Soft and chewy along with rich and chocolatey, there is no better combination! These Chocolate Chocolate Chip Cookies are easily made without eggs and have dark chocolate chips and a dusting of sugar on top.
If you are looking for more eggless cookie recipes, check out my Eggless Chocolate Chip Cookies, Eggless Cookies and Cream Cookies, or my Eggless Orange Chocolate Chip Cookies.
Why You’ll Love This Recipe
These easy chocolate cookies without eggs are rich, soft and chewy, just like everyone loves! It’s filled with dark chocolate chips and is dusted with sugar on top (which is my favorite way to finish a chocolate cookie!).
This recipe for Eggless Chocolate Chocolate Chip Cookies uses cornstarch and water in place of eggs. You can also use milk or dairy free milk if you prefer as well, making these easy chocolate cookies without eggs!
How to Make Eggless Chocolate Chocolate Chip Cookies
First step is to add the softened butter, cane sugar, light brown sugar, and vanilla extract into the bowl of your stand mixer with the paddle attachment. If you don’t have a stand mixer you can use a hand mixer or a bowl with a wooden spoon instead. Cream the butter and sugar together until there are no chunks of butter.
Mix together the cornstarch and water in a separate bowl. If you want to use milk in place of cornstarch and water, you can just add in 6 tablespoons of milk. You can use cow’s milk or any kind of dairy free milk like coconut, almond, or pistachio!
Add the cornstarch/water (or milk) into the mixing bowl with the butter. Add the flour, cocoa powder, baking powder, and sea salt in that order. Mix on low until combined. Then add the dark chocolate chips and mix to combine.
Form the cookies into 16 cookie dough balls and flatten them slightly so they are about 2-inchs in diameter. Place on a parchment lined baking sheet and refrigerate for at least 1 hour, or even overnight.
Preheat your oven to 375°F and line an additional baking sheet with parchment paper. Transfer half the cookie dough to the second sheet. Time to bake your cookies!
After the cookies have come out of the oven, sprinkle them with cane sugar. This has to be done when the cookies are hot so the sugar will stick. If you don’t do it when they are warm, then it will just fall off.
Can I use something else besides cornstarch/water for the egg substitute?
Yes, you can also use tapioca starch or Irish Moss Powder in place of cornstarch as well. Or if you want to use milk in these cookies it will also work great! Use 6 tablespoons milk (cow’s milk, coconut milk, pistachio milk or almond milk will all work great!).
Can I make these cookies gluten free?
Yes! If you want to make these gluten free, there’s a note at the bottom of the recipe for instructions. You will replace the all purpose flour with 205 grams (1 1/4 cups plus 1 tablespoon) organic gluten free flour blend.
Gluten free cookies also do not rise and expand as much as cookies with flour. So, whenever baking gluten free cookies, be sure to flatten them a little more than the recipe calls for as they will not grow as much in the oven. For this recipe, flatten the so they are about 2 1/2-inches in diameter.
Can I use another type of chocolate?
Yes! I use dark chocolate chips here, but you can use semi sweet, milk chocolate, or even white chocolate. Any of these options would be amazing!
Can I add flaky sea salt on top?
Um, yes please! I love sweet and salty cookies and I’ve made these with sea salt on top as well. Delaney prefers them without, and I made this batch for him, so there’s no salt. But, feel free to add the flaky sea salt in place of the sugar or in addition. Just be sure to sprinkle it on when the cookies are hot.
How should I store these cookies?
These are soft and chewy cookies, so they need to be stored in an airtight container. You can keep them at room temperature, or you can also store in the freezer, so they last longer. They will thaw in a few minutes on the counter, or you can even microwave for 10 to 15 seconds.
Ingredients for Eggless Chocolate Chocolate Chip Cookies
Costco Kirkland Organic Cane Sugar
Homemade Organic Light Brown Sugar
Simply Organic Vanilla Extract
Frontier Co-Op Organic Cornstarch
NuNaturals Organic Dutch Cocoa Powder
Cairnspring Mills Organic All Purpose Flour
Nuts.com Organic Dark Chocolate Chips
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Eggless Chocolate Chocolate Chip CookiesDifficulty: Easy
These easy chocolate cookies without eggs are soft, chewy, rich and chocolatey! You’ll love these Eggless Chocolate Chocolate Chip Cookies!
1/2 cup (113 grams) organic salted butter, softened
113 grams (1/2 cup) organic cane sugar
113 grams (1/2 cup) packed organic light brown sugar
1 1/2 teaspoons organic vanilla extract
2 tablespoons organic cornstarch
6 tablespoons water
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
191 grams (1 1/2 cups) organic all purpose flour
198 grams (1 cup) organic dark chocolate chips
Organic cane sugar for topping
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
- In a separate bowl, add the cornstarch and water and stir to combine completely. Add into the butter mixture.
- Add the flour, cocoa powder, baking powder, and sea salt in that order. Mix on low until combined. Add the chocolate chips and mix to combine.
- Line a baking sheet with parchment paper. Using your hands, form the cookie dough into 16 balls and place on the prepared baking sheet. Flatten them so they are disks that are about 2-inches in diameter. Refrigerate baking sheet for at least 1 hour, or overnight.
- Preheat the oven to 375°F.
- Line another baking sheet with parchment paper. Transfer half the cookie dough to the second baking sheet.
- Bake for 12 to 14 minutes or until the middle looks cracked and the edges look dry. Sprinkle with sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days, or in the freezer for longer.
- Gluten Free – Replace the all purpose flour with 205 grams (1 1/4 cups plus 1 tablespoon) organic gluten free flour blend.
- High Altitude — Baked 375 11 to 13 minutes or until the middle looks cracked and the edges look dry.
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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!