Description
Eggless chocolate chip cookies deliver soft centers, crisp edges, and studded chocolate chips in each bite. They blend rich browned butter with a flax “egg” and a splash of buttermilk for a nutty, fudgy treat that’s hard to resist.
Ingredients
Scale
- 1 cup unsalted butter (2 sticks)
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon ground flaxseed meal
- 3 tablespoons water
- ⅓ cup whole milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- 2¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine salt
- 1½ cups semi-sweet chocolate chips
- Flaked sea salt for sprinkling
Instructions
- Melt the unsalted butter in a light-colored skillet over medium heat. Stir constantly until it foams, then turns a golden brown and smells nutty, which should take about 5–7 minutes. Once done, transfer the butter to a heatproof bowl and allow it to cool to a lukewarm temperature. Using a light pan for this step allows you to see the butter’s color change, giving a more precise indication of when it’s browned.
- In a small bowl, whisk together the ground flaxseed meal and water. Let the mixture sit for about 5 minutes until it thickens to a gel-like consistency. This flax “egg” serves as a binder, mimicking the texture of traditional eggs in baked goods.
- In a measuring cup, combine the whole milk and apple cider vinegar. Stir the two together and let them stand for approximately 5 minutes until slightly thickened. This homemade buttermilk adds moisture and acidity, which helps with the cookies’ overall texture.
- With the cooled browned butter in a mixing bowl, add the packed brown sugar and granulated sugar. Beat the mixture on medium speed until fully combined, which takes about 1 minute. Then add in the flax “egg,” vanilla extract, espresso powder, and the buttermilk mix. Continue mixing on low speed until just combined so that you do not overmix the batter.
- In a separate mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and fine salt. This step ensures that dry ingredients are evenly distributed, which is important for consistent baking results.
- With your mixer set to low, gradually add the dry ingredient mixture to the wet ingredients. Mix until no streaks of flour remain. Once combined, gently fold in the semi-sweet chocolate chips by hand, ensuring they are evenly distributed throughout the dough.
- Cover your cookie dough with plastic wrap or a lid and refrigerate for at least 1 hour. Chilling the dough is crucial; it helps solidify the fats, preventing the cookies from spreading too much while baking and enhancing their flavor.
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats. Use a cookie scoop to form 2-tablespoon-sized portions of dough and place them on the baking sheets, spacing them about 2 inches apart. Lightly flatten each mound, then sprinkle with flaked sea salt. Bake in the preheated oven for 10–12 minutes, until the edges of the cookies are golden and the centers look set but slightly underbaked. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store any leftover flaxseed meal in the refrigerator to maintain freshness.
- The buttermilk improves the cookies’ texture, so using plain milk will yield less tender cookies.
- For optimal results, consider freezing the dough in scooped portions. Just bake them straight from the freezer, adding an additional 1–2 minutes to the baking time.
- Once baked, store your cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 1 month.
- For a dairy-free version, swap the whole milk with coconut milk and use vegan butter.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg