These eggless chocolate butter cookies are deliciously light and airy, with just the right hit of chocolate, you’ll be hard pressed to stop at a sensible number!
Estimated reading time: 5 minutes
Eggless Chocolate Butter Cookies
I went to and fro in coming up with a name for this easy cookie recipe. The recipe itself is just a twist on our eggless butter cookies that we make all the time, and was originally, my granny’s recipe, see below.
My 16-year old, Sahara, is in charge of all the cookies these days. She loves baking every weekend, and because she and her older sister, Sapphire have an egg allergy, the butter cookies and our eggless brownies feature frequently. As do these eggless chocolate chip cookies.
So one day, I suggested she add a little cocoa powder to the mix and we were all bowled over by the result. I’m not even a massive chocolate fan, so that’s saying something.
Sahara went a step further and chopped up some white chocolate and threw them in. The white chocolate added a caramelised, slightly burnt flavour to these eggless chocolate butter cookies, making them even better.
So because they started out life as butter cookies, I wanted to keep that identity. In the end, we settled for Eggless Chocolate Butter Cookies, covering all bases!
The Ingredients
So our eggless butter cookies need only 5 ingredients. In today’s recipe, we add cocoa powder and optional chocolate chips, making it 6 or 7 ingredients. Let’s take a look a them.
The Flours
We use all purpose flour and a touch of cornflour (cornstarch in the US). The cornflour is there as a binder as well as to provide a lift to the texture.
Salted Butter
If you’ve been following me a while, you’ll know that I buck the trend by preferring to use salted butter in all my baking. I know you hear folks saying they like to control the amount of salt in their recipes and all that.
I have never, ever felt the need to do so and salted butter works perfectly in everything I bake. It helps that I stick to the same 2 brands all the time.
Cocoa Powder
You want a good quality, unsweetened cocoa powder. When buying cocoa powder for baking, always ensure that’s all you’re getting, and that it’s not a blend. There are so many brands out there that have 100% cocoa, and nothing more.
Something like this from Amazon is perfect (affiliate link).
We are only using a small amount, to add flavour and aroma, without compromising that airy texture.
Icing Sugar
This is just regular icing sugar (powdered sugar in the US). Using this instead of regular caster or granulated sugar is what gives our eggless chocolate butter cookies that airy texture.
Vanilla
Whatever good quality, vanilla extract that you usually use will be perfect. Vanilla lends a creamy flavour to our cookies. I love using this vanilla paste full of actual vanilla seeds in these cookies. It’s my go-to vanilla unless I need a pristine look like when I’m making light coloured buttercream icing.
Chocolate Chips
These are optional. Adding chocolate chips to our eggless chocolate butter cookies lends texture and a little more flavour to them. But they’ll also “interfere” with that whole airy feel of the cookies.
I shall leave this completely up to you, and also whether you want to use white, dark or chocolate chips. We don’t use ready made chocolate chips, preferring to chop our own for haphazard and differently sized chips.
Eggless Chocolate Butter Cookies Recipe
It’s super easy. This is what we’ll be doing:
- Sift the flours and cocoa powder.
- Beat the butter and sugar with a wooden spoon.
- Add the flour mix and form a dough.
- Roll into logs and chill for 15 minutes, and turn on the oven.
- Slice, place on baking sheet and bake for 15 minutes.
Super easy!
How long do they Last?
They will last for a week, easily. Store them in an airtight container once they’ve cooled down to room temperature.
And there you have it. Shall we get our aprons on?
If you enjoy the recipe, drop me a comment and let me know. And if you are feeling like a star, don’t forget that 5-star rating!
If you make this recipe, post it on Instagram and tag me @azlinbloor and hashtag it #linsfood.
Lin xx
More Eggless Recipes
Eggless Chocolate Butter Cookies
Equipment
- 1 large bowl
- 1 weighing scales
- 1 sieve
- 1 wooden spoon
- 1 Knife
- 1 Chopping board
- cling film
- 2 baking trays
Ingredients
- 180 g all purpose flour
- 30 g cornflour (cornstarch in the US)
- 15 g unsweetened cocoa powder
- 180 g salted butter at room temperature
- 50 g icing sugar (powdered sugar)
- ½ tsp vanilla extract
- 50 g white chocolate or chocolate chips
Instructions
- Sift the flours and cocoa powder together. Set aside.
- Tip the butter into the bowl and whisk with a wooden spoon for a minute to lighten.
- Add the sugar and vanilla and whisk for another minute.
- Tip in the flour mix and work with the wooden spoon, then your fingers to form a dough.
- Lightly mix in the chocolate chips, if using. Don't knead the dough, use a light touch, and just your fingers, not the palm of your hand.
- Roll the dough out into logs, wrap in clingfilm and chill for 15 minutes in the fridge.Preheat the oven to 160˚C/310˚F.
- Take 1 log out of the fridge, and using a sharp knife, slice little discs about ½ an inch thick (just over 1 cm). Work quickly, as the dough warms up, it'll soften.
- Arrange the sliced dough on a baking sheet and bake for 15 minutes.Repeat with the other dough. Or, you can slice the other log, fill another baking tray and bake 2 baking trays at the same time. The tray on the lower shelf may need 2 minutes longer.Cool completely and store in an airtight container.
These are really good thank you!
My pleasure, Jocelin.