Sharing my special recipe for the most chocolatiest cookies. These eggless double chocolate chip cookies have slightly crisped edges paired with a meltingly gorgeous soft center. Utterly divine!
As much as I love trying out new recipes and experimenting in the kitchen, sometimes I just need to unwind with a simple indulgence. In those instances, there is nothing as comforting a classic cookie – quick to make and high on the feel-good factor! Usually, our go-to is a standard chocolate chip, but I was in the mood for a darker dessert yesterday. I decided to revisit an old favorite – eggless double chocolate chip cookies.
This recipe was developed years ago and used to be made in my kitchen at least once a month! Then new favorites knocked it off the shelf and this poor cookie was neglected for far too long. It’s an instant winner – buttery, deeply chocolatey, balanced with the perfect amount of sweetness. And if you needed another reason to add these to your cookie rotation – they are so very easy to make!
By using dark chocolate (70%) and raw sugar (which is slightly less sweet than regular sugar) these have a very intense flavour that is not overly sweet. I’d call it finely sweet, with a wonderful sharpness from the dark chocolate.
Stirring in a hint of coffee really enhances the chocolate flavors and takes this recipe up a notch! I will always adore the magic of coffee & chocolate in baking. The cookie itself is dense, very much like a brownie.
Adding ragi (finger millet flour) brings a lot of depth and texture, which lends to that brownies-esque fudginess. Like in my glutenfree brownies.
I could go on about these cookies endlessly, so let’s cut to the process!
Making the Eggless Double Chocolate Chip Cookies
The ingredients you will need to gather are simple: all-purpose flour, ragi flour, butter, raw sugar, baking powder, baking soda, cocoa powder, vanilla extract, coffee powder, flax powder, and water.
Let’s start with the flax eggs, our egg substitute. Each flax egg is the equivalent of one regular egg. To make two flax eggs for this recipe, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Set that to chill in the fridge for 10-15 minutes. Move on to the next step while you wait!
Sift your dry ingredients – both flours, baking powder, baking soda & cocoa powder. I used a mix of ragi flour (finger millet flour) and all-purpose here because I was short on ragi. The reason I wanted to make sure these cookies had ragi is due to the earthiness and delicious texture it adds.
In another bowl, beat together butter and raw sugar with an electric mixer just until they are fluffy and light. Now add in the flax egg and vanilla. Beat this together on low speed for 2-3 minutes.
Fold in the dry ingredient mixture into the wet ingredients. Mix well and stir in your chocolate chips.
It’s important to let this final dough chill for 30 minutes in the fridge, before baking. As it chills, preheat your oven and prepare the baking tray.
After the dough has chiilled, I scoop it using a standard ice cream scoop to make the dough balls. The size you see here is about the equivalent of 2 tablespoons per serving.
I also like to add a pinch of sea salt before they go into the oven, for added flavour!
Bake them for 13-14 minutes for a soft cookie.
Tips for making them perfectly
- Butter – make sure your butter is not melted but is at room temperature. When we cream together the butter and sugar, it sets the basis of aeration of our dough. This is crucial with cookies like these that we want to rise. Without this, the air pockets are not formed and the cookies fall flat.
- Don’t overmix – Another way your cookies could fall flat is if you overmix the dough. While we want a certain amount of air pockets to form, overmixing aerates the dough to an extent that they rise higher and fall flatter. We need to mix just enough, not too much!
- Baking powder + soda mix – I use a combination of both in this recipe, for what I find to be the perfect rise! 1/8th of a teaspoon of baking soda and 2 tsp baking powder.
- Chill the dough – I have as much impatience waiting for cookies as anyone else, but trust me – the chill time is key and absolutely worth it! Let your final dough chill for at least 30 minutes before baking. This is a very important step to make sure your fats cool so that the cookie holds a nice shape and does not fall flat (a common theme in these tips). Not only is it important for texture, but while the dough chills, the flavour gets more concentrated.
Variations of the Eggless Double Chocolate Chip Cookies
The version of this recipe I have shared calls for a mix of all-purpose flour + ragi flour. I know that this is not a combination that everyone will have on hand, so let’s explore other options.
- All-purpose + buckwheat flour: ragi can be substituted with buckwheat flour or any other gluten-free flour.
- Whole wheat flour + ragi flour: instead of using all-purpose flour with the ragi, you can use whole wheat. This is a combination I have done many times and it’s always excellent.
- 100% all-purpose/whole wheat: you can do a completely all-purpose flour or whole wheat flour version too.
Make them 100% vegan –
Instead of butter, you can use coconut oil or any vegan butter of your choice. The chocolate can be swapped for vegan dark chocolate.
I used 70% dark chocolate chips in this recipe, seeking a more intense and less sweet flavour. However, these would be just as fabulous with milk chocolate or a mixture of dark & lighter chocolate.
I used raw sugar in this recipe. You can use all brown sugar or coconut sugar if you do not have raw sugar on hand. Note that raw sugar is slightly less sweet, so if you opt for this substitution, then do a quick taste test to adjust for sweetness.
I kept the star here chocolate, but they would be wonderfully complemented by chopped nuts of your choice! An extra crunch is always welcome. If you want to make them a bit chewier, you could even add some chopped dates.
Any way you make these, they are just fantastic. Easy and decadent. Sometimes you just need a really good cookie. Why not make this your next pick?
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Eggless Double Chocolate Chip Cookies
- 2 tbsp Flaxseed powder
- 6 tbsp Water
- 1/2 cup Ragi / fingermillet flour
- 1.5 cup All-purpose flour
- 2 tsp Baking powder
- 1/8 tsp Baking soda
- 1/4 cup Cocoa powder
- 1 tsp Coffee powder Optional
- 2/3 cup Butter, softened
- 3/4 cup Raw sugar
- 1.5 tsp Vanilla extract
- 1/2-3/4 cup Dark chocolate chips 70%
- In a small bowl combine the flax powder and water. Stir and keep for 10-15 minutes to thicken up a bit.
- In a large bowl, sift together ragi ( fingermillet flour), all-purpose flour, cocoa powder, coffee powder, baking soda, and baking powder.
- In another bowl, beat the butter with raw sugar till fluffy. 2-3 minutes.
- To this mixture, add the vanilla extract and flax egg. Beat for another 2 minutes.
- Add the dry ingredients. Don't overmix.
- Fold in the chocolate chips.
- Refrigerate the dough for 30 minutes.
- Preheat your oven to 180C. Line a baking tray with Silpat or parchment paper.
- Scoop out the dough,using an ice cream scoop or 2 spoons, onto the prepared tray. Make sure the dough balls are at least 1.5" apart.
- Bake for 13-14 minutes for a soft-baked cookie.
- Wait for 3-4 minutes before taking them off the baking tray. Place on a cooling rack to cool completely. Enjoy!