Eggless White Chip Chocolate Cookies
These Eggless White Chip Chocolate Cookies are soft, rich with brownie-like centers! The perfect treat for all chocolate lovers out there. Freezer-friendly.
Servings 22 - 24 cookies
Calories 137kcal
Equipment
Ingredients
- 1 ¼ cup (175 g) all-purpose flour
- 1/3 cup (42 g) natural unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar
- 3 tablespoons (45 ml) milk (I used whole milk)
- 1 teaspoon pure vanilla extract
- ¾ cup (150 g) white chocolate chips or chunks (plus a few more for optional topping)
Instructions
- Combine flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat butter, granulated sugar, and brown sugar in a large mixer bowl over medium speed until smooth and creamy, for about 3 -4 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add milk and vanilla; mix until incorporated.
- Reduce speed to low and gradually beat in flour mixture until combined.
- Stir in white chocolate.
- Use a small cookie scoop (1.5 to 2 tablespoons) to measure out the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. Refrigerate for at least 1 hour up to 2 days. NOTE: I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
- Preheat oven to 350º F (180º C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Place the cooled cookies balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Optional: If desired, you can add a few more chocolate chips on top of each dough ball.
- Bake for 10-12 minutes, or until the edges appear set but still soft in the middle. When you remove the cookies from the oven, they will still look doughy and that is okay they will continue to set as they cool.
- Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Notes
Important: This cookie dough requires at least 1 hour of chilling, but I prefer to chill the dough overnight. The colder the dough, the thicker the cookies.
Store: Cookies can be stored in an airtight container for up to 5 days at room temperature.
Freeze: You can freeze this cookie dough for up to 3 months. Just roll it into balls, and freeze. When ready to use, pull them out and bake as directed, just add a couple of minutes to the baking time.
Extra Tips:
- Make sure the butter is softened, but not too soft.
- Measure the ingredients properly! A kitchen scale is always the best option, in my opinion, but if you don’t have a kitchen scale be sure to use a measuring cup made for dry ingredients (NOT a liquid measuring cup), and a liquid measuring cup for liquid ingredients. Also, do NOT dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour, instead use a spoon to scoop the flour into the measuring cup, and then I use a knife (straight-edged) to level the flour across the measuring cup.
- Don’t over mix your cookie dough or you will end up with a dense cookie.
- Chill the dough for 1 hour before baking, this gives the dough a chance to firm up a little and allows them to bake much better.
- For evenly sized cookies (better for baking) use a small spring-loaded ice cream scoop to spoon out the dough.
- Bake the cookies until the edges JUST appear set but still soft in the middle. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking and they will be hard.
Nutrition
Calories: 137kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Fiber: 1g | Sugar: 13g