Eggless Dark Chocolate Cookies

Eggless Dark Chocolate Cookies Ingredients

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

• Dark chocolate: I recommend using good-quality dark chocolate. I use Callebaut Belgian Dark Couverture Chocolate Semisweet Callets.
• Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
• Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion. 
• Unsweetened cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking
• Baking soda & Baking powder: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Sugar: Regular white granulated sugar o caster sugar. If you prefer chewer cookies, you can use brown sugar.
• Cream cheese: Make sure you use the full-fat version that comes in blocks.
• Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.

Process Overview Step-By-Step Recipe

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Melt the Chocolate

You can do this over the stove or in the microwave. See the instructions below.

Step 2 – Make the Eggless Cookie Dough

First, mix dry ingredients. Then, beat the remaining butter and sugar with a stand mixer, or electric mixer, on medium speed until light and creamy. Add cream cheese and vanilla and beat until combined. Reduce speed to low and add the flour mixture; beat until incorporated and the dough starts to form. Finally, foil in the melted chocolate with a rubber spatula until well incorporated.

Step 3 – Refrigerate

Cover the dough with plastic wrap and refrigerate for 30 minutes.

Step 4 – Bake

How To Melt Chocolate

Stove: Place chocolate in a heatproof bowl. Set the bowl over gently simmering water in a saucepan. Stir constantly until the chocolate and butter are melted. Remove from heat and set aside.

Microwave: Place chocolate in a microwave-safe medium bowl. Run the microwave for 20 sec. Stir. Run it again for 20 more sec. Stir. Return it to the microwave and repeat until small lumps remain, remove and continue to stir to complete melting. Don’t set more than 20-seconds at a time to prevent scorching. Set aside.

Storing & Freezing Instructions

Store baked cookies in an airtight container for up to 5 days.

How To Freeze Cookies

Prepare the dough as usual. Line a baking sheet with parchment paper.  Scoop out cookie dough mounds onto the baking sheet. Freeze until hard. Transfer the frozen dough mounds to a freezer plastic bag or airtight container. Store in the freezer for up to 2 months.

How To Bake Frozen Cookie Dough

Bake frozen cookies without thawing. Place the frozen, pre-scooped cookie dough onto a baking sheet, lined with parchment paper, and bake for 2 – 3 minutes longer than the original recipe recommends.