Description
Delicious and easy-to-make eggless chocolate cookies that are perfect for satisfying your sweet tooth. These cookies are rich, chocolaty, and have a soft yet slightly crispy texture, made without eggs and suitable for vegetarians.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar (regular or brown sugar)
- 1 teaspoon vanilla extract
- 1/4 cup milk (or non-dairy milk)
- 1/2 teaspoon vinegar
Optional
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: Using a large bowl, cream the softened unsalted butter and sugar together until the mixture is smooth, light, and fluffy, which helps create a tender cookie texture.
- Add Flavorings: Stir in the vanilla extract and vinegar until fully incorporated. The vinegar acts as an egg substitute to help with leavening and texture.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix gently just until combined to avoid overworking the dough, ensuring a tender cookie.
- Fold in Chocolate Chips: If using, fold in the chocolate chips evenly throughout the dough for added richness and bursts of chocolate.
- Shape the Cookies: Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet. Flatten each ball slightly to help them bake evenly.
- Bake: Bake in the preheated oven for 10 to 12 minutes or until the edges are set but the centers remain slightly soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute non-dairy milk such as almond or oat milk to make these cookies dairy-free.
- Using brown sugar instead of regular sugar can give the cookies a deeper, caramel-like flavor.
- Flatten cookies slightly before baking to promote even baking and prevent overly thick centers.
- Do not overmix the dough after adding dry ingredients to avoid tough cookies.
- Store cookies in an airtight container at room temperature for up to a week.
- The vinegar acts as an egg replacer to help with texture and leavening.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
