Very few things in life are as universally loved as a good chocolate cookie, and this eggless version ensures everyone can enjoy them. Whether you’re avoiding eggs due to allergies, dietary preferences, or just ran out, these cookies are here to save your day with their rich, chocolatey goodness.
Why This Recipe Works
- Uses common pantry staples, so no need for special shopping trips.
- The combination of cocoa powder and chocolate chips delivers a double chocolate punch.
- Perfectly chewy on the inside with a slight crisp on the outside, just like your favorite bakery cookie.
- Eggless doesn’t mean flavorless; these cookies are packed with taste.
- Easy to make, with no complicated steps or techniques required.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 tsp vanilla extract
- 1/4 cup milk (any kind)
- 1 cup chocolate chips
Equipment Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. This ensures your cookies won’t stick and makes cleanup a breeze.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This not only combines them but also aerates the flour, leading to lighter cookies.
Cream Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This step is crucial for creating the perfect cookie texture.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet, alternating with the milk, and mix until just combined. Stir in the chocolate chips last. Overmixing can lead to tough cookies, so stop as soon as everything is incorporated.
Bake to Perfection
Drop tablespoon-sized balls of dough onto the prepared baking sheets, leaving space for spreading. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Tips and Tricks
For cookies that are extra chewy, try using all brown sugar and reducing the granulated sugar by half. If you prefer a crisper cookie, bake them a minute or two longer. For a fun twist, add a pinch of espresso powder to enhance the chocolate flavor. Always use room temperature butter for easier mixing and more uniform cookies. And remember, the dough can be refrigerated for up to 3 days, so you can bake fresh cookies whenever the craving hits.
Recipe Variations
- Add nuts like walnuts or pecans for a crunchy texture.
- Swap chocolate chips for white chocolate or butterscotch chips for a different flavor profile.
- Mix in dried fruit such as cherries or raisins for a sweet and tangy twist.
- For a festive touch, sprinkle sea salt or colored sugar on top before baking.
- Make them gluten-free by substituting the all-purpose flour with your favorite gluten-free blend.
Frequently Asked Questions
Can I make these cookies vegan?
Absolutely! Just replace the butter with a plant-based alternative and use a non-dairy milk. Ensure your chocolate chips are vegan, and you’re good to go.
How do I store these cookies?
Store them in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies or the dough balls.
Can I use oil instead of butter?
Yes, but the texture will be different. Oil makes cookies more tender and cake-like, while butter gives them a richer flavor and crispier edges.
Summary
These eggless chocolate cookies are a simple, delicious treat that everyone can enjoy. With their rich chocolate flavor and perfect texture, they’re sure to become a favorite in your recipe collection.