Eggless Chocolate Cookies

Perfect for chocolate lovers, these eggless chocolate cookies are soft, chewy and delightfully fudgy. They’re full of chocolate flavor and loaded with white chocolate chips. You won’t believe that these double chocolate cookies are made without eggs.

A stack of eggless chocolate cookies with top cookie has a bite taken.

❤️ About This Recipe

  • Egg-Free Cookies: Trust me! You can make classic double chocolate cookies without eggs and you won’t even notice the difference. It’s great for holidays or any time you need a treat.
  • Taste: These eggless double chocolate cookies have an extra dose of chocolate. You’ll get full-on chocolate flavor with melty white chocolate chips in every bite.
  • Texture: These are soft baked thick and chunky cookies. They have rich, fudge-like chewy centers with a slightly crisp edges. 
  • Make a double/triple batch and freeze the cookie dough. Bake fresh as you crave.

🧾 Ingredient Notes

Eggless chocolate cookies ingredients in bowls with labels.
  • Unsalted Butter: Use softened, room-temperature butter. I always prefer to use unsalted butter in my baking. Just because I like the flavor of it better and I want to control the salt in my recipe. But you can use salted butter if you don’t have one
  • Sugar: Here light brown sugar is used along with a small quantity of regular white sugar. Brown sugar has more moisture than white sugar. So it gives moist cookies. When you measure light brown sugar, make sure to pack it lightly.
  • Cocoa powder: I have used regular unsweetened cocoa powder that is widely available in grocery stores.
  • Chocolate Chips: I have used white chocolate chips in these eggless chocolate cookies recipe. However, you could always add either semi-sweet chocolate chips, dark, milk or peanut butter chips!

👩‍🍳 How To Make Eggless Chocolate Cookies? 

1) In a bowl, take dry ingredients (all purpose flour, cocoa powder, baking powder and salt).

2) Whisk until everything is mixed and keep it aside.

Collage of 2 images showing dry ingredients in a bowl and whisking the mixture.

3) In another large bowl, take softened butter, white sugar and brown sugar.

4) Start beating using a hand mixer (or use a stand mixer with a paddle attachment). Beat it until smooth.

5) Add milk and vanilla.

6) Again beat until combined. 

7) Using a spatula scrape the sides and the bottom of the bowl.

Collage of 5 images showing beating butter, sugar, adding milk, vanilla and mixing.

8) Add dry flour mixture.

9) Mix using a spatula until everything comes together like soft dough.

10) Add white chocolate chips.

11) Fold them into the cookie dough.

12) Cover the bowl using plastic wrap and chill the dough for 30 minutes in the refrigerator. (check the dough it should look firm. if it is still soft then put it back into the refrigerator and chill for more time as needed.)

Collage of 5 images showing adding dry mixture, making cookie dough and folding white chocolate chips.
  • Preheat the oven to 350°F (180°C) for at least 10 minutes.
  • Line two baking sheets with parchment paper. Or prep 1 baking sheet only if you’re baking each batch separately.

13) Now scoop 1 ½ tablespoons size of the portion and place it on a prepared cookie tray. Place them a few inches apart so cookies have some room to expand.

14) Slightly flatten the cookie balls using your fingers or with the bottom of the glass.

15) Bake in preheated oven for 12-14 minutes. The center looks soft but the edges have firmed up. Don’t worry cookies continue to cook as they cool.

16) Let the cookies cool down in the pan itself for 5 minutes and let the cookies firm up. Then transfer the cookies to a cooling rack using a spatula.

Collage of 4 images showing scooping cookie dough, arranged on the tray and baked cookies on a rack.

💭 Expert Tips For Eggless Chocolate Cookies

  • Room temperature butter: Make sure to use softened butter (not melted). Please do not use the microwave to soften the butter. It makes melty, greasy butter. Softened butter is easy to beat with sugar. So remove the butter at least an hour before from the refrigerator.
  • Chilling the dough: Chilling the dough for 30 minutes to a few hours will help the cookies maintain their shape, and not overly spread when cooked.
  • Want to make more cookies? You can easily double or triple this eggless chocolate cookies recipe without any issues.

How to check when eggless chocolate cookies are done?

  • Because these cookies are dark in color, it is hard to tell by just looking at them. 
  • To check, give a light tap or touch on the edge of the cookie and it should feel firm and slightly set, meaning they are done. 
  • Be careful while touching as they’re super hot.
  • The Center will still look soft, but that’s ok and they will continue to cook as they cool.

