These Dark Chocolate Chip Cookies are decadent soft and chewy eggless chocolate cookies that are loaded with chocolate chips! The dark chocolate cookies get their color from two types of cocoa powders; they're what chocolate dreams are made of! If that wasn't enough, these beauties also gluten free, nut free, eggless and can easily be made vegan!
These Dark Chocolate Chip Cookies stay soft for days...even without any eggs! Many eggless cookies have a tendency to dry up but not these! Thanks to our special ingredient...molasses! You can also find that secret ingredient in our regular Eggless Chocolate Chip Cookies! If you're looking for gluten free dark chocolate cookies without butter or vegan baking sticks, check out my Olive Oil Cookies!
For more double chocolate cookie recipes, try my Dark Chocolate Sugar Cookies, Chocolate Marshmallow Cookies, Eggless Chocolate Cookies, Chocolate Sprinkle Cookies and Double Chocolate Brownie Bites.
Reasons to Love These Dark Chocolate Cookies
- Allergy Friendly- These dark chocolate cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Gooey Inside- The cookies are thick, soft, chewy and oozing with chocolate inside like my No Butter Chocolate Chip Cookies!
- Chocolate Chips- They are fully loaded and topped with chocolate chips like my Microwave Chocolate Chip Cookie!
- Double Chocolate- There is chocolate in two different ways like in our Eggless Chocolate Cookies! Make sure to check out my Mini Chocolate Cookies if you like smaller dark chocolate chocolate chip cookies!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s nut safe but it does contain dairy. It also contains xanthan gum.
- Cocoa Powders- I like to use two types to give the cookies their dark color, but if you only want to use one, use Dutch or Natural Unsweetened. Do not only use Dark.
- Vegan Baking Stick/Butter- Only use room temperature. If you use melted or softened, the cookies will spread too much while baking.
- Cornstarch and Water- These are eggless cookies so this mixture helps bind everything together.
- Dark Brown Sugar- It gives the cookies the softness we need to offset the dryness from the cocoa powders and lack of eggs like in my Chocolate Blossom Cookies.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a non-dairy milk of your choosing.
- Molasses- The secret ingredient! I use a tablespoon of unsulphured molasses like in my Chocolate Marshmallow Cookies. Without it, the cookies will dry up within a day. For a recipe without it, check out my Chocolate Chocolate Chip Cookie Bars!
- Chocolate Chips- To keep vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan Chocolate Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
How to Make this Recipe with All Purpose Flour
- Use 1 ¼ packed cups of regular flour (210 grams).
- Make sure to also use packed cups of cocoa powder (58 grams).
- You still need to chill the dough due to the lack of eggs.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Dark Chocolate Chip Cookies
Here are the step by step instructions to make these dark chocolate cookies!
Step 1: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, cocoa powders, baking soda and kosher salt. Set aside.
Step 2: Make the Cornstarch Water
Next, in a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Cream the Butter and Sugar
In the large bowl of an electric mixer or using a hand held mixer, beat the room temperature butter and the dark brown sugar until smooth and creamy. About 2 minutes.
Step 4: Add in the Other Wet Ingredients
Then slowly beat in the cornstarch water, milk, molasses and the vanilla until fully combined. It will appear chunky.
Step 5: Add in the Dry Ingredients and Chocolate Chips
With the mixer on low speed, slowly beat in the gluten free flour mixture until just combined. Use a spatula to scrape down the sides and combine again.
Gently fold in the extra chocolate chips.
Step 6: Chill and Form into Balls
Cover the bowl with plastic wrap and then pop the entire bowl of dough in the fridge for 2.5 hours.
Once the 2.5 hrs is up, take the dough out of the fridge. Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 12 scoops.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Step 7: Add Additional Chocolate Chips
Pour the additional ½ cup chocolate chips onto a small plate. Press the tops of the dough balls into the chocolate chips. With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
Step 8: Bake the Cookies and Cool
Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 15 minutes.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before finally transferring to a cooling rack.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. For this recipe make sure to use packed cups or please read the gram amount.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. Do not use dark alone; it will make your cookies too dry and bitter.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The cookies will spread out when baking into a giant mess.
- Chill the Dough- If you don’t chill the dough for at least 2.5 hours, the cookies will spread and be flat and thin. Chilling overnight is the best.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast.
Recipe FAQs
You can make the dough the night before. Keep it in a bowl and cover the top with plastic wrap in the fridge. If doing this, there is no need to chill again prior to baking.
