Eggless double chocolate cookies recipe – Rich, buttery tasting cookies with subtle cocoa flavor and sweetness from chocolate chips in each and every bite. In short, the heaven in the mouth.
I have used white chocolate chips because it gives nice color contrast. Also I like the sweet flavor with dark cocoa flavor.
But you can use semi sweet chocolate chips, milk chocolate chips, dark chocolate or butterscotch chips.
I usually make chocolate chips cookies because it is my favorite, also many readers favorite too. They have also made it and enjoyed it.
Now shared double chocolate cookies. You know that anything with chocolate, I am always in.
These cookies had soft texture. But if you like crispy cookies then bake it few minutes longer than mentioned time.
Because of its soft texture, these cookies are best to make ice cream sandwiches. Sandwich some soft ice-cream between two cookies and freeze them till it sets and then enjoy.
Check out more eggless cookies recipes
Oatmeal raisin cookies // White chocolate macadamia nuts cookies // Snickerdoodles // Nutella cookies
How to make eggless chocolate cookies recipe (Step by Step Photos):
1) Pre-heat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
2) Line a baking sheet with parchment paper or butter paper or lightly butter it or spray it with nonstick spray.
3) Take all purpose flour, baking powder and salt in a bowl. Sift the cocoa powder.
4) Mix it well till incorporated and keep it aside.
5) In another bowl take soften butter, brown sugar and regular sugar.
6) Beat it using wire whisk or hand mixer or stand mixer till it becomes creamy and smooth.
7) Add thick yogurt and vanilla extract. In stead of yogurt, you can add milk.
8) Beat it well.
9) Add dry ingredients.
10) Mix it with spatula.
11) Add white chocolate chips.
12) Fold them in. if dough is too soft and sticky then keep in refrigerator for 15-20 minutes otherwise just go ahead with next step.
13) Drop cookies using scoop or two spoons about 1 1/2 tablespoons of size. Arrange them few inches apart. If it is too uneven then lightly dip finger in the water and shape them into some kind of round.
14) Bake into preheated oven for about 12-14 minutes. It will soft to touch but it will look set around the edges. Let it cool in the sheet for 10 minutes.
15) Then remove it to the cooling rack and let it cool.
16) One cooled completely store them in air tight container or just start eating it like me.
Serving suggestion: Enjoy it with a glass of milk. Or munch on as such anytime of the day.
Eggless double chocolate cookies recipe
Ingredients (1 cup = 240 ml)
- ½ cup All purpose flour (Maida)
- 2 tablespoons Unsweetened cocoa powder
- ¼ teaspoon Baking powder
- ⅛ teaspoon Salt
- ¼ cup Unsalted butter soften to room temperature, 4 oz or ½ stick or 57 grams
- ¼ cup Light brown sugar
- 2 tablespoons White granulated sugar
- 1 tablespoon Plain yogurt or Milk
- ½ teaspoon Pure vanilla extract
- ½ to ¾ cup Chocolate chips white or dark or milk chocolate chips
Instructions
- Pre-heat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
- Line a baking sheet with parchment paper or butter paper or lightly butter it or spray it with nonstick spray.
making eggless double chocolate cookies recipe:
- Take all purpose flour, baking powder and salt in a bowl. Sift the cocoa powder.
- Mix it well till incorporated and keep it aside.
- In another bowl take soften butter, brown sugar and regular sugar.
- Beat it using wire whisk or hand mixer or stand mixer till it becomes creamy and smooth.
- Add thick yogurt. Beat it well.
- Add dry ingredients. Mix it with spatula.
- Add white chocolate chips.
- Fold them in. if dough is too soft then keep in refrigerator for 10-15 minutes otherwise just go ahead with next step.
- Drop cookies using scoop or two spoons about 1 1/2 tablespoons size. Arrange them few inches apart. If it is too uneven then lightly dip finger in the water and shape them into some kind of round.
- Bake into preheated oven for about 12-14 minutes. It will soft to touch but it will look set around the edges.
- Let it cool in the sheet for 10 minutes.
- Then remove it to the cooling rack and let it cool.
- One cool completely store them in airtight container.
