Description
These Eggless Chocolate Chip Cookies feature a rich, nutty flavor from browned butter and a perfect chewy texture without using eggs. Made with a flaxseed meal ‘egg’ substitute and homemade buttermilk, these cookies are delightfully soft with a crisp edge, studded with semi-sweet chocolate chips and finished with a sprinkle of flaky sea salt for an irresistible balance of sweet and savory.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (2 sticks)
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon ground flaxseed meal
- 3 tablespoons water
- â…“ cup whole milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
Dry Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine salt
Add-ins
- 1½ cups semi-sweet chocolate chips
- Flaked sea salt for sprinkling
Instructions
- Browning Butter: Melt the unsalted butter in a light-colored skillet over medium heat, stirring constantly until it foams and then turns golden brown with a nutty aroma, about 5 to 7 minutes. Transfer to a heatproof bowl and allow to cool to lukewarm.
- Make Flax ‘Egg’: Whisk ground flaxseed meal with water in a small bowl. Let sit for 5 minutes until it thickens into a gel-like consistency, acting as an egg substitute.
- Prepare Buttermilk Substitute: Combine whole milk and apple cider vinegar in a cup and let stand for about 5 minutes to thicken slightly and provide acidity.
- Combine Wet Ingredients: In a mixing bowl, beat cooled browned butter with brown and granulated sugar on medium speed until combined, about 1 minute. Add the flax ‘egg,’ vanilla extract, espresso powder, and homemade buttermilk. Mix on low speed until just combined to avoid overmixing.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, baking powder, and salt for even distribution.
- Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients on low speed until the flour is fully incorporated with no streaks remaining. Gently fold in the chocolate chips by hand.
- Chill Dough: Cover the dough tightly and refrigerate for at least 1 hour to solidify the fats and improve texture and flavor.
- Preheat and Prepare to Bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop 2-tablespoon portions of dough onto sheets, spacing 2 inches apart. Lightly flatten each mound and sprinkle with flaked sea salt.
- Bake: Bake for 10 to 12 minutes until edges are golden and centers appear set but slightly underbaked. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Using a light pan helps visually gauge the butter browning process for better flavor development.
- Don’t skip chilling the dough; it prevents excess spreading and enhances cookie texture.
- Instant espresso powder is optional but intensifies chocolate flavor without adding a coffee taste.
- You can substitute dairy milk with a plant-based milk if desired, but the acidity from vinegar is important to mimic buttermilk.
- Flaked sea salt adds a wonderful contrast and finish—feel free to omit if you prefer less saltiness.