Or wrap the dough in plastic and freeze the dough for up to 30 days. Thaw the dough in the fridge the night prior to using.
Yes! Most gluten free and eggless baked goods are best made the same day, but you can make these cookies a day before!
Unlike most eggless cookies, these actually get softer the next day. The cookies will be soft and chewy in the middle with crip edges the first day. After being in an airtight container, the cookies will be soft throughout.
I don’t recommend using a different sugar. Eggless cookies can be very dry and the dark brown sugar adds lots of moisture.
Once the cookies have cooled, store them in an airtight container at room temperature for up to 3 days.
If you want them warm and gooey, heat the cookie in the microwave for a few seconds prior to serving. Be careful not to burn your mouth.
Other Double Chocolate Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Dark Chocolate Chip Cookies
Ingredients
- 1 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- ½ cup cocoa powder (I use ¼ cup Dutch or Natural Unsweetened and ¼ cup Dark)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups dark brown sugar , packed
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons of water
- ¼ cup milk
- 1 tablespoon unsulphured molasses
- 1 teaspoon pure vanilla extract
- 1 ¼ cups chocolate chips (reserve ½ cup for the tops)
Instructions
- In a medium bowl, whisk together the 1 ¼ cups gluten free flour, ½ cup cocoa powder, 1 teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- In a large bowl of an electric mixer fitted with the paddle attachment or using a hand held mixer, beat the ½ cup room temperature butter or vegan baking stick and the 1 ¼ cups dark brown sugar until soft and creamy. About 2-3 minutes.
- With the mixer on low speed, beat in the cornstarch water mixture. Then beat in the ¼ cup milk, 1 tablespoon unsulphured molasses and 1 teaspoon pure vanilla extract. The mixture might look slightly chunky and that’s normal.
- Still on low speed, beat the gluten free flour mixture into the wet ingredients, a little at a time until just combined.
- Once combined, scrape down the sides of the bowl with a spatula and using the spatula, fold in ¾ cup of the chocolate chips.
- The batter will be very wet and sticky. Don’t try to take it out of the bowl. Cover the bowl with plastic wrap and put it in the fridge for at least 2.5 hours. It needs to harden otherwise the cookies will spread all over the place.
- After 2.5 hours, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and do not grease. Set aside.
- Take the bowl out of the fridge. Using a large cookie scoop (I use a 2 ounce scoop), scoop the dough out into 12 scoops. If it is sticking to your hands, get your hands slightly wet.If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Place the additional ½ cup of chocolate chips on a plate. Press the top of the dough balls into the chips. With your hand, gently press down on the chips so they stick to the dough, but keep the ball shape.
- Place the dough balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 13-15 minutes.I only bake 6 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack. If you don't let them cool a little on the pan, the cookies will break apart into a giant mess when you try to lift them up.Repeat this with the remaining dough balls.
Julie Santaniello-Brox
Hi, I was asked to bring cookies to Thanksgiving dinner, and I am NOT a baker. Your dark chocolate sugar cookies, caught my eye and then I saw your dark chocolate chip cookies. I will have my hands full cooking so many things so I only want to do one of these and I wonder if you could give me your opinion on which one to try first?? None of the guests have gluten or dairy or sugar issues and I am not familiar with that kind of baking. If they are just as delicious as other non-gluten, free desserts, I’d like to try it… Why not? Please give me your opinion if you see this. Thanks.
Lee
Hi Julie! I really love the dark chocolate sugar cookies! They're one of my favs! I can email you flour recommendations if need be!
Amarjeet Kaur
what if I don't have molasses?
Lee
You could leave it out. It is just added so the cookies stay softer longer. Or you can try to replace it with honey or maple syrup. Hope this helps!
Annie
I have made these cookies about 5 times now and every time I make them they taste better and better! It’s the best of both worlds when you can eat the cookie dough out of the fridge and then pop them in the oven and have a hot gooey cookie with some coconut ice cream. The BEST! Thank you!
Lee
Thank you, Annie!!!! I am so glad!!
Roxanne
Absolutely divine. Made these using buckwheat flour and date syrup instead of molasses as I didn’t have any on hand. So good !!! These will be my go to cookies ❣️
Lee
Thanks so so much!
Shel
Hi Roxxane,
Did you use buckwheat floyr alone or it was in your GF flour mix? Coz I'm looking into using up my BW flour before it goes bad and hoping to find something good that only uses that flour alone.
John
Making sure gluten free and egg free cookies sure is hard! I’m glad you found an easy way to do it!
Lee
Thank you!!