These eggless double chocolate chip cookies are thick, soft, and so gooey. Loaded with melty pools of chocolate and a sneaky hint of coffee, they’re incredibly easy to make and polish off!
As much as I crave a good tiramisu or a saffron Tres leches cake, some days all I want is a simple, very good chocolate chip cookie. The kind that comes together quickly, without any fuss, bakes up fast, and begs to be eaten warm off the tray! This double chocolate chip cookie recipe is made for those days.
These crowd-pleasing double chocolate cookies are also wonderful for your Holiday cookie baking, cookie exchange, or gifting!
✨ The foolproof cookie recipe is super easy, super dependable, super satisfying! Perfect for chocolate lovers (who can also try cinnamon chocolate chip scones next).
✨ The recipe is vegan-adaptable. Just swap butter for coconut oil or vegan butter, and use dairy-free chocolate to make vegan double chocolate chip cookies.
✨ Soft centers, crisp edges, and that glorious chocolate-on-chocolate action make these double chocolate chip cookies without eggs just perfect for holiday gifting. My suggestion? Pair them with maple pecan cookies for contrasting flavors!
✨ The recipe is so fun and customizable. Add nuts for crunch, dates for chewiness, or more chocolate (or less chocolate). Whatever makes your heart happy. Anyway you make these, they are just fantastic!
Reader Love ❤️
This is my go to cookie recipe, back again for another batch! - Sarah
Hi Natasha...Have to thank you for a lovely recipe..which is decadent and guilt free at the same time... tried my hand at the cookies and they turned out quite good..so happy for that! Thanks once again...keep sharing lovely recipes! - Vrushali
Double Chocolate Chip Cookies Ingredients
Flour: All-purpose flour is the best choice. But you can also add a portion of buckwheat flour, like I did, for a nutty flavor. You can also switch it with wholewheat flour, oat flour, or almond flour, like in my almond ricotta cookies.
Butter has to be at room temperature. It helps trap air when creamed with sugar and gives your cookies lift. You don’t want to use melted butter. It makes for flat, sad, pancake cookies.
Sugar: I prefer to use raw sugar when it’s lying around in my pantry. Regular, granulated sugar works great in egg-free double chocolate chip cookies. You can also use brown sugar for a more caramel flavor.
Flax eggs are your egg replacement. To make flax eggs, mix 2 tablespoons of ground flaxseed powder with 6 tablespoons of water and let sit 10–15 minutes. Or you can use 2 whole eggs.
Cocoa powder: Use good-quality, unsweetened cocoa for a deep, rich chocolate flavor.
Coffee powder is optional, but amazing. Just a small amount makes the chocolate taste richer and darker.
Chocolate chips: I used 70% dark chocolate chips for intensity, but milk chocolate, white chocolate ( like my white chocolate cranberry cookies), or a mix works. You can even chop up a chocolate bar. There is no wrong choice here.
See the recipe card for full information on ingredients and quantities.
How To Make Double Chocolate Chip Cookies
Step 1: Set your oven to preheat and line your baking tray with Silpat or parchment paper.
Step 2: Make the flax eggs and let them rest for 10–15 minutes. It should thicken into a gel-like mixture.
Step 3: In a bowl, sift together all-purpose flour, buckwheat flour, cocoa powder, baking powder, baking soda, and coffee powder
Step 4: In another bowl, beat softened butter and sugar until creamy, pale, and slightly fluffy. Don’t rush this step.
Step 5: Pour in the flax eggs and vanilla extract. Beat gently until everything is combined and glossy.
Step 6: Fold the flour mixture into the wet. Stop mixing the second the dough comes together. Now stir in the chocolate chips.
Step 7: Cover and chill the cookie dough for at least 30 minutes. Don’t skip this. The chill time stops the cookies from spreading flat and makes the flavors deeper.
Step 8: Scoop dough balls. Place on a lined baking tray. Add a pinch of flaky sea salt on top.
Step 9: Bake at 180°C (350°F) for 12–14 minutes.
Step 10: Let the cookies cool on the tray before storing or serving.
Top Tips
Your butter must be room temperature. Soft enough to press with a fingertip, but not melting.
Don’t overmix. Too much mixing forms too much air, so the cookies rise too high when baking and then collapse flat later.
Space out your dough balls. These double chocolate chip cookies spread moderately, so give them room to breathe.
Chill the dough for 30 minutes minimum. Cold dough makes thicker cookies, a deeper flavor, and perfect soft centers.
