder for a deep, intense chocolate flavor and are studded with creamy white chocolate chips that melt beautifully in the oven. Every bite delivers a burst of chocolate goodness that’s both comforting and indulgent. The combination of dark and white chocolate makes for a perfectly sweet and slightly bitter balance that keeps you coming back for more.
- Texture: Expect thick, bakery-style cookies that are soft and chewy on the inside with just the right amount of crispness on the edges. The fudge-like centers are melt-in-your-mouth delicious, offering a satisfying texture contrast with every bite. They’re the kind of cookies that stay soft for days—if they last that long!
- Make-Ahead Tip: This dough freezes exceptionally well. Prepare a double or even triple batch and portion out the dough balls. Store them in a freezer-safe bag or container. When cookie cravings hit, just bake a few straight from the freezer—no need to thaw! You can enjoy warm, freshly baked cookies anytime—just pop the frozen dough straight into the oven, and they’re ready in minutes!
Ingredient Notes:
- Unsalted Butter: Ensure the butter is soft and at room temperature—this helps create a smooth, creamy dough and results in perfectly textured cookies. I recommend using unsalted butter for baking because it gives you full control over the salt level in your recipe. It also has a cleaner, richer flavor. However, if you only have salted butter on hand, you can still use it—just slightly reduce the added salt in the dough.
- Sugar: For this recipe, I’ve used a combination of light brown sugar and a small amount of white granulated sugar. Light brown sugar adds moisture and a rich caramel-like flavor, making the cookies chewy and delicious. When measuring brown sugar, always pack it gently into your measuring cup to get the right amount. The white sugar helps balance the texture and sweetness, giving a slight crispness to the edges.
- Cocoa Powder: This recipe calls for regular unsweetened cocoa powder, the kind easily found in most grocery stores. It provides that rich chocolate base without making the cookies overly bitter. Make sure you’re not using Dutch-processed cocoa unless the recipe specifically mentions it, as it can alter the chemical reaction.
- Chocolate Chips: I’ve added white chocolate chips for a sweet contrast against the deep cocoa flavor, but feel free to play around! You can substitute or mix in semi-sweet, dark, milk, or even peanut butter chips, depending on your preference. Each variety adds its own delightful twist.
How To Make Eggless Chocolate Cookies?
1) Mix Dry Ingredients
Add the all-purpose flour, unsweetened cocoa powder, baking powder, and a small pinch of salt to a medium-sized mixing bowl. Whisk them together until well combined and lump-free, creating a uniform dry mixture for your cookie dough. Give it a gentle stir to combine the dry ingredients evenly. Sift them if needed for a smoother texture. Whisk everything together thoroughly until well combined. Set this bowl aside for later use.
2) Whisk and Set Aside
Give the dry mixture one final whisk to ensure there are no lumps and the leavening agent is evenly distributed throughout the flour and cocoa. This will ensure the cookies bake evenly.
3) Cream Butter and Sugars
In a large mixing bowl, place the softened unsalted butter, white granulated sugar, and soft brown sugar. The brown sugar provides a chewy, moist texture while the white sugar gives structure and lightness.
4) Beat Until Creamy
Beat the softened butter with the sugars using a hand mixer or stand mixer fitted with the paddle attachment on medium speed until the mixture turns smooth, fluffy, and light in color. This step helps aerate the butter, giving the cookies a soft and tender texture.
5) Add Wet Ingredients
Add the milk along with pure vanilla extract to the creamed mixture. Mix well until everything is fully incorporated and smooth. The milk adds necessary moisture in the absence of eggs, and the vanilla deepens the flavor with sweet aromatic notes.
6) Mix to Combine
Continue beating the mixture until the liquid ingredients are fully incorporated. The batter should now appear smooth, soft, and slightly fluffy—indicating that the ingredients are well combined and properly aerated.
7) Scrape the Bowl
Use a silicone spatula to scrape down the sides and bottom of the bowl, making sure all the ingredients are fully incorporated with no streaks of butter or sugar left behind. No patches of unmixed butter or sugar should remain.
8) Add the Dry Ingredients
Gradually add the previously prepared dry ingredient mixture into the wet batter. Add it in parts rather than all at once to prevent lumps and over-mixing.
9) Mix to Form Dough
With a spatula or wooden spoon, gently combine the ingredients until a soft, uniform dough forms. Avoid over-mixing, as it can lead to dense, less chewy cookies.
