Description
Delight in these soft, eggless chocolate cookies that combine rich cocoa flavor with a tender texture. Perfectly sweetened and easy to prepare, they make a wonderful treat for anyone avoiding eggs without compromising on taste.
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 and prepare baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside for use later in the recipe.
- Cream butter and sugar: In a large bowl, cream the softened unsalted butter and sugar together until the mixture is smooth and light in texture, creating a good base for the cookies.
- Add vanilla and vinegar: Mix in the vanilla extract and vinegar into the creamed butter and sugar until fully incorporated. Vinegar helps react with baking soda for leavening without eggs.
- Combine dry and wet ingredients: Gradually add the sifted dry ingredients to the wet butter mixture, alternating with milk, stirring gently to form a soft dough. Take care not to overmix to maintain a tender cookie texture.
- Fold in chocolate chips: If using, fold the chocolate chips into the dough carefully to distribute evenly without overworking the mixture.
- Shape cookies: Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheet, spacing them apart. Flatten each ball slightly for even baking.
- Bake cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until edges are set but centers are still soft. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use regular or brown sugar depending on desired sweetness and flavor depth.
- Non-dairy milk like almond or soy milk works well as a vegan alternative.
- Do not overmix the dough to keep cookies tender.
- Vinegar acts as an egg substitute to activate the baking soda, helping cookies rise and stay soft.
- Optional chocolate chips add extra richness and texture.
- Cookies can be stored in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
