This one-bowl, make-ahead recipe for Eggless Brown Butter Chocolate Chip Cookies features nutty browned butter (but no nuts) and a sprinkle of Maldon sea salt flakes for a rich, indulgent treat perfect for any occasion.
If youâre on the hunt for the perfect chocolate chip cookie recipe thatâs both indulgent and egg-free, look no further than these eggless brown butter chocolate chip cookies.
This recipe is a game changer, not only because itâs eggless, but also because it uses browned butter to elevate the flavor to a whole new level. Plus, you can make these cookies ahead of time, and you only need one bowl to whip them up!
Why Eggless Brown Butter Chocolate Chip Cookies?
Eggless cookies are perfect for those with egg allergies or anyone looking to cut out eggs from their diet. But these eggless brown butter chocolate chip cookies are special for more reasons than just being egg-free. Browning the butter before incorporating it into the dough adds a rich, nutty flavor that cold, creamed butter simply canât match. This process brings out the butterâs natural depth, resulting in cookies that are irresistibly flavorful.
How to brown the butter like an expert (step by step instructions in the section with photos below too)
To make these eggless brown butter chocolate chip cookies, youâll start by browning the butter. Hereâs how:
- Melt the Butter: Place your butter in a saucepan over medium heat. Let it melt completely.
- Brown the Butter: Continue to cook the melted butter, gently stirring or swirling the pan occasionally. The butter will foam and then start to turn golden brown/ rich amber color. Watch closely as the color changes and you start to smell a nutty aroma.
- Cool the Butter: Once browned, quickly remove the pan from heat, and place in a heat safe bowl and let the butter cool slightly before using it in your dough.
Browning the butter is a simple step that makes a big difference. The nutty, caramelized flavor it imparts is the secret to making these eggless brown butter chocolate chip cookies stand out.
One Bowl + One Small Pot
One of the best things about this recipe is that it only uses one bowl (well aside from the pot for browning the butter). But there is no need for multiple bowls separating dry and wet ingredients. So, after browning the butter, youâll mix all your ingredients in the same bowl.
Make Ahead Cookie Recipe
LISTEN. I KNOW. I really dislike chilling and waiting on cookies too!!! But my positive spin on this âdough-chilling-forced-waitâ recipe is that it becomes a âmake-ahead-because-you-have-toâ recipe! Perfect for when you have guests or a party you need to tend to.
The day before your event, make your dough, scoop into balls, and store it in the fridge then right before guests or friends arrive you can put them in the oven and make them freshly baked cookies. And honestly, is there a better aroma than freshly baked cookies? Very few, my friends⊠Iâll wait for your response.
Do I really have to chill the Dough?
I am the master at finding shortcuts, so if it was not truly necessary, I wouldnât be recommending it. This chilling time gives the flavors time to meld together, resulting in rich, nutty, spectacularly delicious cookies. Also, you need the time in the fridge to help re-solidify the butter. An immediately baked melted butter would result in very thin cookies, that spread too much.
Finishing Touch: Maldon Sea Salt Flakes
To add a touch of sophistication to your eggless brown butter chocolate chip cookies, sprinkle a bit of Maldon sea salt flakes on top after baking. This adds a tiny crunch and a hint of salty contrast to the sweet, rich cookies, making them truly irresistible. The salty and sweet combination of this dessert really sends it over the edge.
This seems like too much work, what else you got?
I hear you, truly. When the mood for cookies strikes you want to act fast! If this recipe seems like a bridge too far and you want those warm, freshly baked chocolate chip cookies asap then you can try this easy eggless chocolate chip cookie recipe. My absolute go-to recipe.
If you like adding sourdough discard to chocolate chip cookies, you can also try this recipe for sourdough discard cookies made with oats and chocolate chips.
If you search cookies on my blog you will find a plethora of recipes, so be sure to check those out too!
