Crispy and delicious Eggless Chocolate Drop Cookies – they are easy to make and perfect to dunk in milk. Add your choice of chocolate chips or nuts.
This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.
These chocolate chip cookies are absolutely amazing. They will make kids and even grown ups very happy.
I love this recipe for chocolate drop cookies because they are quick and easy to make. Perfect as quick sweet treat for any time.
I made them as edible gifts during holidays and even for a bake sale. They are always a huge hit.
What are drop cookies?
Softened butter is beaten in with the other ingredients to form a smooth dough. The dough is then literally dropped on a baking sheet, hence the name ‘drop cookies’.
Ingredients
You need the usual cookie ingredients to make this recipe.
- unsalted butter – make sure that it is at room temperature. Leave it out on the counter for at least 1~2 hours. Use vegan butter to make these cookies 100% vegan.
- all purpose flour – substitute part of this with whole-wheat pastry flour.
- light brown sugar, granulated sugar & salt
- leaveners – baking powder and baking soda
- vanilla extract – I recommend to use pure vanilla extract instead of imitation variety.
- cocoa powder – I use this cacao powder in most of my chocolaty bakes.
- egg replacer powder – I always have a bag of egg replacer powder in my fridge to make eggless goodies. Substitute with ground flaxmeal. Or use 1 large egg.
- chocolate chips – substitute with chopped nuts.
- espresso powder – optional, but highly recommended ingredient to boost the chocolate flavor. Medaglia D’Oro is my favorite brand to buy.
Instructions
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or lightly grease them.
In a large mixing bowl or the bowl of a stand mixer – combine butter, sugars, cocoa powder, salt, baking powder, baking soda and vanilla extract. Mix until combined.
If you are going to add chocolate chips or nuts or any additions – add the milk, if not – skip the milk.
Add the egg replacer mixture and milk and mix until well combined. Scrape the sides and mix again.
Stir in the all purpose flour and espresso powder. Mix well.
Finally stir in the add-ins and mix with a spatula.
Drop 1 tablespoon of the dough on the prepared baking sheet about 2″ apart. A tablespoon scoop works beautifully here.
Bake for 12~14 minutes or the cookies are not shiny and look set. Remove from the oven and cool on the pan.
Taste Test
These cookies are great any way you bake them. The best chocolaty treat for the kids.
Serve them with a glass of milk and you will be a super star.
Few More Chocolate Cookies
More Eggless baked treats to try
Here are a few more baked treats that are eggless and delicious:
- basic sheet pan pancakes
- whole-wheat cinnamon rolls
- Italian rainbow cookies
- Victoria sandwich cake
- Lamingtons
- Individual banana pudding
Tips
- Use vegan butter and chocolate chips to make these cookies 100% vegan.
- Substitute chocolate chips with nuts or dried fruit to give these cookies a nutty twist.
- Any type of chocolate chips can be used – semi sweet, bittersweet, white, butterscotch or anything at all.
- Or if you like your cookies plain, then just leave them altogether.
- Add milk to the dough if you plan on adding any chocolate chips or nuts or dried fruit. If not skip milk.
- Cookie dough dropped onto parchment can be frozen for up to 2 months. Simply place the baking sheet in the freezer until the dough balls are set, then transfer them into a ziplock bag.
- To bake from frozen, bake for an extra 2~3 minutes or until they are set.
- High Altitude Baking tips: Use ¼ teaspoon each of baking powder and baking soda. Use ¼ cup of granulated sugar and bake at 375°F for 11~12 minutes.
Chocolate Drop Cookies
Ingredients
- ½ cup Unsalted Butter, softened
- ½ cup Granulated Sugar (I used Imperial Sugar)
- ⅓ cup Light Brown Sugar (I used Imperial Sugar)
- ⅓ cup Dutch Processed Cocoa Powder
- ½ teaspoon Salt
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 1 tablespoon Egg replacer powder whisked in 3tbsp Water (or 1 large Egg)
- 2 tablespoons Milk*
- 1 cup + 2 tablespoons All purpose flour
- 1 teaspoon Espresso powder
- 1¼ cups Chocolate chips or nuts
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or lightly grease them.
- In a large mixing bowl or the bowl of a stand mixer, combine butter, sugars, cocoa powder, salt, baking powder, baking soda and vanilla extract. Mix until combined.
- If you going to add chocolate chips or nuts or any additions – add the milk, if not – skip the milk.
- Add the egg replacer, milk and mix until well combined. Scrape the sides and mix again.
- Stir in the all purpose flour and espresso powder. Mix well.
- Finally stir in the add-ins – chocolate chips or nuts.
- Using a tablespoon or a tablespoon scoop, drop 1 tablespoon of the dough on the prepared baking sheet about 2" apart.
- Bake for 12~14 minutes or the cookies are not shiny and look set. Remove from the oven and cool on the pan.
Notes
- Use vegan butter and chocolate chips to make these cookies 100% vegan.
- Substitute chocolate chips with nuts or dried fruit to give these cookies a nutty twist.
- Any type of chocolate chips can be used – semi sweet, bittersweet, white, butterscotch or anything at all.
- Or if you like your cookies plain, then just leave them altogether.
- Add milk to the dough if you plan on adding any chocolate chips or nuts or dried fruit. If not skip milk.
- Cookie dough dropped onto parchment can be frozen for up to 2 months. Simply place the baking sheet in the freezer until the dough balls are set, then transfer them into a ziplock bag.
- To bake from frozen, bake for an extra 2~3 minutes or until they are set.
- High Altitude Baking tips: Use ¼ teaspoon each of baking powder and baking soda. Use ¼ cup of granulated sugar and bake at 375°F for 11~12 minutes.
Claudia Lamascolo
these chocolate drop cookies look awesome I think this will be a great addition for my Christmas cookie tray this year
Dani
These chocolate cookies look so tasty. These are perfect for after school snacks or party snacks. Thanks for sharing.
Lauren Vavala
Ohh this just reminded me that I haven’t had a full on chocolate cookie in way too long! Adding these to my Christmas cookie list!
Mahy Elamin
Oh, these cookies are so cute. . I LOVE how easy and delicious this is! Good idea! Looks very tasty! I am going to make this! This recipe really impresses! I really like! Thank you.
Dan Zehr
I would like to try these cookies with a cup of fragrant tea. They are very cute and I’m sure that’s very tasty. I like to give my kids light desserts, so your recipe is perfect for this.
Jen
I love the use of espresso powder in the recipe. Chocolate and espresso are such a perfect combo. Can’t wait to make these!
Veena Azmanov
These look so wonderful. I love how simple and easy this is. I can almost smell the espresso powder.
Marisa Franca
The cookies look and sound wonderful. I collect cookie recipes and I love chocolate cookies. These little treats would look fantastic on a Christmas cookie tray. I’m definitely saving the recipe.
April
Choctoberfest has never been more fun and healthier! Love every single word of this recipe because whatever makes kids happy makes me happy, too! Great photos, too, by the way!
Jenni LeBaron
Yes, please. I need a stack of these in my life immediately. They look absolutely delicious and full of gorgeous fudgy chocolate!
Toni Dash
My kids couldn’t stop eating these! They were really amazed!
Beth Sachs
My kids LOVE these chocolate drop cookies. So tasty and easy to make.
Shanna
I need a huge plate of these. I love how you added a little espresso to them for a little extra flavor.
Kathryn Donangelo
These chocolate drop cookies are amazing!! I’m ready for cookie season to start already so I can make these again!
Cookilicious
These cookies hit the right spot!!! Thank you so much for this recipe