Egg-Free Double Chocolate Cookies
These egg-free Chocolate Cookies are chewy and fudgy with plenty of white chips! You’ll never know they are missing an egg. This is a one-bowl recipe that does not require chilling!
Servings: 20 cookies
Calories: 141kcal
Ingredients
- 8 tablespoons unsalted butter, softened (room temp)
- 1 tablespoon neutral oil (canola or vegetable oil)
- ½ cup light brown sugar, packed 3.5 ounces
- ¼ cup granulated sugar 1.75 ounces
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour 5 ounces
- ⅓ cup Dutch-process cocoa powder 1.1 ounces
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- In a bowl, cream together the butter, oil, brown sugar, and granulated sugar until fluffy. I just did this with a fork, but you can use a hand mixer if you prefer.
- Cream in the whole milk and vanilla extract.
- Add the flour, cocoa powder, baking soda, and salt. Fold together using a spatula. Fold in the white chocolate chips.
- Scoop 1.5 tablespoons portions (I use a #40 scoop) onto the baking sheet, spacing them 2 inches apart.
- Bake for 8-10 minutes, until puffed and the edges are set but centers are still soft. The cookies will deflate as they cool, giving that lovely craggy look!
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Notes: If you don’t want the cookies to spread as much you can omit the oil. You can also use a tablespoon of melted butter if you prefer.
Nutrition
Calories: 141kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 66mg | Potassium: 59mg | Fiber: 1g | Sugar: 12g | Vitamin A: 145IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 1mg