Eggless Double Chocolate Cookies
These Eggless Double Chocolate Cookies are rich, fudgy, and packed with chocolate flavor. Soft in the center with lightly crisp edges, they come together quickly with simple pantry ingredients and no eggs required. Perfect for an easy homemade dessert or late-night chocolate craving.
Equipment
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and measuring spoons
- Rubber spatula or wooden spoon
- Whisk
- Parchment paper
- Large baking sheet
- Cookie scoop or spoon
- Cooling rack
- Optional but Helpful:
- Digital kitchen scale for accurate cookie baking
- Silicone baking mat for even baking
- Offset spatula for transferring soft cookies
Ingredients
- ¼ cup butter unsalted and softened
- 3½ tablespoons brown sugar
- 3½ tablespoons granulated sugar
- ½ cup all-purpose flour
- 2¾ tablespoons cocoa powder unsweetened
- ½ teaspoon baking soda
- 1 tablespoon milk
- ⅓ cup chocolate chips
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- In a separate bowl, whisk together the flour, cocoa powder, and baking soda.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Do not overmix.
- Fold in the chocolate chips.
- Scoop portions of dough onto the prepared baking sheet. Lightly roll each portion into a loose ball. Do not compress the dough too tightly, as these are meant to bake like soft drop cookies.
- Bake for:12 minutes for smaller cookies23 minutes for large bakery-style cookies
- Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack.
- Serve warm or store in an airtight container once fully cooled.
For the best soft and chewy double chocolate cookies, slightly underbake them and let them finish setting on the hot baking sheet for a few minutes — this keeps the centers rich, fudgy, and bakery-style instead of dry.
Notes
- The cookies will continue to set as they cool, so avoid overbaking.
- For extra gooey cookies, add a few additional chocolate chips on top before baking.
- A drizzle of melted chocolate after baking makes these cookies feel bakery-style and extra indulgent.
- These cookies pair perfectly with a cold glass of milk or hot coffee.
Nutrition
Calories: 216kcalCarbohydrates: 30gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 156mgPotassium: 90mgFiber: 1gSugar: 20gVitamin A: 240IUCalcium: 23mgIron: 1mg
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