If you’re a chocolate lover, this recipe is for you! No-Oven Double chocolate cookies are the ultimate indulgence – rich, fudgy, and bursting with intense chocolate flavor. But what makes this recipe even more exciting is that it’s made without an oven, making it accessible for anyone, regardless of their kitchen setup.
Whether you’re in a dorm room, low on baking equipment, or simply want a quick, easy treat without preheating an oven, these cookies are a perfect choice. Made with simple, everyday ingredients, this recipe brings together cocoa powder and chocolate chips for that delicious double-chocolate hit.
What makes these cookies so special isn’t just the ease of preparation, but also the sheer indulgence they offer. Layered in two types of chocolate – cocoa powder for a deep, rich base, and chunks or chips for that gooey, molten surprise. The result is a cookie that’s wonderfully soft and chewy, with a hint of crispness around the edges – a perfect texture that anyone can achieve, regardless of baking experience. This recipe is all about making things simple without compromising on taste.
The ingredients are easy to find and affordable, making it a fantastic option for a quick snack, a movie-night treat, or even as a last-minute gift. So, if you’re ready to embark on a chocolatey adventure that’s as simple as it is delicious, let’s dive in. These double chocolate cookies will prove that sometimes, all you need is a stovetop, a handful of ingredients, and a love for chocolate to create something truly unforgettable!
WHAT YOU’LL LOVE ABOUT THIS
- Simple ingredients
- No- oven
- Rich double chocolate flavour
- Quick and Convenient
- Crowd-Pleaser
INGREDIENTS USED IN MAKING NO-OVEN DOUBLE CHOCOLATE COOKIES
BUTTER
Butter is essential in eggless double chocolate cookies, providing both flavor and texture that make these treats irresistible. Its creamy richness enhances the chocolate, adding a luxurious depth to each bite. Butter also contributes to the cookies’ tender, melt-in-your-mouth texture, giving them a delightful balance of crisp edges and a soft, chewy center. Without eggs, butter takes on an even more important role, adding moisture to the dough and preventing the cookies from becoming dry. It helps the cookies spread evenly during baking, ensuring a beautifully uniform texture. In essence, butter is the magic ingredient that makes these cookies decadently flavorful and perfectly textured, turning each bite into a moment of pure indulgence.
ICING SUGAR
Icing sugar, plays a pivotal role in eggless double chocolate cookies, elevating their texture and sweetness. Its fine, powdery consistency ensures that it dissolves seamlessly into the dough, contributing to a smoother, more refined texture. This is especially important in eggless recipes, where achieving a delicate crumb can be more challenging. Icing sugar also adds a subtle, even sweetness that complements the rich chocolate without the grittiness of granulated sugar. Moreover, it helps bind the ingredients together, working with the butter to create a cohesive dough that holds its shape well. The result is a batch of cookies that are delightfully tender, perfectly sweet, and satisfyingly smooth, making each bite a true indulgence.
WHOLEWHEAT FLOUR
Whole wheat flour is packed with fiber, protein, vitamins, and minerals, making it a healthier alternative to refined flour. Whole wheat flour has a slightly nutty, earthy flavor, which pairs beautifully with chocolate. This added depth complements the richness of the cocoa and chocolate chips, enhancing the overall flavor profile of the cookies. For anyone looking to make their treats a bit healthier, using whole wheat flour is a smart way to make cookies more wholesome without sacrificing taste. This can be particularly appealing for those who want to enjoy indulgent treats with a bit of added nutrition.
COCOA POWDER
Cocoa powderis a key ingredient in eggless double chocolate cookies, providing a deep, rich chocolate flavor that defines these treats. It imparts the intense chocolatey taste without adding extra fat or moisture, making it ideal for balancing the sweetness and complementing the buttery richness. Cocoa powder also contributes to the cookies’ dark, appealing color, enhancing their visual appeal. As it integrates into the dough, it combines seamlessly with the flour and butter, ensuring an even distribution of chocolate flavor throughout.
MILK
Milk plays a vital role in eggless double chocolate cookies, enriching the dough with its creamy texture and enhancing the overall flavor. It helps to moisten and bind the ingredients, ensuring the dough comes together smoothly and holds its shape during baking. The milk adds a subtle, creamy sweetness that complements the rich chocolate and buttery notes, contributing to a balanced and indulgent flavor profile.
EQUIPMENTS USED IN MAKING NO-OVEN DOUBLE CHOCOLATE COOKIES
The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that your eggless chocolate cookies in cooker comes out delicious!
This recipe doesn’t require a lot of equipment. Measuring Cups and Measuring Spoons. are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.
You’ll need a cooker in which cookies will get baked.
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TIPS TO MAKE NO-OVEN DOUBLE CHOCOLATE COOKIES
- Ensure the butter is at room temperature before creaming with sugar. This will make it easier to mix and will help in achieving a light and fluffy texture.
- Since chocolate is the main star, opt for high-quality cocoa powder and chocolate chunks or chips. A richer cocoa powder and a good dark or semi-sweet chocolate will give you that intense chocolate flavor.
- Once you add the dry ingredients to the wet, mix just until combined. Overmixing can make the cookies tough and impact the texture.
- If you’re in a warm environment or find the dough sticky, chilling it for 20–30 minutes can help prevent spreading and will make shaping easier. Chilling also intensifies the flavor!
- When cooking on the stovetop, cover the skillet or pan with a lid. This helps retain heat and allows the cookies to cook through and set without drying out.
- Allow the cookies to cool for a few minutes after taking them off the heat. This helps them firm up slightly, ensuring they hold their shape while still giving you that gooey, chocolatey center.
- ½ cup (113g) softened butter
- ¼ cup icing sugar
- ¾ cup whole wheat flour
- ¼ cup cocoa powder
- 2 tbsp milk
- Chocolate chips, to top
- In a bowl add softened butter and sugar. Whisk it well till light and fluffy and all the sugar is dissolved.
- Then add whole wheat flour, cocoa powder and milk.
- Mix it well to form a soft dough. Refrigerate the dough for 30 minutes.
- Once the dough is chilled, shape it into small balls of 7g each and place a chocolate callete on top.
- Place the cookies on plate lined with parchment paper.
- For baking , set a pan on medium- low heat and spread a layer of salt in it.Place a small stand in the centre.
- Carefully place the cookie plate over the stand and cover it . Let it cook for 12-15 minutes.
If you like my No-Oven Double chocolate cookies recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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