These eggless brown butter chocolate chip cookies come out with crisp edges, soft centers, and melted chocolate in every bite. The brown butter gives them a caramel-like warm buttery flavor, and once they cool completely, the edges get crispier just like bakery cookies.
I made these cookies with two versions: one with dark chocolate chips and chopped dark chocolate together, and another with only dark chocolate. The chopped chocolate version turned extra melty after baking and created little melted chocolate pockets throughout the cookies. The classic chocolate chip version turned out equally delicious with a more traditional cookie texture.
These cookies bake up thick, rich, and buttery without feeling like a compromise version of chocolate chip cookies just because they are eggless.
Dry chickpeas crisp better and roast more evenly. This makes a healthier, high-protein snack.
Table of contents
The brown butter makes the whole kitchen smell amazing while they bake, and waiting for them to cool is honestly the hardest part.
I made these a little extra thick and bakery-style, so they stay soft inside. If you love thick homemade cookies that taste warm, buttery, and fresh from a bakery, you should definitely give these cookies a go, and there is a high chance that you will end up baking these again and again.
About Eggless Brown Butter Chocolate Chip Cookies
These Brown Butter Chocolate Chip Cookies are eggless, with melty chocolate and super decadent.
The brown butter here adds so much flavor without making this recipe complicated, and the texture turns out exactly how I want a chocolate chip cookie to feel. Crisp around the edges, soft in the middle, and filled with lots of melted dark chocolate. Pure chocolate decadence.
I have made a lot of eggless chocolate chip cookies over the years, and this version is certainly one of my favorite ways of making chocolate chip cookies.
I baked these with regular unsalted butter, but they can also be made vegan with vegan butter and dairy-free milk.
The dough might look really soft at first, but trust me, it will shape into a perfect dough once you mix it, and it bakes up beautifully after chilling. I made 9 large cookies with this recipe, and they turned out thick and chunky. If you want slightly thinner cookies, you can divide the dough into 12 instead, and slightly press them before baking.
One thing I really love about these cookies is that they are loaded with chopped dark chocolate. It melts so nicely while baking and creates little melted pockets all through the cookies. I topped them with more chocolate chips and chocolate, because why not. The more chocolate, the better! Isn’t it?
I used 75% dark chocolate, but you can also use 50%, or even 84% dark chocolate depending on how rich you want them. Milk chocolate can also be added here.
The cookies smell incredible the second you open the oven. I have a bad habit of breaking these open while they were still warm because the melted chocolate in the middle looked way too good to wait for.
So if you love chocolate cookies, love chocolate desserts, and want to try something incredible, these egg-free brown butter cookies should be on your to-bake list. Are you ready to learn more about them? Let me walk you through.
Why You Will Love These Cookies
These Brown Butter Chocolate Chip Cookies
✔️ turn out thick like bakery-style cookies
✔️ have crisp edges with soft & chewy middles
✔️ are completely eggless
✔️ are rich and buttery
✔️ have a deep brown butter flavor
✔️ have warm melted chocolate in each bite
✔️ get crispier like bakery cookies
✔️ are easy to make
✔️ use simple pantry ingredients
✔️ taste so good with cold milk
Ingredients
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Unsalted Butter: For making brown butter, you will need unsalted butter. Use any good * quality butter here, because this is what gives these cookies so much flavor. Once it * starts turning golden, the smell is amazing.
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Sugar: You will need two types of sugar for this recipe. The first is dark brown sugar * to keep the cookies soft and give them a deeper flavor. The second is granulated sugar, * which is added to give these cookies a crisp outer layer.
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Milk: It acts as a binder, adds moisture, and helps replace the eggs.
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Vanilla Extract: A little bit of vanilla makes the dough smell really good here. Just * like the one you get from bakery cookies.
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All-Purpose Flour: To give these cookies structure, I use all-purpose flour. But you * can also use whole wheat flour or any other flour of your choice. Gluten-free all-purpose * flour also works here.
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Cornstarch: Optional ingredient to keep the thick cookie centers soft.
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Baking Soda: A bit of baking soda helps the cookies spread slightly while baking.
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Baking Powder: It acts as a rising agent and helps give the cookies a little lift.
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Salt: Balances the sweetness of these cookies and brings out the chocolate flavor more.
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Chocolate: You can use either dark chocolate chips, dark chocolate chunks, or both to give these classic chocolate chip cookies a lovely chocolate flavor and texture. The chopped chocolate melts into little puddles throughout the cookies. You can use 50%, 75%, or even darker chocolate depending on what you like.
How to Make Bakery-Style Eggless Chocolate Chip Cookies
Baking these cookies is so simple.
- Just brown the butter by adding the unsalted butter to a saucepan over medium heat. Stir continuously until the butter turns golden brown and smells nutty. Once browned, let it cool for about 15–20 minutes.
- Then mix in both the sugars and whisk until smooth and glossy. After that, add milk and vanilla extract and whisk again until creamy.
- Sift the flour, cornstarch, baking soda, baking powder, and salt. Add in the wet ingredients and mix until just combined. The dough should look soft here.
- Then fold in the chocolate chips and chopped dark chocolate. You can also make them using only chocolate chips if you want a more classic chocolate chip cookie texture.
- Cover and chill the dough for at least 1 hour. Overnight chilling makes the cookies even thicker.
- Scoop the dough into large cookie dough balls and place them onto a parchment-lined baking tray. Add a few extra chocolate pieces and chocolate chips on top before baking because they look really nice after coming out of the oven.
- Bake at 350°F (175°C) for 11–14 minutes or until the edges are crisp and the centers still look slightly soft when they come out.
- Let the cookies cool for a few minutes before serving. The edges get lightly crisp while the middle stays soft and warm. And enjoy!
