Easy Eggless Double Chocolate Cookies

If you feel that chocolate cookies are the best kind of cookies, you are going to love this recipe! Thick, chocolatey cookies with an intense chocolatey flavour, crispy edges and a molten pool of chocolate in the middle. Sounds just right, doesn’t it?!

These double chocolate cookies are not only eggless but are also made with wholesome ingredients. Cookies that use two types of chocolate: cocoa powder and dark chocolate of course. Cookies that are made with wholewheat flour and sweetened with jaggery. And they are actually really easy to make!

If you love eggless chocolate cookies, you may also like these recipes from my blog:

Gluten-free Oat Walnut Chocolate Chip Cookies

Nutritious Molten Chocolate Cookies

Main Ingredients:

Whole Wheat Flour forms the base for this cookies. Fine milled wholewheat flour, that is our regular Gehu aata, works really well in this recipe.

Jaggery is the main sweetener in this recipe. I prefer the caramel flavour notes of jaggery as it enhances the flavour of the cookies.

Butter makes the cookies moreish. Butter is needed in a cookies recipe to create that light and crumbly texture but is also adds a lot of flavour.

Cocoa Powder is one of the main chocolate elements in this recipe. Using a good quality cocoa powder will make all the difference. I would recommend using a dutch processed cocoa powder with high cocoa fat percentage (around 20-25%). This will give you a very intense chocolatey flavour and rich colour.

Milk helps bring this dough together. If you prefer crispier cookies, you can use 1 tbsp less milk in this recipe.

Dark Chocolate is what makes these cookies “Double Chocolate Cookies!” I prefer to use curvature chocolate instead of compound chocolate. You can use a mild or dark chocolate based on your personal preference of course. You can also use a mix of two types of chocolate.

Now that we have covered the main ingredients, here is the detailed written recipe for you:

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