Description
Delight in these rich and fudgy Eggless Chocolate Cookies, perfect for those who want a delicious treat without using eggs. These cookies feature a smooth blend of cocoa and chocolate chips, creating a moist, flavorful bite with a soft center and slightly crisp edges. Ready in just 30 minutes, they’re an easy bake for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar (regular or brown sugar)
- 1 teaspoon vanilla extract
- 1/4 cup milk (or non-dairy milk)
- 1/2 teaspoon vinegar
Optional
- 1/4 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter with sugar using a hand mixer or whisk until the mixture turns smooth and light in color.
- Add Vanilla and Vinegar: Stir in the vanilla extract and vinegar until fully combined. The vinegar acts as an egg substitute to help with texture.
- Combine Wet and Dry: Gradually incorporate the dry ingredient mixture into the wet mixture, alternating with the milk. Mix gently until a dough forms, taking care not to overmix which can toughen the cookies.
- Add Chocolate Chips: Fold in the optional chocolate chips gently to distribute evenly throughout the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them spaced apart on the lined baking sheet and flatten each ball slightly with your fingers or a spatula.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are set but the center remains soft. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute the milk with any plant-based milk to make these cookies dairy-free.
- The vinegar acts as an effective egg substitute, lending structure to the cookies.
- For a richer chocolate flavor, increase the cocoa powder slightly but adjust flour accordingly to maintain dough consistency.
- Do not overmix the dough as it can result in tougher cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Chocolate chips are optional but add delightful pockets of melted chocolate.
