Indulge in these deliciously rich and decadent double chocolate chip cookies. These cookies are made without eggs so they're perfect for anyone with dietary restrictions too! These cookies are packed with gooey chocolate chips and lots of cocoa powder.
Treat yourself to an eggless chocolate cookie that will satisfy your sweet tooth and leave you craving more.
Dark chocolate is my favorite after-dinner treat and these double chocolate cookies always satisfy my sweet tooth and chocolate craving. These cookies are soft and chewy in the center with slightly crispy edges. They are so delicious and you're going to come back to this recipe time and time again. I bet you didn't know eggless cookies could taste so good!
Featured 5-star reviews:
Want to know what other people thought of this recipe? Check out these 5-star reviews left by our readers:
- "We made a big batch of these double chocolate chip cookies and it is going fast! Everyone wanted seconds!! Love that this recipe does not have eggs." - Nancy
- "I already love your eggless chocolate chip cookies and I couldn’t wait to make the double chocolate version. I used semisweet chips and sprinkled a little sea salt on top of some when they were fresh out of the oven. So rich and fudgy and chocolatey. This recipe is another keeper!!" - Greta
- "This is a great eggless recipe! You don’t even notice it has no eggs in it. Just a yummy double chocolate cookie. These sure go great fresh out of the oven with a scoop of vanilla ice cream!" - Evan
If you are looking for more egg-free recipes, you have got to try my traditional eggless chocolate chip cookies. This is one of the most popular recipes on Baked Abundance and for good reason!
Or switch things up with these egg free snickerdoodles! The eggless snickerdoodle cookie dough balls get rolled in cinnamon sugar before baking. What's not to love?!
Want to make chocolate cookies with eggs next time? These classic double chocolate chip cookies will be your best friend!
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Why You’ll Love These Double Chocolate Chip Cookies Without Eggs
- These decadent and chewy cookies are full of rich chocolatey flavor.
- This recipe is made with pantry staples you should already have on hand.
- They have crispy edges with a super soft center.
- This recipe is allergen-friendly for people who do not eat eggs!
- Easy to freeze cookie dough balls for future baking.
If you are a chocolate lover, you have to try these double chocolate chip cookies with no eggs. You're going to love them!
Ingredients
- Salted butter
- Granulated sugar
- Brown sugar
- Water
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Kosher salt
- Chocolate chips
Tips & Tricks
- Before baking: For a professional-looking cookie, top each cookie dough ball with extra chocolate chips. This ensures you will have some chocolate chips on the tops of your cookies that are easy to see. They look so much prettier this way!
- After baking: For extra flat and chewy cookies, try the "pan-banging technique". This is when you drop the baking sheet onto a soft potholder a few times immediately after removing the cookies from the oven. I recommend giving the baking sheet a few good taps onto the potholder and not actually dropping the baking sheet as I've seen a few other techniques mention. This way your cookies don't go sliding all over the place!
- After baking: For perfectly round cookies, use a butter knife to gently tap the edges of the cookie to create a perfect circle while they are still warm. I do this once I take them out of the oven. Say goodbye to any of those wonky edges!
Frequently Asked Questions:
I recommend using unsweetened cocoa powder in this cookie recipe. Other options include cacao powder, dutch processed cocoa and black cocoa powder. I have not tested this recipe with other cocoa powders. Any of these should work!
You can use any chocolate chips in this recipe. I personally love dark chocolate or bittersweet chocolate. But semi-sweet, milk or even white chocolate chips will work!
To make this recipe vegan, you'll need to swap the butter for vegan butter or coconut oil. I have not tested this myself yet, but I have had a few people tell me they tried both of these alternatives and it worked great!
To make this recipe gluten-free, I recommend using a 1:1 baking flour that is most similar to traditional all-purpose flour. I have not tested this myself yet, but I hope to soon!
Other Recipes You'll Enjoy:
If you make these double chocolate chip cookies, be sure to tag #bakedabundance on Instagram. We’d also love it if you would leave a comment below and rate the recipe. We appreciate you!
PrintRecipe
Eggless Chocolate Cookies
These double chocolate chip cookies are packed with gooey chocolate chips and lots of cocoa powder. These cookies are made without eggs so they're perfect for anyone with dietary restrictions too! Any chocolate lover is going to love this recipe.
- Prep Time: 10
- Cook Time: 12
- Total Time: 22
- Yield: 12 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
Ingredients
- ½ cup salted butter, softened
- ¼ cup white sugar
- ¾ cup brown sugar, lightly packed
- ¼ cup water, room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour, spooned and leveled
- ½ cup cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (180°C).
- In a large mixing bowl, cream the softened butter with the white sugar and brown sugar until smooth and fluffy.
- Add the room temperature water and vanilla extract, and beat until well combined. The mixture may separate and look curdled. Keep mixing until the water is well incorporated and trust the process.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and kosher salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, leaving about 2-3 inches of space between each cookie. I bake 6 cookies on an extra large baking sheet or 4-5 cookies on a standard baking sheet.
- Bake for 12 minutes, or until the edges are set and the center is slightly soft.
- Once you remove the cookies from the oven, you can try the “pan banging” technique to flatten the cookies and create crinkly edges. Be sure to have a thick tea towel or soft pot holder on your counter so you tap the baking sheet onto a soft surface. Two or three taps should do the trick!
- Allow the cookies to cool on the baking sheet for at least 5 minutes before enjoying them.
Notes
How to make these cookies less chocolatey: If you don't want as strong of a chocolate flavor, you can use the following flour and cocoa powder ratio, 1 ¼ cup + 2 tablespoons flour and ¼ cup + 2 tablespoons cocoa powder.
Brittany
These are absolutely delicious. I omit the chocolate chips and they're the perfect amount of chocolate for us. I also use milk instead of water. So good. 😋😋