10) Add Chocolate Chips
Now stir in the white chocolate chips. These sweet chips will melt slightly while baking, giving pockets of creamy sweetness in every bite. You can also fold in chopped white chocolate instead of chips if you prefer larger pockets of melty sweetness in every bite.
11) Fold Into the Dough
Carefully fold the white chocolate chips into the dough with a spatula, making sure they’re spread evenly so each bite has a sweet, creamy burst of chocolate flavor. Make sure the chips are distributed throughout to ensure each cookie gets some chocolate.
12) Chill the Cookie Dough
Seal the mixing bowl tightly with plastic wrap or a well-fitting lid and refrigerate for at least 30 minutes. This resting period allows the dough to firm up, making it easier to scoop and helping the cookies hold their shape as they bake. It also enhances the overall flavor. Check the consistency—if the dough is still soft, continue chilling until it feels firm to the touch.
13) Preheat and Prepare Baking Sheets
While the dough is resting in the fridge, preheat your oven to 350°F (180°C) so it’s ready to go once the cookies are shaped and placed on the tray. Line two cookie trays with parchment paper or silicone mats for easy cleanup and even baking. If baking one batch at a time, just prepare one tray for now.
14) Scoop and Space the Dough
Once the dough is chilled and firm, use a cookie scoop or spoon to portion out roughly 1½ tablespoons of dough per cookie. Roll it gently into a ball and place it on the prepared tray, spacing the cookies a few inches apart to allow for spreading as they bake.
15) Flatten Gently
Using your fingertips or the flat bottom of a glass, slightly press down each dough ball to flatten it just a bit. This helps the cookies spread evenly into the perfect round shape while baking.
16) Bake the Cookies
Place the tray in the preheated oven and bake for about 12 to 14 minutes. Keep an eye on them — the edges should look firm while the center may still appear soft and underbaked. That’s okay, as they will set further while cooling.
17) Cool Before Handling
Remove the tray from the oven and allow the cookies to cool on the baking sheet itself for at least 5 minutes. This resting time helps them firm up without breaking apart.
18) Transfer to Cooling Rack
Using a flat spatula, carefully lift each cookie from the baking tray and transfer it onto a wire cooling rack. This promotes even air circulation around each cookie, ensuring they cool uniformly and retain their soft, chewy texture without becoming soggy. Let them cool completely before serving or storing — this helps the texture settle into a deliciously chewy and slightly crisp bite.
Expert Tips For Eggless Chocolate Cookies
- Softened Butter at Room Temperature: Always opt for naturally softened butter at room temperature instead of melting it. Microwaving often leads to uneven softening or partial melting, which can make the dough oily. Softened butter should be smooth, slightly firm when pressed, and easily blend with sugar to create a creamy mixture. For optimal texture, let the butter sit out for about an hour before starting your recipe.
- Why Chilling the Dough Matters: Chilling the cookie dough for at least 30 minutes is a crucial step. It helps solidify the butter, which results in Chocolate Cookies that hold their shape better during baking. This resting time prevents them from spreading too much in the oven and helps develop a deeper flavor. If the dough still feels soft after chilling, let it rest in the fridge a bit longer until it’s firm to the touch.
- Planning for Larger Batches: Want to bake a bigger batch? This eggless Chocolate Cookies recipe scales up effortlessly. Whether you’re doubling or even tripling the ingredients, the method and timing stay the same. Just remember to chill the larger batch of dough thoroughly and bake in multiple trays if needed. It’s perfect for parties, holiday gifts, or filling up your cookie jar for the week.
How to check when eggless chocolate cookies are done?
- Since these cookies are dark in color, visual cues can be tricky when judging doneness. Instead of relying on appearance, gently tap the outer edge of a cookie—if it feels set and slightly firm, they’re ready to come out of the oven. Handle with care, as the cookies and tray will be extremely hot.
- Don’t worry if the centers still appear soft or slightly underbaked. This is intentional. As the cookies rest on the hot tray, residual heat helps them finish baking and set properly. This method helps maintain a chewy texture and prevents overbaking.
- Let the cookies sit on the tray for 5 minutes, then carefully transfer them to a wire rack to cool fully. This not only firms them up but also helps them hold their shape better once fully cooled.