{"id":13740,"date":"2020-09-14T18:05:42","date_gmt":"2020-09-14T12:35:42","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=13740"},"modified":"2025-11-26T15:03:40","modified_gmt":"2025-11-26T09:33:40","slug":"eggless-double-chocolate-chip-cookies","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/eggless-double-chocolate-chip-cookies\/","title":{"rendered":"Eggless Double Chocolate Chip Cookies"},"content":{"rendered":"\n

These eggless double chocolate chip cookies <\/strong>are thick, soft, and so gooey. Loaded with melty pools of chocolate and a sneaky hint of coffee, they\u2019re incredibly easy to make and <\/em>polish off!<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

As much as I crave a good tiramisu<\/a> or a saffron Tres leches cake<\/a>, some days all I want is a simple, very good chocolate chip cookie<\/a>. 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.\u00a0<\/p>\n\n\n\n

These crowd-pleasing double chocolate cookies are also wonderful for your Holiday cookie baking<\/a>, cookie exchange, or gifting! <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\n


Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

\u2728 The foolproof cookie recipe is super easy, super dependable, super satisfying! Perfect for chocolate lovers (who can also try cinnamon chocolate chip scones<\/a> next).<\/p>\n\n\n\n

\u2728 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.<\/p>\n\n\n\n

\u2728 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<\/a> for contrasting flavors!<\/p>\n\n\n\n

\u2728 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!<\/p>\n<\/div><\/div>\n\n\n\n

\n

Reader Love \u2764\ufe0f<\/h2>\n\n\n\n
\n
\"5<\/figure>\n\n\n\n

This is my go to cookie recipe, back again for another batch! - Sarah<\/p>\n\n\n\n

\"5<\/figure>\n\n\n\n

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<\/p>\n<\/blockquote>\n<\/div><\/div>\n\n\n\n

\n

Double Chocolate Chip Cookies Ingredients<\/h2>\n\n\n\n
\"Labelled<\/figure>\n\n\n\n

Flour<\/strong>: All-purpose flour is the best choice. But you can also add a portion of buckwheat flour, like I did, for a nutty flavor.\u00a0 You can also switch it with wholewheat flour, oat flour, or almond flour, like in my almond ricotta cookies.<\/a><\/p>\n\n\n\n

Butter <\/strong>has to be at room temperature. It helps trap air when creamed with sugar and gives your cookies lift. You don\u2019t want to use melted butter. It makes for flat, sad, pancake cookies.<\/p>\n\n\n\n

Sugar<\/strong>: I prefer to use raw sugar when it\u2019s 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.<\/p>\n\n\n\n

Flax eggs<\/strong> are your egg replacement. To make flax eggs, mix 2 tablespoons of ground flaxseed powder with 6 tablespoons of water and let sit 10\u201315 minutes. Or you can use 2 whole eggs.<\/p>\n\n\n\n

Cocoa powder:<\/strong> Use good-quality, unsweetened cocoa for a deep, rich chocolate flavor.<\/p>\n\n\n\n

Coffee powder<\/strong> is optional, but amazing. Just a small amount makes the chocolate taste richer and darker.<\/p>\n\n\n\n

Vanilla extract<\/strong> is for warmth, aroma, and balance. I prefer my homemade vanilla extract.<\/a><\/p>\n\n\n\n

Chocolate chips: <\/strong>I used 70% dark chocolate chips for intensity, but milk chocolate, white chocolate ( like my white chocolate cranberry cookies<\/a>), or a mix works. You can even chop up a chocolate bar. There is no wrong choice here.<\/p>\n\n\n\n

See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\"Chocolate<\/figure>\n\n\n\n
\n

How To Make Double Chocolate Chip Cookies<\/h2>\n\n\n\n

Step 1:<\/strong> Set your oven to preheat and line your baking tray with Silpat or parchment paper.<\/p>\n\n\n\n

Step 2:<\/strong> Make the flax eggs and let them rest for 10\u201315 minutes. It should thicken into a gel-like mixture. <\/p>\n\n\n\n

Step 3:<\/strong> In a bowl, sift together all-purpose flour, buckwheat flour, cocoa powder, baking powder, baking soda, and coffee powder<\/p>\n\n\n\n

Step 4:<\/strong> In another bowl, beat softened butter and sugar until creamy, pale, and slightly fluffy. Don\u2019t rush this step.<\/p>\n\n\n\n

Step 5:<\/strong> Pour in the flax eggs and vanilla extract. Beat gently until everything is combined and glossy.<\/p>\n\n\n\n

Step 6:<\/strong> Fold the flour mixture into the wet. Stop mixing the second the dough comes together.
Now stir in the chocolate chips.<\/p>\n\n\n\n

Step 7:<\/strong> Cover and chill the cookie dough for at least 30 minutes. Don\u2019t skip this. The chill time stops the cookies from spreading flat and makes the flavors deeper.<\/p>\n\n\n\n

Step 8:<\/strong> Scoop dough balls. Place on a lined baking tray. Add a pinch of flaky sea salt on top.<\/p>\n\n\n\n

Step 9:<\/strong> Bake at 180\u00b0C (350\u00b0F) for 12\u201314 minutes.<\/p>\n\n\n\n

Step 10:<\/strong> Let the cookies cool on the tray before storing or serving.<\/p>\n<\/div><\/div>\n\n\n\n

\"chocolate<\/figure>\n\n\n\n
\n

Top Tips<\/h2>\n\n\n\n