Description
Deliciously rich and fudgy eggless chocolate cookies made with cocoa powder and optional chocolate chips, perfect for a quick sweet treat without using eggs. These cookies are soft, easy to prepare, and baked to perfection with a crisp edge and chewy center.
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
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and sugar together until the mixture becomes smooth, light, and fluffy, which helps to incorporate air into the dough for better texture.
- Add Flavors: Mix in the vanilla extract and vinegar thoroughly into the creamed butter and sugar to add depth of flavor and help the dough bind.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture, alternating with milk. Mix them gently to form a dough without overmixing, which ensures the cookies remain tender.
- Incorporate Chocolate Chips: Fold in the optional chocolate chips evenly into the dough for bursts of extra chocolate goodness in each cookie.
- Shape Cookies: Using a tablespoon, scoop out the dough and roll into balls. Place them spaced evenly on the prepared baking sheet and flatten each slightly to ensure even baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still slightly soft. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use room temperature butter for easier creaming and better texture.
- Non-dairy milk such as almond or soy milk can be substituted for regular milk.
- Adjust sugar type based on preference – brown sugar adds moisture and a richer flavor.
- Do not overmix dough to keep cookies tender and soft.
- If you prefer crispier cookies, bake a minute or two longer but watch carefully to avoid burning.
- Chocolate chips are optional but recommended for extra chocolate flavor.
- Store cooled cookies in an airtight container to keep them fresh longer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
