Description
These Eggless Chocolate Chip Cookies are rich, chewy, and perfectly sweetened, using browned butter for a deep nutty flavor and flaxseed as an egg substitute. Enhanced with espresso powder and a splash of homemade buttermilk, these cookies have a wonderful texture and complex taste, making them an irresistible treat for anyone craving classic chocolate chip cookies without eggs.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (2 sticks)
- 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
- ¾ cup packed brown sugar
- ½ cup granulated sugar
Dry Ingredients
- 2¼ cups all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine salt
Add-ins & Finishing
- 1½ cups semi-sweet chocolate chips
- Flaked sea salt for sprinkling
Instructions
- Brown the Butter: Melt the unsalted butter in a light-colored skillet over medium heat. Stir constantly for about 5–7 minutes until it foams and turns a golden brown color with a nutty aroma. Immediately transfer the browned butter to a heatproof bowl and let it cool to lukewarm.
- Prepare the Flax “Egg”: In a small bowl, whisk the ground flaxseed meal with water. Allow it to sit for about 5 minutes until it thickens into a gel-like consistency, which will act as an egg substitute.
- Make the Buttermilk: Combine the whole milk and apple cider vinegar in a measuring cup. Stir and let it stand for 5 minutes until slightly thickened to mimic buttermilk.
- Mix Wet Ingredients: In a mixing bowl with the cooled browned butter, beat in the packed brown sugar and granulated sugar on medium speed for 1 minute until combined. Add the flax “egg,” vanilla extract, espresso powder, and buttermilk mixture; mix on low speed until just combined to avoid overmixing.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and fine salt to evenly distribute the leavening agents and salt.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients on low mixer speed, mixing until no flour streaks remain. Fold the semi-sweet chocolate chips into the dough gently by hand to ensure even distribution.
- Chill the Dough: Cover the dough with plastic wrap or a lid and refrigerate for at least 1 hour. This step is essential to solidify the fats and prevent cookies from spreading too much during baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop 2-tablespoon portions of dough and place them 2 inches apart on the sheets. Lightly flatten each cookie mound and sprinkle with flaked sea salt. Bake for 10–12 minutes until edges are golden and centers are set but slightly soft. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Using a light-colored skillet helps monitor the butter’s browning process accurately.
- Do not skip chilling the dough; it improves the cookie texture and controls spreading.
- The espresso powder enhances the chocolate flavor but is optional if you prefer to omit it.
- The combination of baking soda and baking powder gives the cookies a balanced rise and soft texture.
- Flaked sea salt sprinkled on top creates a delightful contrast to the sweet cookie.
- Store cookies in an airtight container for up to a week or freeze the dough for future baking.
