Eggless Double Chocolate Cookies
Rich cocoa dough studded with melty chocolate chips — these cookies deliver serious double-chocolate satisfaction, and they make a generous batch of 18. The secret to skipping eggs without sacrificing texture is a simple flax egg: just one tablespoon of ground flaxseed stirred into water and left to gel for a few minutes does the binding work beautifully. Creaming softened butter with both granulated and brown sugar builds that classic chewy-edged, slightly fudgy center that great chocolate cookies are known for. Pulling the tray out while the centers still look just underdone is the move — they firm up perfectly as they cool on the pan, so resist the urge to overbake. A finishing sprinkle of flaky sea salt is optional, but it makes the chocolate flavor pop in the best possible way. Whether you're baking for someone avoiding eggs or just want a foolproof chocolate cookie, this recipe delivers every single time.
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Learn more →Ingredients
18 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the cookies
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 tsp vanilla extract
- 2 tbsp milk
- 1 cup chocolate chips
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5–10 minutes until the mixture thickens to a gel-like consistency.
- 2
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
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