The Best Eggless Chocolate Cookies with White Chips

A new favorite of mine, and is sure to be yours too; deliciously chewy and crisp, these eggless chocolate cookies with white chips are the best. Boasting a sweet and rich chocolate flavor with pockets of white chocolate, they are perfection!

I will admit that a double chocolate cookie with white chips has never been a favorite of mine. I am not the type to enjoy a ‘reverse’ cookie like this. What is this, Uno? The double chocolate cookies I have had in the past are always too rich or too fudgey like a brownie, or too cakey… First world problems really. But this cookie is different and you are about to see why.

The Details of the Eggless Chocolate Cookies with White Chips

A sweet blend of cocoa powder, butter and sugar make up the perfect ratio for a double chocolate cookie. To this, I added white chocolate chips. A perfection of balance between rich and sweet. Just when you think you are getting overwhelmed by the chocolate flavor, you bite into a melty white chocolate chip, delivering a blanket of sweetness to your taste buds. Ahh, harmony.

The texture is that of a chewy sugar cookie, with a touch of crispness. An overall delight to the mouth.

Eggless and Nut-Free

Like all of my recipes, these eggless chocolate cookies with white chips are egg-free and nut-free. Yes that means the batter is ‘edible’ but only if you heat treat the flour first. In the wise words of Kimberly Wads (love her YouTube Channel!) “Salmonella, I dare you!”

Can these cookies be made Dairy Free?

Most of my recipes are actually easy to change to dairy free, this one included. Simply swap the butter to a dairy free version, I usually prefer Country Crock avocado oil sticks. And switch the milk to soy milk. The semisweet mini chocolate chips I buy are naturally dairy free too. As for the white chocolate chips, Enjoy Life sells some that are vegan but I haven’t tried them; however we enjoy most of their products so it’s a safe bet!

An Easy Cookie Recipe

Y’all, I made these cookies with my young children ‘helping’, and they still turned out terrific. If that is not a winning endorsement I don’t know what is! The recipe is very easy and if you need help, please refer to the step by step photos 🙂

PSA: FREEZE your cookie dough balls!

This recipe will make about 20 medium-large sized cookies (honestly this is so subjective) but keep in mind, you can and should freeze your cookie dough. After you scoop the dough balls, place them on a plate or small pan and cover with plastic wrap. Refrigerate for 30 minutes or up to 24 hours and then place the dough balls into a freezer safe container. Store for around 6-12 months. When ready to eat, take out as many as you want, place on sheet pan and bake as usual. You can always have freshly baked cookies 🍪

How to make the best eggless Chocolate Cookies with White Chips:

Preheat the oven to 350F. Line a baking sheet with parchment and set aside.

In a medium mixing bowl, add butter, sugar and brown sugar. Mix Well.

Add milk about 1 tablespoon at a time, mixing well in between additions. This should cream the butter and sugar together well. Stir in the vanilla.

Add the flour, sifted cocoa powder, baking powder, baking soda, sea salt, and cornstarch. Mix until combined to form a cookie dough.

Stir in the mini chocolate chips and white chocolate chips.

Scoop the dough balls out using 1 tablespoon cookie scoop, or your desired size (just remember to adjust baking time according to dough size.)

Place a few extra white chocolate chips on each scoop cookie dough (to make it look pretty, but also extra flavor;)

Bake 12-15 minutes. Cookies that look slightly underdone will result in a more chewy cookie. If you bake them longer, it will result in a crispy cookie. The choice is yours!

Things that helped in the kitchen for this recipe, and can help you too:

• Cookie scoop – I went a long time without using these, but they really are a game changer in terms of time and ease.
• USA half sheet Pan– My favorite cookie sheets for many, many years. 
• Stainless steel mixing bowl with non-slip base – amazon
• USA Quarter Sheet Pan – 13x .5” Perfect size for a small oven, toaster oven, or refrigerating cookie dough haha!

As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. I’m only here to make suggestions that hopefully help you 🙂

Eggless Chocolate Cookies with White Chips

5 from 1 vote

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Ingredients

  

• 1/2 cup butter softened
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/4 cup cocoa powder sifted
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon cornstarch
• 1/2 cup white chocolate chips plus more for topping
• 1/4 cup semisweet mini chocolate chips plus more for topping

Instructions

 

• Preheat the oven to 350F. Line a baking sheet with parchment and set aside.
• In a medium mixing bowl, add butter, sugar and brown sugar. Mix Well.
• Add milk about 1 tablespoon at a time, mixing well in between additions. This should cream the butter and sugar together well. Stir in the vanilla.
• Add the flour, sifted cocoa powder, baking powder, baking soda, sea salt, and cornstarch. Mix until combined to form a cookie dough.
• Stir in the mini chocolate chips and white chocolate chips.
• Scoop the dough balls out using 1 tablespoon cookie scoop, or your desired size (just remember to adjust baking time according to dough size.)
• Place a few extra white chocolate chips on each scoop cookie dough (to make it look pretty, but also extra flavor;)
• Bake 12-15 minutes. Cookies that look slightly underdone will result in a more chewy cookie. If you bake them longer, it will result in a crispy cookie. The choice is yours!