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 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 20
Calories 198kcal
Author Chhavi
Equipment
Oven
Ingredients
½CupSugarWhite, Granulated (100 gm)
¾CupBrown SugarPacked, 150 gm
¾CupButterUnsalted ; 170gms
1teaspoonSalt
¼CupMilk4 oz
1teaspoonVanilla Extract
1.5CupsAll Purpose Flour250 gms
½teaspoonBaking Soda
½ CupChocolate chips4 ounces ; Milk or Dark
¼CupChocolate2 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.