Sink your teeth into these Eggless Chocolate Cookies—an irresistible treat that proves you never need eggs for a rich, chewy, and deeply chocolatey cookie! Whether you’re baking for those with egg allergies, ran out of eggs, or simply craving a foolproof chocolate cookie fix, this recipe delivers melt-in-your-mouth results every time. You’ll love how these cookies hit that sweet spot between soft and fudgy, with a crisp edge and gooey chocolate chips in every bite.
Ingredients You’ll Need
Ingredients You’ll Need
Eggless Chocolate Cookies rely on simple kitchen staples, each playing a special role in building incredible texture and flavor. The combination of good-quality cocoa powder, butter, a mix of sugars, and chocolate chips brings that classic chocolate cookie experience to life—no eggs required!
- Unsalted Butter (1/2 cup, softened): Adds moistness and rich flavor, ensuring these cookies stay tender and indulgent.
- Granulated Sugar (1/2 cup): Delivers sweetness and helps the cookies achieve a classic snap around the edges.
- Brown Sugar (1/4 cup, packed): For deep molasses flavor and chewy centers—don’t skip it!
- Milk (1/4 cup): Acts as the liquid binder, keeping the dough soft and replacing the moisture eggs would provide.
- Vanilla Extract (1 teaspoon): Brings warm, fragrant undertones that brighten up the chocolatey goodness.
- All-Purpose Flour (1 cup): Provides structure without making the cookies too cakey or dense.
- Unsweetened Cocoa Powder (1/3 cup): Be sure to use a high-quality cocoa for that intense chocolate punch.
- Baking Soda (1/2 teaspoon): Gives your cookies the perfect lift, creating that irresistible chewy texture.
- Salt (1/4 teaspoon): Enhances all the flavors and keeps the cookies from tasting flat.
- Chocolate Chips (1/2 cup): For those dreamy pockets of melty chocolate in every bite—feel free to use your favorite variety!
How to Make Eggless Chocolate Cookies
Step 1: Prep and Preheat
Get your oven ready by preheating it to 350°F (175°C). Line a large baking sheet with parchment paper—this keeps your Eggless Chocolate Cookies from sticking and makes cleanup a breeze!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together. Beat until the mixture is light and fluffy; this step is crucial for cookies that are perfectly soft on the inside.
Step 3: Add the Wet Ingredients
Pour in the milk and vanilla extract. Mix until completely smooth, ensuring the flavors meld and the batter becomes glossy. This step takes the place of the eggs, creating the ideal consistency for our dough.
Step 4: Whisk Together the Dry Ingredients
In a separate bowl, whisk the flour, unsweetened cocoa powder, baking soda, and salt. Mixing these first ensures even distribution, so your cookies rise well and taste harmonious in every bite.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently. You’ll notice the dough turning thick and chocolatey—stop mixing when it just comes together to keep your cookies tender.
Step 6: Fold in the Chocolate Chips
Gently fold the chocolate chips into the dough. This is where the magic happens! Every cookie gets loaded with melty chocolate bits for extra indulgence.
Step 7: Scoop and Bake
Using a tablespoon or cookie scoop, portion the dough onto your prepared baking sheet, leaving about 2 inches between each for spreading. Bake in your preheated oven for 10–12 minutes, until the edges are set but the centers look slightly soft.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes—they’ll finish setting up and be easier to transfer. Move them to a wire rack and cool completely. Now, all that’s left is to devour your homemade Eggless Chocolate Cookies!
How to Serve Eggless Chocolate Cookies
Garnishes
A simple dusting of powdered sugar, a sprinkle of flaky sea salt, or a handful of chopped nuts can take your Eggless Chocolate Cookies to the next level. For extra decadence, try drizzling them with melted chocolate or sandwiching two cookies with a scoop of your favorite ice cream.
Side Dishes
Nothing pairs better with these cookies than a cold glass of milk—dairy or plant-based. They’re also lovely alongside coffee, hot cocoa, or even a light fruit salad if you want a fresher contrast.
Creative Ways to Present
Stack the cookies and tie them with a ribbon for a charming gift, or layer them in a mason jar for pretty storage. For parties, create a “cookie board” with different varieties and fresh berries. You can even crumble Eggless Chocolate Cookies over parfaits or yogurt for crunch!
Make Ahead and Storage
Storing Leftovers
Keep any extra Eggless Chocolate Cookies in an airtight container at room temperature. They’ll stay soft and lovely for up to 4 days, making them perfect for lunchbox treats or on-the-go snacks.
Freezing
These cookies freeze beautifully! Cool them completely, then pop them in a freezer-safe bag or container. They’ll keep for up to 3 months—just let them thaw at room temperature when you’re ready for a chocolatey pick-me-up.
Reheating
To get that fresh-out-of-the-oven warmth, simply microwave a cookie for 8–10 seconds. This brings the chocolate chips back to melty perfection and makes each bite taste just as dreamy as the day you baked them.
FAQs
Can I make Eggless Chocolate Cookies vegan?
Absolutely! Swap the butter for your favorite dairy-free alternative and use plant-based milk. Just double-check that your chocolate chips are vegan-friendly, and you’re all set to enjoy plant-based, egg-free cookies.
Why aren’t my cookies as soft as I’d like?
Overbaking is the usual culprit when cookies turn out firmer than expected. Pull them from the oven when the edges are set but the centers look slightly underdone; they’ll continue to set as they cool, keeping the texture just right.
Can I add nuts or dried fruit to the dough?
Go for it! Walnuts, pecans, or even dried cherries make delightful additions. Fold them in with the chocolate chips, but stick to about half a cup total so the cookies don’t get too crowded.
How do I get my Eggless Chocolate Cookies to be extra chewy?
Chill the dough in the fridge for 20–30 minutes before baking. This lets the flour hydrate fully and helps concentrate the flavors, yielding an irresistibly chewy cookie.
Is it possible to double this recipe?
Yes, you can easily double (or halve) the recipe with great results! Just keep an eye on your baking times and consider baking in batches so the cookies have enough space on the baking sheet.
Final Thoughts
If you’re craving a homemade cookie that’s rich, comforting, and totally fuss-free, these Eggless Chocolate Cookies will quickly become your go-to recipe. Give them a try—I know you’ll fall in love with every gooey, chocolatey bite!
Print
Eggless Chocolate Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in decadent Eggless Chocolate Cookies that are rich, chewy, and loaded with chocolate chips. These cookies are perfect for those with egg allergies or anyone looking for a delicious egg-free treat.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup milk
- 1 teaspoon vanilla extract
Additions:
- 1/2 cup chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Mix in the milk and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Fold in the chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 10–12 minutes until edges are set.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chewiness, refrigerate the dough for 20–30 minutes before baking.
- You can use dairy-free butter and plant-based milk to make these cookies vegan.
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