Eggless Chocolate Cookies
Indulge in the rich, fudgy goodness of these Eggless Chocolate Cookies, a perfect treat for chocolate lovers who want a soft, chewy delight without eggs. Made with pantry staples like all-purpose flour, cocoa powder, and semi-sweet chocolate chips, these cookies are a breeze to whip up in just 25 minutes. The softened butter and a duo of granulated and brown sugar create a luxuriously soft texture, while a splash of milk ensures the dough stays moist and tender. Bursting with chocolatey flavor and studded with gooey chocolate chips, these eggless cookies are ideal for vegetarians or anyone looking for an egg-free dessert option. Whether served warm straight out of the oven or cooled alongside a glass of milk, these cookies are guaranteed to satisfy your sweet tooth. Perfect for baking beginners, chocolate enthusiasts, and anyone craving a quick, decadent treat!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.25 cups Unsweetened cocoa powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 1 teaspoons Vanilla extract
- 2 tablespoons Milk (dairy or plant-based)
- 0.5 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a medium-sized mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy using a handheld mixer or stand mixer.
Add the vanilla extract and milk into the creamed butter mixture. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Be careful not to overmix.
Fold in the semi-sweet chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
Scoop tablespoons of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheet to allow room for spreading.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still appear slightly soft.
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or at room temperature and enjoy!
Nutrition Facts
Calories |
2643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 382.1 g | 139% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 197.5 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 201 mg | 15% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1244 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
