Cookies are one of the best desserts, you just can’t go wrong with a good cookie. These eggless double chocolate cookies with sea salt are excellent cookies. The cookies have a chocolate dough filled and topped with chocolate chips and then topped with sea salt. They are gooey and fudgy and so chocolatey! The sea salt balances all the flavors so well you’ll love it. These are the best chocolate eggless cookies you can try! These cookies are perfect to shape into hearts for Valentine’s Day as well.

Happy Baking!

Servings: 18-22 cookies

Prep Time: 20-25 mins

Baking time: 20 mins

Chilling Time: 3 hours +

Total Time: 4-5 hours

Ingredients: 

• 114g/1 stick softened unsalted butter

• 250g/ 1.5 cups light brown sugar

• 50g/ 1/4 cup castor sugar

• 16g/ 2 tbsp cornstarch

• 3 tbsp water 

• 1tbsp maple syrup

• 48g/ 1/4 cup whole milk; at room temperature

• 1 tsp vanilla

• 170g/ 1.25 cups flour ; sifted

• 50g/ 1/2 cup unsweetened cocoa powder

• 1 tsp baking powder 

• 1/2 tsp salt

• 1.25-1.75 cups chocolate chips ( I used a mix of couverture and milk chocolate chips)

• 1-2 tbsp flaky sea salt

Directions:

1. In a bowl/stand mixer add softened butter, castor white sugar, and brown sugar. Cream the butter and sugar together using the paddle attachment for 5-8 mins till it’s light and fluffy. Be sure to scrape down the edges of the bowl in between.

2. While the mixture is creaming mix cornstarch and water in a bowl. Keep it aside.

3. Add all the wet ingredients- milk, cornstarch mixture, maple syrup, and vanilla essence to the creamed mixture and mix it in.

4. Mix it together and scrape the edges of the bowl. The mixture may look broken but that’s okay.

5. Add all the dry ingredients- the flour leaving about 1 tbsp aside. Add the cocoa powder, baking powder, and salt.

6. Mix it all together till almost mixed in.

7. Mix 1-1.25 chocolate chunks/chips with 1 tbsp flour kept aside and add it to the mixing bowl.

8. Mix till just combined. Be sure to scrape the edges of the bowl.

9. Wrap the dough with cling wrap and chill in the fridge for at least 2.5-3 hours.

10. When ready to bake, preheat oven to 325F.

11. Scoop cookie dough onto a parchment-lined baking tray. Make sure to place the cookie dough far from each other as it spreads in the oven.

12. Top with more chocolate chips/chunks and sprinkle sea salt over each scoop.

13. Bake at 325F for 16-18 mins.

14. Once out of the oven use a spatula to shape them if you want. You need to shape them when they’re hot!

15. Let them chill for 10 mins before eating. They are very soft and will break if not cooled.

Notes/Tips:

• Be sure to chill the dough. If you don’t it will spread more and it will be a mess.

• You can freeze the dough for 2-3 months. Thaw and bake when needed.

• I like to use a mix of chocolate chips and couverture chocolate as the chips hold their shape and the couverture melts forming puddles.

• Don’t skip the sea salt, it really helps to cut and balance the sweetness.

• Add the flour to the chocolate chips to help prevent them from sinking to the base of the cookie.

• Be sure the mixture is creamed well before adding the wet ingredients.

• I wrap the dough in a cling wrap parcel but you can cover the bowl and directly put it in the fridge to chill.

• If you want a depth of chocolate flavor use a mix of cocoa powders- I used dutch processed and dark cocoa powder.

• Use weight measurements if possible to get the best results.