My first time ever baking cookies and they came out great!. I used a wire whisk because I didn’t have an electric mixer and forgot to chill them (they weren’t sticky)..
Came out amazing and started disappearing before it even fully cooled.. 😁
very glad to know that cookies came out good.
Thank you for the review.
I made some of these this morning. Used milk instead of yogurt
Delicious! Many thanks for the recipe 🙂
Glad to know that cookies came out good.
Can I substitute butter with ghee and brown sugar with normal white sugar?
You can use regular sugar instead of brown sugar.
But never tried with ghee. You can try and see.
I made the cookies over the weekend and they tasted fabulously decadent. Passed a few around and everyone loved them. Thank you so much for it!
Good to read that everyone enjoyed.
I tried them and they came out completely flat, literally like pancakes!! Instead I put them in a brownie tray and they came out perfectly and tasted amazing.
Not sure why it came out flat. I have never faced this issue
I haven’t made these cookies yet, but I made your regular eggless chocolate chip cookies, which I’ve made dozens upon dozens of times, they came out flat as a pancake a couple of times, it was when I left my butter out too in order to soften it and it became too warm. I’ve suspected that my oven is too warm as well but I haven’t verified this which could be part of it, however when I use butter just taken out of the fridge and whip it with an electric mixer cold, they come out perfect.
Yes if the cookie dough is not chilled then cookies will spread too much and becomes flat.
Can i substitute the yogurt?
try with same amount of milk. I have never tried it, but it should work
What do u mean by yoghurt? Like greek yoghurt? Or heavy cream?
plain yogurt. In India, known as dahi or curd.
You can use Greek yogurt too.
I didnt mean to give it a rating yet as i have yet to try the actual recipe…
No prob. I am not able to edit once rating is given.
Do give it a try and hope you like it
Did try it came out wonderfully chocolaty fudgy..if I want more cookies do I just double all measurements? ?
Yes double all the ingredients
Thanks for the excellent recipe. I made a double batch which turned out perfectly
Great to know that cookies came out good.
This looks so yum. can i use whole wheat. What changes will be required
no need to change anything. Just replace same amount of wheat flour (atta)
This receipe uses baking powder whereas d chocolate chip cookies uses baking soda. Can I use baking soda instead of baking powder in dis receipe too?
Baking soda and baking powder are two different things, You cannot substitute with each other.
Can I use salted butter instead?
Yes you can use salted butter. But skip the salt in the recipe/
Thanks for this recipe I added some chopped nuts and my husband loved it!
Great to know that cookies came out good and you all enjoyed it
Hi.. thanks a lot for uploading this recipe. I was wondering if I can send these cookies in a courier to a friend who lives in the other part of country. will they stay good in a ziplock pack for 2-3 days? can I add something else in the recipe so that they last longer?
Yes these cookies stays good for 3-4 days. You need to pack it properly in a box (instead ziplock bag) so they don’t break.
Superb Recipe! The cookies came out to be super good! I wanted to ask you something. Do you have recipe of eggless tiramisu? And wanted to ask you one more thing that how do I make cake pluffy and moist?
Nice to hear that cookies came out good. I have added your request in my to do list. The fluffy and moist cake is depend on which recipe you make. If you check my cake recipes section, you will all the recipes with fluffy, soft and moist texture. There is no any particular way that any cake becomes moist and fluffy.
i am out of brown sugar and neither have molasses . so can i use white powder sugar?
Use regular granulated white sugar.. NOT powdered or icing sugar.
i made this today and it was perfect. thanks for the recipe…
very happy to hear that cookies turned out perfect.
Hi kanan. It looks good and i can’t wait to bake it. Could i use whole wheat flour? And substitute butter with canola oil?
Yes you can use whole wheat flour. But I would not recommend oil as you can’t cream oil and sugar like butter and sugar
Thank you for your answer.
Hi!
Kanan didi…I made this today and it was awesome….Every one appreciated me …all because of u didi….love u loads take care b safe 🙂
Thank you Torsha. glad to know that everyone liked it.
I was interested as well in the calorie, protein, carbs, fat etc per serving. Is this possible?
I am sorry, but that is not possible to provide as I have no knowledge about counting calories and all.
looks so yum!