Eggless Double Chocolate Cookies Recipe
Recipe type: Eggless, Dessert
RecipeCuisine: General
Prep time: 
Cook time: 
Total time: 
Serves: 24
Eggless Double Chocolate Cookies Recipe with stepwise instructions.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
Wet Ingredients:
  • ¼th cup sweetened condensed milk
  • 2 tbsp milk
  • ¼th cup chocochips
  • ¾th cup butter softened
  • 1 tbsp orange zest (optional)
  • 3 tbsp melted chocolate (chocolate gently heated over a double boiler )
Dry Ingredients:
  • 150 gm all purpose flour (maida)
  • 2 tbsp wheat flour
  • 2 tbsp cocoa powder
  • a pinch of salt
  • ¼th tsp baking powder
  • a pinch of baking soda
  • 3 tbsp granulated sugar or caster sugar
  • 1 tsp dry ginger powder
For Chocolate Dip:
  • 1.1/2 cup chocolate + 1 tbsp butter (chocolate gently heated over a double boiler or bain marie along with butter)
How to make the recipe?
  1. Sieve the flour, wheat flour, baking powder, baking soda, cocoa powder, salt and ginger powder. Also add orange zest now if using.
  2. Cream butter, sugar and milk until light and fluffy. Ensure the sugar is dissolved nicely.
  3. Add condensed milk and melted chocolate. Beat again manually or with an electric beater until they look smooth and even.
  4. Now fold in the dry ingredients into batches of three with the help of a rubber spatula.
  5. Lastly add the chocochips. You would reach a stage where your spatula will be tough to move around. So stop here and the bring the mixture together with your finger. Be gentle don't knead it too much.
  6. It would appear something like this. Stop here and grease your pans or tray. Preheat oven at 160º C exactly fifteen mins before baking.
  7. Divide the dough into 20-24 equal portions shaping into small balls. Place the balls over the greased tray with little distance from each other. Else they won't rise or bake evenly. Just give a small impression from the thumb towards the center gently. Alternatively you could shape them into flat rounds, any shape from cookie cutter. I prefer to keep it simple.
  8. Bake at 160º C for about 17-20 mins or until the skewer comes out easily.
  9. Cool them on a wire rack.
  10. Frosting cookies are optional. Meanwhile melt the chocolate with butter and keep it ready. I don't have a pic for this one.
  11. Once the cookies cool down dip them half way into the melted chocolate mixture. Place them on a parchment paper and allow to cool. Once they cool down the chocolate would solidify, now store them into an air-tight container and place in the fridge.
  12. Serve your eggless double chocolate cookies warm or cold.
1.Please don't over bake or under bake these cookies.

2.If the dough is difficult to handle then chill in the fridge for some time then use them.

3.Do not over mix or over knead the dough.
Recipe by Flavors of Mumbai at