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eggless double chocolate cookies

EGGLESS DOUBLE CHOCOLATE COOKIES

Rich, fudgy, and packed with white chocolate, these Eggless Double Chocolate Cookies are a dream come true for chocolate lovers!
Made without eggs, this easy cookie recipe delivers soft, gooey centers and crisp edges every time.
Perfect for anyone with egg allergies or simply out of eggs, these no-egg cookies are incredibly simple to make and ready in under 30 minutes (plus chilling time that is optional if you don't live in a hot climate).
Using both cocoa powder and white chocolate chips for that irresistible double chocolate flavor, these eggless cookies are bakery-style and guaranteed to impress.
The dough is quick to prepare and freezer-friendly, making them ideal for make-ahead baking.
Whether you're looking for the perfect egg-free dessert or a crowd-pleasing chocolate cookie recipe, this one’s for you!
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 53 minutes
Course Dessert, Snack, Treat
Cuisine American, British
Servings 13 Cookies
Calories 200 kcal

Ingredients
  

  • 110 g (1/2 cup) unslated butter cubed in small pieces and left at room temperature (24°C) for about 20 minutes.
  • 110 g (1 cup) caster sugar
  • 50 g (1/4 cup) brown sugar
  • 1 tsp vanilla extract
  • 40 g (2+1/2 tbsp) milk lukewarm
  • 40 g (1/3 cup) unsweetened cocoa powder
  • 180 g (1+1/2 cup) all purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 80 g (1/2 cup) white chocolate chips
  • 40 g (1,4 oz) white chocolate chunks

Instructions
 

  • In a large size bowl, mix with a hand mixer butter, caster sugar, brown sugar and vanilla until creamy and well combined.
  • Add milk and mix until combined (don’t worry if it lumps a bit).
  • Sift in cornstarch, half of the flour, baking powder, baking soda, and incorporate with a spatula; then incorporate the remaining flour and salt until almost combined.
  • Add white chocolate chips and white chocolate chunks and gently incorporate without ovemixing the dough. You should get a NOT sticky dough.
  • Cover with plastic wrap and place in refrigerator for 30 minutes (if you live in a hot climate, do not skip this step).
  • Spoon the dough with a 5cm-2inch diameter ice cream scooper and place the cookie balls onto two lined baking sheet about 2 inch apart. You get 13 cookies.
  • Bake in preheated oven (fan on, upper+lower heat) at 180°C-350°F for 8 minutes: the center shoul be still soft.
    Do NOT overbake the cookies, they will keep on cooking on the baking sheet even when you remove it from the oven.
  • When still hot, add on top of the cookies some white chocolate chunks.
  • Slightly cool down the cookies onto the baking sheet, then cool down onto a wire rack. Do not touch it immediately because they are fragile when hot and you could break it.

Video

Notes

You can store at room temperature in a tin cookie box for up to 1 week.
You can store raw cookie balls in freezer for up to 3-4 months. In this case, bake them immediately righ out from the freezer but add about 2 minutes of extra baking time.