🍪 Storage Instructions

  • At room temperature: These cookies stay fresh for 2-3 days in an airtight container.
  • In the refrigerator: The cookie dough stays good for up to 3 days. Make sure the plastic wrap touches the dough, so it doesn’t dry out.
  • In the freezer: Roll the cookies and arrange them on a tray. Cover with plastic wrap and freeze. Once frozen transfer them freezer-safe ziplock bag or container and store them in the freezer. It stays good for up to 3 months. Bake as directed, adding an extra minute to the baking time. No need to thaw.
Eggless chocolate cookies are on a cooling rack.

Did you try this eggless chocolate cookies recipe? I’d love to hear about it! Leave a review in the comment section below.

Eggless Chocolate Cookies

4.87 from 15 votes
Eggless chocolate cookies are on a cooling rack.
Perfect for chocolate lovers, these eggless chocolate cookies are soft, chewy and delightfully fudgy. They’re full of chocolate flavor and loaded with white chocolate chips. You won’t believe that these double chocolate cookies are made without eggs.
Kanan
Prep Time 16 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour
Serving Size 18 cookies

US measuring cups are used (1 cup = 240 ml)

Ingredients

  • 1 cup All purpose flour (Maida)
  • ¼ cup Unsweetened cocoa powder
  • ½ teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1 stick or ½ cup Unsalted butter, softened at room temperature
  • ½ cup Light brown sugar, lightly packed
  • ¼ cup White sugar
  • 2 tablespoons Milk
  • 1 teaspoon Pure vanilla extract
  • 1 cup White chocolate chips

Instructions

  • In a bowl, take dry ingredients (all purpose flour, cocoa powder, baking powder and salt). Whisk until everything is mixed and keep it aside.
  • In another large bowl, take softened butter, white sugar and brown sugar. Start beating using a hand mixer (or use a stand mixer with a paddle attachment). Beat it until smooth.
  • Add milk and vanilla. Again beat until combined. Using a spatula scrape the sides and the bottom of the bowl.
  • Add dry flour mixture. Mix using a spatula until everything comes together like soft dough.
  • Add white chocolate chips. Fold them into the cookie dough.
  • Cover the bowl using plastic wrap and chill the dough for 30 minutes in the refrigerator. (check the dough, it should look firm if it is still soft then put it back into the refrigerator and chill for more time as needed.)
  • Preheat the oven to 350°F (180°C) for at least 10 minutes.
  • Line two baking sheets with parchment paper. Or prep 1 baking sheet only if you’re baking each batch separately.
  • Now scoop 1 ½ tablespoons size of the portion and place it on a prepared cookie tray. Place them a few inches apart so cookies have some room to expand. Slightly flatten the cookie balls using your fingers or with the bottom of the glass.
  • Bake in preheated oven for 12-14 minutes.
  • How to check when eggless chocolate cookies are done? Because these cookies are dark in color, it is hard to tell by just looking at them.
    To check, give a light tap or touch on the edge of the cookie and it should feel firm and slightly set, meaning they are done.
    Be careful while touching as they’re super hot.
    The Center will still look soft, that’s ok and they will continue to cook as they cool.
  • Let the cookies cool down in the pan itself for 5 minutes and let the cookies firm up. Then transfer the cookies to a cooling rack using a spatula.

Notes

  • Room temperature butter: Make sure to use softened butter (not melted). Please do not use the microwave to soften the butter. It makes melty, greasy butter. Softened butter is easy to beat with sugar. So remove the butter at least an hour before from the refrigerator.
  • Chilling the dough: Chilling the dough for 30 minutes to a few hours will help the cookies maintain their shape, and not overly spread when cooked.
  • Want to make more cookies? You can easily double or triple this eggless chocolate cookies recipe without any issues.

Nutrition

Serving: 2cookies | Calories: 163kcal (8%) | Carbohydrates: 21g (7%) | Protein: 2g (4%) | Fat: 9g (14%) | Saturated Fat: 5g (25%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg (5%) | Sodium: 57mg (2%) | Potassium: 67mg (2%) | Fiber: 1g (4%) | Sugar: 15g (17%) | Vitamin A: 163IU (3%) | Vitamin C: 0.1mg | Calcium: 38mg (4%) | Iron: 1mg (6%)

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52 Comments

  1. Hi,
    Can we use mini m&ms instead of chocolate chips?
    My kid likes colorful desserts!