How to Make the Best Eggless Brown Butter Chocolate Chip Cookies with Photos:
Preparation:
Preheat the oven to 350 and line a small baking sheet, or large plate with parchment paper. It will need to fit in the fridge keep that in mind when choosing this. Set aside.
Brown the butter
Add a butter stick to a small pot and melt down over medium heat.
Continue to cook the melted butter, gently stirring or swirling the pan occasionally. The butter will foam and then start to turn golden brown/rich amber color. Watch closely as the color changes and you start to smell a nutty aroma.
Immediately remove from heat and place in the mixing bowl (ideally a metal bowl or one that can withstand burning hot oil temperatures.) Set aside to cool until warm to the touch, about 5-10 minutes.
Once it has cooled sufficiently, add your sugars, mixing well after each addition.
Next add in the milk and vanilla extract and stir to combine.
On top of the wet ingredients in your mixing bowl, add the flour, baking soda and salt. Mix well to combine.
Lastly, stir in the chocolate chips, until evenly distributed.
Using a cookie scoop or about a 1 tablespoon measurement, scoop out dough balls and place them on your parchment lined small baking sheet or plate. I like this USA 13×9.5â pan for many things since it is small enough to fit in the fridge but still big enough for a toaster oven or secondary oven. Cover the dough balls with plastic wrap and place in the fridge for 2 hours up to 24 hours.
After the dough balls have chilled, remove from the fridge and place on a parchment lined baking sheet an inch and a half or 2â apart. This is my larger half sheet USA pan.
Bake for 12-15 minutes until desired doneness, depending on size of your cookie dough. Once finished baking, sprinkle on a small dash of Maldon flaked sea salt (optional) and allow to cool on the baking sheet. Serve warm.
Things that helped in the kitchen for this recipe, and can help you too:
- Cookie scoop â I went a long time without using these, but they really are a game changer in terms of time and ease.
- USA half sheet Panâ My favorite cookie sheets for many, many years.
- Stainless steel mixing bowl with non-slip base â amazon
- USA Quarter Sheet Pan – 13x .5â Perfect size for a small oven, toaster oven, or refrigerating cookie dough haha!
As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. Iâm only here to make suggestions that hopefully help you đ
Eggless Brown Butter Chocolate Chip Cookies
Ingredients
- 1/2 cup butter browned
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1 Ÿ cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup semi sweet chocolate chips, plus more for topping on dough balls if you want
- Sprinkle of Maldon flake sea salt after baking
Instructions
- Preheat the oven to 350 and line a small baking sheet, or large plate with parchment paper. It will need to fit in the fridge keep that in mind when choosing this. Set aside.
- Add a butter stick to a small pot and melt down over medium heat. Brown the Butter: Continue to cook the melted butter, gently stirring or swirling the pan occasionally. The butter will foam and then start to turn golden brown/rich amber color. Watch closely as the color changes and you start to smell a nutty aroma. Immediately remove from heat and place in the mixing bowl (ideally a metal bowl or one that can withstand burning hot oil temperatures.) Set aside to cool until warm to the touch, about 5-10 minutes.
- Once it has cooled sufficiently, add your sugars, mixing well after each addition. Next add in the milk and vanilla extract and stir to combine.
- On top of the wet ingredients in your mixing bowl, add the flour, baking soda and salt. Mix well to combine.
- Lastly, stir in the chocolate chips, until evenly distributed.
- Using a cookie scoop or about a 1 tablespoon measurement, scoop out dough balls and place them on your parchment lined small baking sheet or plate. Cover the dough balls with plastic wrap and place in the fridge for 2 hours up to 24 hours.
- After the dough balls have chilled, remove from the fridge and place on a parchment lined baking sheet an inch or 2 apart. Bake for 12-15 minutes until desired doneness, depending on size of your cookie dough. Once finished baking, sprinkle on a small dash of Maldon flaked sea salt (optional) and allow to cool on the baking sheet. Serve warm.