- To store, let the cookies cool completely on a cooling rack and store them in an airtight cookie jar. Just reheat them in the microwave for a few seconds to melt the chocolate again.
Variations
Only Chocolate Chips
For just a chocolate chip cookie version, skip the chopped chocolate and use only chocolate chips for a more classic cookie texture.
Use Different Dark Chocolate
I used 75% dark chocolate, but you can also use maybe 50% dark chocolate or even 84% dark chocolate for a richer flavor.
Sea Salt Topping
For a sweet and salty taste, sprinkle some flaky sea salt on top while the cookies are still warm.
Smaller Cookies
I made 9 large cookies, but you can make 12 smaller cookies instead of 9 large bakery-style cookies. You can also flatten them a bit before baking.
Chocolate Chip Mint Cookies
Love mint flavor in chocolate chip cookies? Then add a bit of peppermint extract for a cool minty twist.
Serving Suggestions
Enjoy them warm with cold milk, hot coffee, tea, or just as they are. They taste so good regardless of the way you serve them.
If you are storing them, then warm the cookies slightly before serving for the best taste and gooey chocolate pockets.
You can also crumble them over vanilla ice cream, or serve them warm straight out of the oven like brownies with dulce de leche ice cream.
These can also be served at a high tea party along with other decadent cookies like snowball cookies, eggless triple chocolate cookies, Thumbprint Cookies, 2-Ingredient Chocolate Cookies, Pistachio Cranberry Cookies, 2-Ingredient Peanut Butter Cookies, 3-Ingredient Eggless Nutella Cookies, etc.
Storage Suggestions
Store the cookies in an airtight container at room temperature for up to 4 days.
The cookies get crispier after cooling just like bakery cookies, and that’s what I really love about this recipe.
The dough is freezable, so you can also freeze the cookie dough balls and bake them later.
Tips & Tricks to Make the Best Eggless Brown Butter Chocolate Chip Cookies
- Brown Butter: When making brown butter, keep stirring the butter while browning because it can burn very quickly.
- Cooling the Butter: Let the browned butter cool for 15 minutes before mixing it with the sugars so the dough doesn�t turn oily.
- Measuring Flour: Perfect measuring is very important for this recipe. So spoon and level the flour instead of scooping directly from the bag, otherwise the cookies can turn dense.
- Chilling the Dough: Chilling the dough helps the cookies bake up thicker and gives them a better chewy texture. You need to chill the dough for at least an hour, but you can chill it overnight for even thicker cookies. I chilled the dough for 8 hours, and they came out perfectly thick. So big, chunky, and droolicious.
- Soft Centers: The cookies should still look slightly soft in the center when you take them out because they continue cooking on the tray. This is what keeps the centers soft.
- Chocolate: Chopped dark chocolate melts much better than chips and creates little melted chocolate pockets throughout the cookies. I personally liked these brown butter cookies made with real dark chocolate more than the chocolate chip version.
- Cookie Size: For thick bakery-style cookies, I made 9 large dough balls instead of smaller cookies. But you can surely bake them into thinner and smaller cookies by making 12 cookies and flattening them slightly.
- Extra Chocolate on Top: Always press a few extra chocolate pieces and chocolate chips on top before baking because it makes the cookies look much prettier after baking.
- Salt: Feel free to sprinkle a little flaky sea salt on top. Salt balances the sweetness and makes the chocolate flavor stand out more.
- Storage: Store the cookies in an airtight container once fully cooled so they stay soft for days.
- Reheating: If you like the melted chocolate pieces in the cookies, then warm the cookies for a few seconds before eating. This reheating turns them soft and melty again, and warm cookies always taste fresh for a straight-out-of-the-oven feel.
FAQ
Can I make these without brown butter?
Yes, you can, but then they won’t be brown butter chocolate chip cookies. They will just be chocolate chip cookies. The brown butter adds so much flavor and makes the cookies smell amazing while baking.
Why did my cookies spread too much?
Usually, this happens if the dough gets too warm before baking or you didn’t chill it enough. Chilling helps the cookies stay thick.
Can I use only chocolate chips?
Yes. I tested both versions, and both turned out really good. The chopped chocolate version just gives you more melted chocolate throughout the cookies, that’s it.
How do I keep the cookies soft?
Store them in an airtight container and also avoid overbaking them. Overbaking can turn them hard.
Can I freeze the dough?
Yes. Freezing the cookie dough is possible. Freeze the dough balls and bake them directly from frozen with 1–2 extra minutes of baking time depending upon the temperature of your oven.
Eggless Brown Butter Chocolate Chip Cookies (Step-by-step photo instructions)
How to Make Eggless Brown Butter Chocolate Chip Cookies
- 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.
- Chop the dark chocolate and set it aside.
- 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.
- In another bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped dark chocolate or chocolate chips, or both.
- Cover and chill the dough for at least 1 hour, or overnight for the best flavor and texture.
- 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.
- 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.
- 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.
- 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 Card
Eggless Brown Butter Chocolate Chip Cookies [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | American | 9 large |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 320 calories | 1 |
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
INSTRUCTIONS:
How to Make Eggless Brown Butter Chocolate Chip Cookies
- 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.
- Chop the dark chocolate and set it aside.
- 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.
- In another bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped dark chocolate or chocolate chips, or both.
- Cover and chill the dough for at least 1 hour, or overnight for the best flavor and texture.
- 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.
- 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.
- 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.
- 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.
Watch Full Recipe Video:
NOTES:
- Slightly underbake the cookies for gooey, soft centers.
- If the dough feels too soft, chill it longer before baking.
- For thicker bakery-style cookies, bake straight from chilled dough.
- Sprinkle flaky sea salt on top to balance the sweetness and enhance the chocolate flavor.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/eggless-brown-butter-chocolate-chip-cookies/
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