Double Chocolate Chip Cookies

These eggless double chocolate chip cookies are delicious and chewy, with slightly crisp edges. These chocolate cookies are loaded with chocolate chips with a perfectly chewy center! Double chocolate and double delicious!

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You're in the right place if you've been searching for the best double chocolate chip cookie! This chewy double chocolate chip cookie recipe is made to perfection with a crispy outside and a gooey, fudgy center. I truly believe cookies nourish your body and your SOUL.

You ONLY need to grab 10 ingredients. Let's get baking!

🍪 Tips for the Perfect Double Chocolate Chip Cookies

Softened butter. Not melted. Softened butter will give you the perfect amount of fluff and slight crisp on the edges. Melted butter will give you crispy and chewier cookies - which are also delicious, but I'm just team soft center, crispy edges! 

Beating butter and sugar. I love using pure cane sugar in this. My favorite one I use is Zulka Morena 100% Pure Cane Sugar. I think it bakes so well and gives it the perfect texture. If you overbeat the butter and sugar or over-mix the final dough, you'll get puffy, tougher cookies.

Cook them as instructed, they will look underbaked slightly. This goes for all of the best cookies because as they cool, they'll form their shape and give you the perfect chewy cookie.

To Chill or Not to Chill? Chilling makes cookies soft in the center and chewy in the middle. When you melt your butter, chilling is recommended. However, I found that with softened butter and yogurt straight from the fridge, it cooks well, and I don't require chilling in my recipe. I have done both, but if you like to prep your cookie dough ahead of time, you are welcome to chill the dough and cook later; they still turn out amazing! I just recommend adding an extra minute or so to make sure they cook perfectly. If you notice your first batch in the oven is flat, then go ahead and refrigerate your cookie dough for 15-20 minutes. 

📋 What Other Egg Substitutes Can I Use?

I used greek yogurt in this recipe. My family has used yogurt as an egg substitute for years now and it works so well with cakes and cookies! If you are looking for a vegan cookie option, you can try using coconut oil or vegan butter and vegan soy yogurt or coconut yogurt. Another eggless option is to include apple sauce in place of the yogurt. I have NOT tried these options out yet, but if you do, I would love to know!

💭 What kind of Cocoa Powder do I need?

I believe for this particular recipe, good quality cocoa powder makes a difference. I have used Ghiradelli and Hershey in the past. However, if this is not an option for you, although the texture may slightly vary, any store-brand cocoa powder will likely still give you a fudgy, delicious cookie result.

Other Eggless Dessert Recipes

• Chewy Eggless Chocolate Chip Cookies
• Chai Cookies
• Vegan Banana Muffins
• Vegan Blueberry Crumble Bars

If you loved this Double Chocolate Chip Cookie recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!

📖 Recipe

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5 from 1 vote

Double Chocolate Chip Cookies

These eggless double chocolate chip cookies are delicious and chewy, with slightly crisp edges. These chocolate cookies are loaded with chocolate chips with a perfectly chewy center! Double chocolate and double delicious!

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 20 cookies

Author: Shweta

Ingredients

• ¾ cup cane sugar
• ¾ cup brown sugar
• ¾ cup cocoa powder
• ¾ cup butter softened
• 2 teaspoons vanilla
• ¾ cup greek yogurt
• 2 tablespoons milk, I used almond milk
• 1 ½ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips or chocolate chunks

Instructions

• Heat oven to 375ºF.
• Beat cane sugar, brown sugar, and butter until creamy and slightly fluffy (about 3-5 minutes). Add in vanilla, yogurt, and 2 tablespoons milk and beat for an additional 1-2 minutes.
• In a small bowl, add flour, baking soda, cocoa powder, and salt. Use a spoon to mix well until cocoa powder is well combined. Fold the flour mixture into the wet ingredients and combine with a spatula until just mixed.
• Fold in the chocolate chips.
• Drop dough with a cookie scooper onto a cookie sheet lined with parchment paper. If your scooper gets sticky, dip it in cold water between each scoop.
• Bake for 10-12 minutes. Cool for about 5 minutes then transfer to a wire cooling rack.
• Serve warm or let cool, then enjoy!

Notes

For the cane sugar, I like to use Zulka Pure Cane Sugar. Regular granulated sugar will work perfectly fine, but I love the texture pure cane sugar gives to the cookies.

For the greek yogurt, I like to use full fat (Fage is my favorite!). However, low-fat regular or greek yogurt has a delicious outcome as well!

Storing Suggestions. If you have any left, you can store the cookies in an airtight container at room temperature for 3-4 days. You can also refrigerate them for about a week.

Freezing Suggestions. Line an airtight, freezer-safe container with parchment paper. Scoop onto the parchment paper using a cookie scoop. You can add more layers of parchment paper as needed. Thaw on a cookie sheet or in a container before you bake.

Nutrition Info

Serving: 1cookie | Calories: 274kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 234mg | Potassium: 188mg | Fiber: 3g | Sugar: 23g | Vitamin A: 225IU | Calcium: 36mg | Iron: 2mg

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