Eggless Dark Chocolate Cookies

These Eggless Dark Chocolate Cookies are thin and crispy, and SO delicious! They’ re super easy to make and dough freezes beautifully. A must-have recipe for chocolate lovers in your life!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

cooling 30

Total Time 22

Servings cookies

Calories 135kcal

Author Oriana Romero

Equipment

Ingredients

4 oz (114 g) dark chocolate, finely chopped
6 oz (¾ cup | 174 g) unsalted butter, divided
1 cup (140 g) all-purpose
½ cup (50 g) unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
¾ cup (150 g) granulated sugar
2 oz (60 g) cream cheese, softened
1 teaspoon pure vanilla extract

Instructions

Melt Chocolate:

Stove: Place dark chocolate and ¼ cup butter 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 and 1/4 cup (58 g) butter 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.

Cookie dough:

Sift the flour, cocoa powder, baking soda, and baking powder into a bowl. Add salt and mix to combine.
Beat remaining butter (1/2 cup | 115 g) and sugar with a stand mixer, or electric mixer, on medium speed until light and creamy, about 3-4 minutes. 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.
Foil in the melted chocolate with a rubber spatula until well incorporated.
Cover the dough with plastic wrap and refrigerate for 30 minutes.

Bake:

Preheat oven to 350º F (180º C). Line two baking sheets with parchment paper.
Drop by spoonful onto prepared baking sheets, and repeat until you have used up all the cookie mixture. Use a 1-inch ice cream scooper to make consistently round cookies. Be sure to give the dropped dough plenty of space, so the cookies won’t bump into each other as they spread.
Bake for 8 to 10 minutes in the preheated oven. Cool for a couple of minutes on the cookie sheet before transferring them to wire racks to cool completely.

Notes

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

Make-Ahead: Refrigerate unbaked cookie dough for up to 3 days. Or, freeze cookie dough for up to 3 months.

Freeze: 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 plastic freezer bag or airtight container. Store in the freezer.

Bake Frozen Dough: Bake frozen cookies without thawing. Place the frozen, pre-scooped cookie dough onto a baking sheet lined with parchment paper, and bake for 3 - 5 minutes longer than the original recipe recommends.

For Thicker and Chewier Cookies, try my Eggless White Chip Chocolate Cookies recipe. You can also substitute granulated sugar with brown sugar in this recipe.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition