These double chocolate cookies are intensely chocolaty with a crisp outside and fudgy interiors. They also have pockets of melting chocolate inside and as a bonus, these are also eggless!
I’ve been trying to develop more eggless recipes as per your request. I spent a week trying to figure out how I could give you the most indulgent cookie without using eggs. It’s safe to say that this is the recipe for you if you love chocolate and are into eggless baking. I say this with the utmost confidence because I’ve had many fails of epic proportions for about a week until I finally got the texture, taste and look of these double chocolate cookies just right!
They’re thick and crisp on the outside. When you bite into them, you can hear the crispy sound of breaking into these cookies. In the very next instant, the crispness is transformed into rich, ultra fudgy interiors. For a second there, you’d think you’re eating my best ever Nutella brownies. But no, this is a cookie! Finally, there are melting pockets of dark chocolate inside! These double chocolate cookies are all kinds of indulgent and the best bit? They need only a handful of ingredients, no eggs and come together in a cinch!
The secret ingredient that I’ve used here to make these double chocolate cookies is condensed milk. I love that stuff! It’s super rich and decadent and honestly, if I’m left unsupervised with it, I would finish the entire 400 grams can with 0 regret! I may or may not have done this previously!
The most amazing benefit of replacing the eggs with the condensed milk is the fact that it also eliminates the need to add sugar. Because condensed milk is sweet and has slightly caramel notes, it goes so brilliantly with the chocolate. It’s literally killing two birds with one stone!
I like to sift the dry ingredients before hand and give them a good whisk. One reason for doing this is because this mix also contains baking soda. The greatest rule of thumb when using soda in your baking is to ensure that it has mixed well with the rest of the batter. If you weren’t careful enough and a chunk of it is left somewhere in the batter, God save you when you bite into the finished baked stuff – it’ll leave the most disgusting taste in your mouth and you don’t ever want to experience that, trust me I know!
The dry ingredients are not too many, it’s simply flour, cocoa powder and baking soda. Once you’ve sifted them, you begin by creaming together butter and condensed milk. Then you add in the dry ingredients, mix with your spatula and throw in the chocolate chunks! Literally, that is it!
I’ve rested my dough for about 15 – 20 minutes but frankly that’s about all of the patience that I have! You can rest it for up to an hour and even more (if you’re patient). In they go for 10 minutes, and out they come looking like the most indulgent cookie you’ve ever eaten!
I really hope you give these double chocolate cookies a go! When you do, don’t forget to post a photo on Instagram and tag me!
- 100 grams all purpose flour
- 35 grams cocoa powder
- 1/4th teaspoon baking soda
- 100 grams salted butter
- 200 grams condensed milk
- 60 grams dark chocolate chunks
- In a bowl, sift the dry ingredients. This includes the flour, cocoa powder and baking soda. Give a gentle whisk and keep aside.
- In another bowl, cream butter and condensed milk on medium high speed using electric beaters for about 2 minutes.
- Add the dry ingredients that you whisked earlier.
- Using a spatula, mix the dry into the wet ingredients.
- Halfway through mixing, pour the chocolate chunks.
- Mix well again and let the dough rest at room temperature for about 20 - 30 minutes.
- Preheat oven to 170 C / 350 F.
- On a baking sheet covered with parchment paper, use an ice cream scoop to measure out the dough.
- These cookies do not spread much, so flatten them out with your fingers.
- Bake for 8 - 10 minutes.
- Take them out of the oven, let them sit in the tray for about 10 minutes. Then transfer to wire rack to cool completely.