Eggless Double Chocolate Cookies

If you are craving something deeply chocolatey, these eggless double chocolate cookies are just what you need. They are rich, fudgy, and packed with melted chocolate chips in every bite.

The best part is that this recipe is completely egg free. It is ideal for anyone who avoids eggs due to allergies or simply prefers baking without them.

You do not need any hard to find egg replacers either. A little bit of milk and melted butter keeps the dough soft and chewy.

Everything comes together in one bowl, which means cleanup is fast and easy.

Just remember to let the dough chill for a bit before baking so your cookies bake up nice and thick.

Why You’ll Love It

Fudgy Brownie Texture – The cornstarch keeps these cookies extra soft, chewy, and tender right in the center.

Double the Chocolate – Rich cocoa powder and warm melted chocolate chips give you pure chocolate goodness in every bite.

Secret Flavor Booster – A dash of espresso powder enhances the deep cocoa flavor without making the cookies taste like coffee.

No Stand Mixer Needed – You only need a bowl and a whisk to pull this quick dough together easily.

Ingredient List

• 1/2 cup Unsalted Butter, Melted
• 2/3 cup Brown Sugar, Packed
• 1/4 cup Granulated Sugar
• 1/4 cup Milk
• 2 tsp Vanilla Extract
• 1 1/4 cups All-Purpose Flour
• 1/3 cup Unsweetened Cocoa Powder
• 1 tsp Cornstarch
• 1/2 tsp Baking Soda
• 1/2 tsp Instant Espresso Powder
• 1/2 tsp Salt
• 1 1/4 cups Semi-Sweet Chocolate Chips, Divided
• 1/2 tsp Flaky Sea Salt, Optional

Directions

Step 1

In a large bowl, whisk the slightly cooled melted butter, brown sugar and granulated sugar for about 1 minute, until smooth and glossy. Whisk in the milk and vanilla until fully combined.

Step 2

In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, espresso powder and salt. Break up any cocoa lumps so they don’t end up in the cookies.

Step 3

Add the dry ingredients to the wet mixture and stir with a spatula until no dry streaks remain. The dough will be thick and fudgy.

Fold in 1 cup of the chocolate chips.

Step 4

Cover the bowl and chill the dough for 30 minutes. This firms up the melted butter so the cookies bake up thick instead of spreading flat.

Near the end of chilling, preheat the oven to 350°F and line two baking sheets with parchment paper.

Step 5

Scoop the dough into 2 tbsp balls and place them 2 inches apart on the prepared sheets. Press the remaining 1/4 cup chocolate chips onto the tops.

Step 6

Bake for 10-11 minutes, until the edges are set and the centers still look soft and slightly underbaked. Sprinkle with flaky sea salt right away, if using.

Step 7

Let the cookies cool on the baking sheet for 10 minutes so the centers finish setting, then transfer to a wire rack. Makes about 16 cookies.

Tips

Let the Melted Butter Cool Down

From my experience, you should never mix hot butter straight into the sugars. Let it sit on the counter for about five minutes until it is just warm to the touch.

If the butter is too hot, it will melt the sugars completely and make your dough greasy. This causes your cookies to spread out too thin instead of baking up thick and soft.

Bring the Milk to Room Temperature

I recommend taking your milk out of the fridge a few minutes before you start mixing.

Because this eggless recipe uses melted butter, cold milk will quickly chill the butter and turn it into hard little specks.

Keeping the milk at room temperature helps all the wet ingredients blend together into a smooth, glossy mixture.

Sift the Cocoa Powder First

Cocoa powder naturally forms small, stubborn lumps that do not break apart easily with a spatula.

I have found that running the cocoa powder through a small strainer makes a huge difference in the final texture.

This quick step stops dry, bitter pockets of cocoa from hiding inside your finished cookies.

Try These Next

• Eggless Bakery Chocolate Chip Cookies
• Eggless Chocolate Crinkle Cookies
• Eggless Double Chocolate Muffins

Questions You Might Have

Will the espresso powder make these cookies taste like coffee?

No, the small amount of espresso powder simply deepens the rich chocolate flavor without leaving any coffee taste behind.

If you do not have any on hand, you can safely leave it out without changing the texture of the dough.