Description

These eggless chocolate chip cookies are rich, chewy, and packed with semi-sweet chocolate chips. Utilizing browned butter and a flaxseed meal substitute for eggs, this recipe offers a perfect balance of nutty depth and classic cookie flavor. Chilled dough and a sprinkle of flaky sea salt elevate the texture and taste, making these cookies irresistible and perfect for any occasion.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (2 sticks)
¾ cup packed brown sugar
½ cup granulated sugar
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

Dry Ingredients

2¼ cups all-purpose flour
2 teaspoons cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon fine salt

Add-ins and Toppings

1½ cups semi-sweet chocolate chips
Flaked sea salt for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Brown the Butter: Melt the unsalted butter in a light-colored skillet over medium heat. Stir constantly until it foams, then turns a golden brown and smells nutty, about 5–7 minutes. Transfer to a heatproof bowl and let cool to lukewarm.
Prepare Flax Egg: Whisk together ground flaxseed meal and water in a small bowl. Let sit for 5 minutes until thickened to a gel-like consistency.
Make Buttermilk Substitute: Combine whole milk and apple cider vinegar in a measuring cup. Stir and let stand for 5 minutes until slightly thickened.
Mix Wet Ingredients: In a mixing bowl with cooled browned butter, add brown and granulated sugars. Beat on medium speed for 1 minute. Add flax “egg,” vanilla extract, instant espresso powder, and buttermilk mixture. Mix on low until just combined.
Combine Dry Ingredients: In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt to evenly combine.
Form the Cookie Dough: Slowly add dry mixture to wet ingredients on low mixer speed until no streaks of flour remain. Fold in chocolate chips by hand gently to distribute evenly.
Chill the Dough: Cover the dough with plastic wrap or a lid and refrigerate for at least 1 hour to solidify fats and develop flavor.
Shape and Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop 2-tablespoon portions of dough and place on sheets 2 inches apart. Lightly flatten each mound and sprinkle with flaked sea salt. Bake 10–12 minutes until edges are golden and centers appear set but slightly underbaked. Cool on pan 5 minutes, then transfer to wire rack to cool completely.

Notes

Using a light-colored skillet helps to better monitor the browning of the butter.
Flaxseed meal plus water serves as a perfect vegan egg substitute and helps bind the dough.
Chilling the dough before baking prevents excessive spreading and enhances cookie texture.
Instant espresso powder enhances the chocolate flavor without adding a coffee taste.
Sprinkling flaked sea salt on top balances the cookie’s sweetness with a touch of saltiness.
These cookies keep well at room temperature for 3-4 days or can be frozen for up to 1 month.