Egg-Free Dark Chocolate Cookies Recipe Highlights
These Eggless Dark Chocolate Cookies are glorious. They’re super loaded with all the rich chocolate you would ever want. A few weeks ago, we bought some “vegan” chocolate cookies in the store, and guess what happened? Our little one had an allergic reaction. It is not the first time this has happened to us. It also happened when she ate a “vegan” cupcake made in a “vegan” bakery. Conclusion: I will not trust anything that is not made by me. Unfortunately, when it comes to food allergies, we can afford to take our chances!! So, I am preparing for the cookies season coming up (YAY) with these amazing Eggless Dark Chocolate Cookies. The cookies are easy to mix up with everyday ingredients. They’re uber-chocolatey, thin, and slightly crispy. I am completely smitten by this chocolate cookie recipe, and I think you will love it too! Oh, and there is sea salt on top because that is a MUST if you ask me!
Dark chocolate: I recommend using good-quality dark chocolate. I use Callebaut Belgian Dark Couverture Chocolate Semisweet Callets.Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion. Unsweetened cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free bakingBaking soda & Baking powder: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.Sugar: Regular white granulated sugar o caster sugar. If you prefer chewer cookies, you can use brown sugar. Cream cheese: Make sure you use the full-fat version that comes in blocks.Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
Step 1 – Melt the Chocolate
You can do this over the stove or in the microwave. See the instructions below.
Step 2 – Make the Eggless Cookie Dough
First, mix dry ingredients. Then, beat the remaining butter and sugar with a stand mixer, or electric mixer, on medium speed until light and creamy. Add cream cheese and vanilla and beat until combined. Reduce speed to low and add the flour mixture; beat until incorporated and the dough starts to form. Finally, foil in the melted chocolate with a rubber spatula until well incorporated.
Step 3 – Refrigerate
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Step 4 – Bake
Microwave: Place chocolate in a microwave-safe medium bowl. Run the microwave for 20 sec. Stir. Run it again for 20 more sec. Stir. Return it to the microwave and repeat until small lumps remain, remove and continue to stir to complete melting. Don’t set more than 20-seconds at a time to prevent scorching. Set aside.
Don’t overmix your cookie dough, or you will end up with a dense cookie. Chill the dough for 30 minutes before baking, this gives the dough a chance to firm up a little and allows them to bake much better. For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough. Bake the cookies until the edges appear set. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just 5 minutes, and then transfer them to a wire rack to cool completely. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
How To Freeze Cookies
Prepare the dough as usual. Line a baking sheet with parchment paper. Scoop out cookie dough mounds onto the baking sheet. Freeze until hard. Transfer the frozen dough mounds to a freezer plastic bag or airtight container. Store in the freezer for up to 2 months.
How To Bake Frozen Cookie Dough
Bake frozen cookies without thawing. Place the frozen, pre-scooped cookie dough onto a baking sheet, lined with parchment paper, and bake for 2 – 3 minutes longer than the original recipe recommends.
More Egg-Free Cookie Recipes You’ll Love!
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Recipe Card 📖
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. This recipe was originally published on October 2018. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in November 2022 to make it as helpful as possible!