This dough can be refrigerated for up to 2 days. You can also freeze it for 1 month. Scoop the cookie dough out on a tray. Freeze, then transfer the dough balls into a freezer-friendly container or Ziplock bag. I also prefer to refrigerate scooped-out dough.
Recipe FAQs
Why did my double chocolate chip cookies fall flat?
The most common reasons are that your butter was melted instead of being at room temperature. You didn’t chill the dough for long enough. You overmixed the dough. Or your oven was too hot.
Can I skip the coffee?
For sure you can! But it really deepens the chocolate flavor. You won’t taste coffee, I promise. And if you love the taste, try mocha gingerbread biscotti next.
How do I store these double chocolate chip cookies?
These cookies will last 1 week in an air-tight container.
Half the joy of cooking is sharing it with others.That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these eggless double chocolate chip cookies as much as we do.
Theseeggless double chocolate chip cookiesare thick, soft, and so gooey. Loaded with melty pools of chocolate and a sneaky hint of coffee, they’re incredibly easy to make and polish off!
1/2cupBuckwheat flourYou can also use wholewheat flour or use an equivalent quantity of all-purpose flour
1.5cupAll-purpose flour
2tspBaking powder
1/4tspBaking soda
1/4cupCocoa powder
1tspCoffee powder
2/3cupButter, softened
3/4cupRaw sugar
1.5tspVanilla extract
1/2cupDark chocolate chips I like to use 70% dark chocolate
1tspSea salt
Instructions
In a small bowl, combine the flax powder and water. Stir and keep for 10-15 minutes to thicken up a bit.2 tbsp Flaxseed powder, 6 tbsp Water
In a large bowl, sift together buckwheat flour, all-purpose flour, cocoa powder, coffee powder, baking soda, and baking powder.1/2 cup Buckwheat flour, 1.5 cup All-purpose flour, 2 tsp Baking powder, 1/4 tsp Baking soda, 1/4 cup Cocoa powder, 1 tsp Coffee powder
In another bowl, beat the butter with raw sugar till fluffy. 2-3 minutes.2/3 cup Butter, softened, 3/4 cup Raw sugar
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.1/2 cup Dark chocolate chips
Refrigerate the dough for 30 minutes.
Preheat your oven to 180 C / 350 F. Line a baking tray with Silpat or parchment paper.
Scoop the dough on to the prepared tray using an ice cream scoop or 2 spoons. Make sure the dough balls are at least 1.5" apart. Sprinkle with sea salt.1 tsp Sea salt
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!
Notes
Your butter must be room temperature. Soft enough to press with a fingertip, but not melting.
Don’t overmix. Too much mixing forms too much air, so the cookies rise too high when baking and then collapse flat later.
Space out your dough balls. These double chocolate chip cookies spread moderately, so give them room to breathe.
Chill the dough for 30 minutes minimum. Cold dough makes thicker cookies, a deeper flavor, and perfect soft centers.
This dough can be refrigerated for up to 2 days. You can also freeze it for 1 month. Scoop the cookie dough out on a tray. Freeze, then transfer the dough balls into a freezer-friendly container or Ziplock bag. I also prefer to refrigerate scooped-out dough.
Hi Natasha...Have to thank you for a lovely recipe..which is decadent and guilt free at the same time... tried my hand at the cookies and they turned out quite good..so happy for that! Thanks once again...keep sharing lovely recipes????
Hi Megha, so sorry to hear that. Try lowering your OTG temperature, that should work. Or else, place the tray a little higher from the lower heating element. Hope this helps! 🙂
Sarah says
This is my go to cookie recipe, back again for another batch!
Natasha Minocha says
I'm so happy to hear you love these! Thank you for stopping by xx
Vrushali Venkatraman says
Hi Natasha...Have to thank you for a lovely recipe..which is decadent and guilt free at the same time... tried my hand at the cookies and they turned out quite good..so happy for that! Thanks once again...keep sharing lovely recipes????
Natasha Minocha says
Oh this is such a sweet and wonderful comment, Vrushali! Thanks so much. Really appreciate you. xx
Megha says
These taste excellent. But how can I make the perfect one's? Mine got burnt from down after keeping it in otg for 10 minutes only.
Natasha Minocha says
Hi Megha, so sorry to hear that. Try lowering your OTG temperature, that should work. Or else, place the tray a little higher from the lower heating element. Hope this helps! 🙂