Brown butter Eggless Chocolate chunk Cookies
These chocolate chunk cookies are going to change your world, especially your eggless baking world. They are chewy on the edges and gooey soft in the middle, filled with chocolate puddles making it a perfect cookie. When i ran a home bakery in Kolkata, India my chocolate chip cookies were a best seller and with a lot of recipe testing i have been able to make an eggless version which is similar to it. They are super easy to make, you can even make it in a bowl with a whisk and spatula. Make these as a part of cookie boxes or to give or just to have at home with milk and you will not be disappointed. And just for fun try the cookie pull when its a few minutes out of the oven and it’s going to be so satisfying to see those chocolate puddles melt and pull apart.
There are some plant based alternatives in my recipe notes to make this cookie vegan!
Happy Baking!
Servings: 25-27 2.5 inch cookies
Prep Time: 30 mins
Chilling time: 2- 3 hours
Cooking Time: 10-12 mins
Total Time: 3 hours
Ingredients:
2 tbsp flaxseed meal/flax seed grounded up
2 sticks melted butter- browned
1 cup castor sugar
1/2 cup brown sugar
1 tbsp vanilla essence
2 1/4 cup flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/3 cup chocolate chips
2/3 cup chunks
2 tbsp milk + 3 tbsp water for flax meal
Directions:
Melt the butter on a stove top on a low flame till the milk solids start browning and become a nice brown collar with a nutty smell. Keep aside to cool.
Make the Flaxseed mixture- Mix ground fllax seed with milk & water in a small bowl. Set it aside for at least 5-10 minutes. It will become like a gel.
Whisk the flour, baking powder, baking soda and salt together and sift it.
Cream the melted browned butter with the castor sugar & brown sugar. Use an electric whisk or a stand mixer or even do it by hand. It should become fluffy & pale. Doing it using an electric whisk takes much less time.
Add vanilla essence when it’s starts getting lighter and keep creaming it.
The entire creaming process should take 6-9 minutes to get the perfect creamed mixture.
Add in your flax seed mixture (should be like a gel) and mix it in till incorporated.
Fold the dry sifted mixture into the creamed butter. Be sure to scrape down the sides of the bowl if you are using a stand mixer.
When the mixture has almost come together add chocolate chips and chunks.
Fold in all together till the dough just comes together. If you are doing it by hand, I like to knead it by hand just to ensure the dough comes together.
Place the dough in a cling wrap and wrap it up tightly so no air enters. Let it chill int he fridge for at least 2-3 hours, upto 48 hours.
When you are ready to bake, take the cookie dough out of the fridge and let it thaw for 1-2 hours till it is soft enough to handle.
Preheat oven to 360 degrees.
Line a baking tray with parchment paper or a silicon sheet.
Scoop the cookie dough onto the tray. The dough is a little crumbly so I like to roll it into a ball by hand and press down slightly. Be sure to keep some space in between the cookie dough as they spread slightly.
Bake for 10-12 minutes. The edges should be slightly golden brown.
Let it cool for 3-5 mins on the tray and then remove.
Notes/Tips:
Do not burn the butter, once it starts becoming darker turn off the heat. If it becomes burnt it will be a waste.
Chocolate chunks can be any baking chocolate or ideally couverture chocolate for a better flavor. Chocolate chunks compared to chocolate chips melts well giving the melted chocolate puddles.
If you do not flax meal, grind up flax seeds till it is a fine powder.
Make sure to cream the sugar and butter well to get the cookie texture correct.
Be sure to space out the cookies on the baking tray so that they do not bake into each other.
If you like crispier cookies flatten them out and bake 2-3 mins more.
Do not over mix after adding flour to prevent gluten formation.
Optional- sprinkle some sea salt on the cookie dough scoops on the tray if you like.
Storing- Cookies an be stored in an airtight container and are good for 5-6 days. Reheat them before having. You can freeze the cookie dough in the freezer for upto 3 months, just make sure it is cling wrapped well. Thaw well before baking.
Vegan- Use oil based butter but you wont be able to brown it since there is no milk solids. Just melt it and use. Replace milk with nut milk and use vegan chocolate chips.
