Eggless Brown Butter Chocolate Chip Cookies

Eggless brown butter chocolate chip cookies with crisp edges, soft centers, and melted dark chocolate in every bite.

Recipe Source Link:https://www.mygingergarlickitchen.com/eggless-brown-butter-chocolate-chip-cookies/

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RECIPE INGREDIENTS

» For Eggless Brown Butter Chocolate Chip Cookies

• 1/2 cup (110 g) dark brown sugar, packed
• 1/4 cup (50 g) granulated sugar
• 3 tablespoons milk, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons cornstarch
• 1/8 teaspoon salt
• 1 cup chopped dark chocolate or chocolate chips, or use half of each
• Extra chocolate chips and chopped chocolate, for topping

RECIPE INSTRUCTIONS

» How to Make Eggless Brown Butter Chocolate Chip Cookies

1. Add the butter to a saucepan over medium heat. Cook until melted, foamy, and golden brown with brown bits at the bottom of the pan. Stir continuously to prevent burning. Remove from the heat and let it cool for 15-20 minutes.
2. Chop the dark chocolate and set it aside.
3. In a large bowl, whisk together the browned butter, dark brown sugar, and granulated sugar until smooth and glossy. Add the milk and vanilla extract, then whisk again until fully combined.
4. In another bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
5. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped dark chocolate or chocolate chips, or both.
6. Cover and chill the dough for at least 1 hour, or overnight for the best flavor and texture.
7. Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper. Scoop the dough into 9 large cookie dough balls for thick bakery-style cookies, or make 12 cookies for slightly smaller cookies. Place them on the prepared baking tray, leaving enough space between each cookie.
8. Press a few extra chocolate chunks and chocolate chips on top for bakery-style chocolate chip cookies. If you prefer thinner and crispier cookies, gently flatten the dough balls slightly before baking. Bake for 11-14 minutes, or until the edges are lightly golden and the centers still look slightly soft.
9. Let the cookies cool on the baking tray for 10 minutes. Sprinkle with flaky sea salt, if desired. Enjoy warm with milk or coffee for crispy edges and a soft, chewy center.
10. To store, transfer the cookies to a wire rack and let them cool completely before storing them in a parchment-lined cookie tin or airtight container. The cookies will crisp up slightly as they cool and will stay fresh for up to 5 days at room temperature.

RECIPE NOTES

1. Slightly underbake the cookies for gooey, soft centers.
2. If the dough feels too soft, chill it longer before baking.
3. For thicker bakery-style cookies, bake straight from chilled dough.
4. Sprinkle flaky sea salt on top to balance the sweetness and enhance the chocolate flavor.