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Egg Free Chocolate Chip Recipe

Eggless Brown Butter Chocolate Chip Cookies - Egg Free, Soft in the middle crispy on the sides vegetarian chocolate chip cookie
Course Baked
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20
Calories 198kcal
Author Chhavi

Equipment

  • Oven

Ingredients

  • ½ Cup Sugar White, Granulated (100 gm)
  • ¾ Cup Brown Sugar Packed, 150 gm
  • ¾ Cup Butter Unsalted ; 170gms
  • 1 teaspoon Salt
  • ¼ Cup Milk 4 oz
  • 1 teaspoon Vanilla Extract
  • 1.5 Cups All Purpose Flour 250 gms
  • ½ teaspoon Baking Soda
  • ½ Cup Chocolate chips 4 ounces ; Milk or Dark
  • ¼ Cup Chocolate 2 ounces ; To chop

Instructions

  • Measure all the ingredients using a weighing scale or cups. Make sure the brown sugar is pressed into the cup when measuring.
  • Chop the chocolate bar up roughly- you should have some chunks, some slivers and a lot of chocolate dust.

Brown the Butter

  • Heat a heavy-bottomed pan. Add the butter to it. Keep the heat low- medium
  • The butter will melt completely and start foaming. In about 5 minutes you will see that below the foam, the milk solids have separated and are browning.
  • Switch off the heat when you see light brown- golden brown specks. The butter will brown further so its important to remove it from the heat before it's really brown.

Creaming the butter & Sugar

  • Add the butter to a large bowl. To that add the sugars.
  • Whisk it together for 2-3 minutes using a hand or electric whisk.
  • To this, add the milk & Vanilla Essence. Mix it up.
  • In another bowl, Add the flour, salt and baking soda. Mix it together
  • Add the flour mixture to the butter & sugar mix. Using a spatula, mix it together.
  • Add the chocolate - chips & Chopped chocolate and fold them together

Scooping

  • Using an ice cream scoop, scoop out portions of cookie dough onto a baking tray.

Baking

  • Preheat the oven to 180/365F for 10 minutes.
  • Bake the cookies in batches.
  • Place the cookie sheet in the middle rack. Bake for 9-10 minutes till it's slightly brown from top.

Cooling

  • Cool the cookies on a cooling rack before eating.

Video

Notes

Chocolate

Use the best quality chocolate you can get. You can use a combination of dark, semi sweet and milk chocolate chips. 
For the bar, do not use compound chocolate. Instead, use your favorite chocolate bar, I like to use 70%  Lindt bar.

Brown butter

If you want, you can skip browning the butter and use melted butter instead. The cookie will spread a bit more with melted butter.
Also, When making brown butter, always remove the heat before you see that caramelly dark golden color. The butter will keep on browning even without heat.

Storing 

Cool the cookies completely before storing them in an air-tight container. They will last for 5-7 days on the counter.
Though they are best eaten by 2-3 days. 

Serving

These cookies taste the BEST when slightly warm. This way the chocolate is melty, ooey, and gooey!
Also the cookie itself becomes softer and completely refreshed when heated.

Freezing

You can freeze the cooked cookies & shaped cookie dough.
To bake frozen cookie dough, Bake them at 170C/340F for 12 minutes.

Nutrition

Serving: 1Cookie | Calories: 198kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 205mg | Potassium: 62mg | Fiber: 1g | Sugar: 17g | Vitamin A: 228IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg