These eggless chocolate cookies are seriously the best ever! They are rich and fudgy, loaded with chocolate and ready in less than 30 minutes.
Want to bake some cookies but ran out of eggs? These eggless chocolate cookies are for you! Whether you ran out of eggs or you’re avoiding eggs, this is the perfect recipe.
Another reason you might want to make cookies without eggs is if you enjoy snacking on the cookie dough before it’s baked! Yum! And there’s nothing to worry about with this cookie dough.
Not to mention the fact that these cookies are so rich and fudgy, they’re like a brownie in cookie form. You will fall in love with them. This recipe is adapted from our double chocolate cookies.
If you love eggless baking then also check out our eggless chocolate chip cookies and our eggless peanut butter cookies.
What You Need To Make These Cookies:
Ingredient Notes
- Sugar – we used a combination of white granulated sugar and light brown sugar in these cookies.
- Chocolate chunks and chocolate chips – we used milk chocolate chunks in the cookie dough and semi sweet chocolate chips for pressing right into the tops of the cookies when they came out of the oven. You can use all chocolate chunks or all chocolate chips instead of a mix of the two. You can buy chocolate chunks or simply chop up a chocolate bar.
- Butter – can be either lightly salted or unsalted, we haven’t found it to make much difference.
How To Make Eggless Chocolate Cookies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add the butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add milk and vanilla extract and mix in.
- In a separate bowl add flour, cocoa powder, baking soda and salt and whisk together.
- Add dry ingredients to wet and mix by hand (don’t use your stand mixer for this part) into a thick cookie dough.
- Add chocolate chunks and mix in.
- Roll the dough into balls and place evenly onto a parchment lined baking tray. Aim to get 20 cookies.
- Bake for 12 minutes at 350°F. As soon as they come out the oven, press chocolate chips directly into the tops of the cookies while they’re still warm and soft from the oven. Leave the cookies to cool directly on the baking tray.
Recipe Tips
Softened butter: The butter should ideally be softened first before being creamed with the sugar. However, if you’re in a rush, then just cut the butter into cubes and beat it in the stand mixer for a few minutes to soften before you add in the sugars and cream them together.
Measure the flour correctly. If you have a food scale then the most accurate thing would be to weigh your flour. If you don’t have a food scale then use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup.
The cookies will usually spread on their own. If they haven’t spread enough at the 12 minute mark, then take them out the oven and press down on them gently with a fork to flatten while they are still warm and soft from the oven. Then press the chocolate chips directly into the tops of the warm cookies.
Baking time: The baking time is 12 minutes for a soft fudgy cookie. You can bake them up to 15 minutes if you want them to be crunchier. Just keep an eye on them as they bake to make sure they don’t burn.
Recipe FAQ
If you want to make the cookie dough ahead of time then you can. Store it in the fridge (covered) for up to 4 days. Let it come to room temperature before rolling into balls and baking.
Keep your cookies stored in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge.
Baked cookies are freezer friendly for up to 3 months. Let them cool completely before freezing. You can also freeze the unbaked cookie dough. Roll into balls and place onto your parchment lined baking tray and then freeze. Bake directly from frozen and allow a few extra minutes baking time.
More Eggless Desserts
- Eggless Carrot Cake
- Eggless Red Velvet Cake
- Eggless Chocolate Cupcakes
- Eggless Brownies
- Eggless Lemon Cake
- Oatmeal Chocolate Chip Cookies
Did you make this recipe? Be sure to leave a comment and rating below.
Eggless Chocolate Cookies
Ingredients
- 1/2 cup Butter Softened*
- 1/2 cup White Granulated Sugar
- 1/2 cup Light Brown Sugar
- 3 Tbsp Milk
- 1 tsp Vanilla Extract
- 1 cup All Purpose Flour Measured Correctly*
- 2/3 cup Cocoa Powder Unsweetened
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Chocolate Chunks
- 1/2 cup Chocolate Chips Optional, to place into the tops of the cookies when they come out of the oven.
Instructions
- Preheat the oven to 350°F (180°C). Line a baking tray with parchment paper. Set aside.
- Add the butter, white granulated sugar and light brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add milk and vanilla extract and mix in.
- In a separate bowl add flour, cocoa powder, baking soda and salt and whisk together.
- Add dry ingredients to wet and mix by hand (don't use your stand mixer for this part) into a thick cookie dough.
- Add chocolate chunks and mix in.
- Roll the dough into balls and place evenly onto the parchment lined baking tray. Aim to get 20 cookies.
- Bake for 12 minutes at 350°F.
- As soon as they come out the oven, press chocolate chips directly into the tops of the cookies while they're still warm and soft from the oven. Leave the cookies to cool directly on the baking tray.
Notes
- Softened butter: The butter should ideally be softened first before being creamed with the sugar. However, if you’re in a rush, then just cut the butter into cubes and beat it in the stand mixer for a few minutes to soften before you add in the sugars and cream them together.
- Measure the flour correctly using the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively weigh it on a food scale. Click ‘metric’ below the list of ingredients to get the correct weight in grams.
- Chocolate chunks and chocolate chips. You can buy chocolate chunks or just chop up a chocolate bar. We used milk chocolate chunks in the cookie dough and semi-sweet chocolate chips on top. You can use all chocolate chunks or all chocolate chips instead of using both, and you can use milk chocolate or semi sweet or dark or whatever you have on hand.
- The cookies will usually spread on their own. If they haven’t spread enough at the 12 minute mark, then take them out the oven and press down on them gently with a fork to flatten while they are still warm and soft from the oven. Then add the chocolate chips directly into the tops of the warm cookies.
- Baking time: The baking time is 12 minutes for a soft fudgy cookie. You can bake them up to 15 minutes if you want them to be crunchier. Just keep an eye on them as they bake to make sure they don’t burn.
- Make ahead: If you want to make the cookie dough ahead of time then you can. Store it in the fridge (covered) for up to 4 days. Let it come to room temperature before rolling into balls and baking.
- Storing: Keep your cookies stored in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge.
- Freezing: Baked cookies are freezer friendly for up to 3 months. Let them cool completely before freezing. You can also freeze the unbaked cookie dough. Roll into balls and place onto your parchment lined baking tray and then freeze. Bake directly from frozen and allow a few extra minutes baking time.
These. are. delicious. Best chocolate cookie I’ve had in a long time! I just put the chocolate chips in them, not on top and they are perfect. Make ’em : )
That’s awesome! So happy to hear that! Thanks so much for sharing.