Best brown butter Chocolate Chip Cookies is the best cookies you will have- it is crispy on the outside and chewy inside. I love cookies and this one is my new favorite. I used to love crispy cookies, but this one melts in my mouth and wins my heart. I’m not kidding, give this one a try for sure. Oh, and it’s eggless!
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What equipment do I need to make browned butter chocolate chip cookies?
What ingredients do I need to make browned butter chocolate chip cookie?
You are going to need refined flour to give a basic structure to the cookies.
Browned butter is what is going to give these cookies a nutty flavor. Check this post for the brown butter recipe. The butter provides texture, flavor, and color to the cookies.
The icing sugar provides moisture, flavor, color, and a rustic cracked look to the cookies.
You will add some baking powder to provide leavening to the cookies. The milk adds moisture, and flavor and acts as a binding agent in the cookie.
Chocolate chunks tend to melt in the oven, which is why you will need to mix them in the dough. I would say add as much as you want, just don’t end up making melted chocolate chunks with some cookie dough.
How to make best brown butter chocolate chip cookies?
Making the dough:
- In a bowl, whisk the browned butter and the icing sugar till the sugar mixes well. (Click here for step-by-step instructions to make brown butter)
- Add vanilla essence. Now add the milk to it and mix using a spatula.
- Sieve the flour and baking powder into the butter mixture.
- Use a spatula to lightly mix till all the ingredients are mixed properly.
- Roughly chop up some chocolates and add these chocolate chunks to the dough.
- Now take the mixture and make balls weighing approximately 80 grams. I used a weighing scale so that all my cookies were of the same size.
- Place the balls on a baking tray lined with parchment. I did not use any parchment for my batch, but it makes your baking tray dirty so you can avoid placing the cookies directly.
Baking the cookies:
- Refrigerate for at least half an hour. I chilled my cookies for an hour.
- Meanwhile, preheat the oven at 200 degree Celsius/ 400 degree Fahrenheit.
- Now bake at 200 degree Celsius/ 400 degree for around 30 minutes. Make sure to check the cookies at 15 minutes because not all ovens are the same.
- Take the cookies out of the oven before it is completely done and let the remaining baking get done from the heat of the baking tray itself. This step is also important to get that soft and chewy chocolate chip cookies.
- Using oven mitts, check the color of the cookies on the bottom. It should be golden brown. If the bottom has become brown then it has been over baked.
- If you want your cookies crunchy, cook till it is done and after it cools the cookies become very crunchy.
- The smell will be tempting you but have the cookies only after it cools down as then it is easier to take them out of the baking tray.
Check out my video on how to make these eggless brown butter chocolate chip cookie:
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Frequently Asked Questions about the best brown butter chocolate chip cookies:
Is this recipe egg free/ vegetarian?
Yes, this recipe is egg free/ vegetarian.
Is this recipe vegan?
No, this recipe is not vegan.
How was chocolate chip cookies invented?
Chocolate chip cookie was invented by accident by Ruth Wakefield.
Why are my chocolate chip cookies hard?
Baking it for too long can make the cookies hard.
Another reason could be lesser amount of sugar or milk . Make sure you follow the recipe and measure the ingredients properly. You can use this cup to gram guide in case you are facing any issues.
Can chocolate chip cookies be frozen?
Yes, you can freeze the cookie dough for up to two moths. I prefer shaping into balls and keeping in the freezer sometime.
Why are my chocolate chip cookies flat?
Chocolate chip cookie dough needs to be kept in the refrigerator after shaping into cookies. This allows the butter to set and the cookies don’t end up spreading in the oven immediately on baking. It also allows the dough to rest for a while.
Can chocolate chip cookies be baked on parchment paper?
Yes, these cookies can be baked on parchment paper.
Can I make chocolate chip cookies with self raising flour?
Yes, simply skip the baking powder in the recipe when using self raising flour to make eggless chocolate chip cookies.
How to store chocolate chip cookies?
Store cookies in an air-tight container in room temperature after cooling.
Pro Tips to nail eggless brown butter chocolate chip cookie:
- Avoid buying store bought icing sugar as it has corn starch mixed in it to avoid lumps.
- Make sure you chill the cookie dough balls to ensure that the cookies don’t end up spreading too much.
- Avoid placing chocolate chunks on top of the cookies, make sure you add it and mix it in the dough.
Other cookie recipes :
Red velvet cookies with white chocolate chips
Chocolate and Vanilla Swirl cookies
Best ever Soft and Chewy Chocolate Chip Cookies
Best ever Soft and Chewy Chocolate Chip Cookies that is the best ever cookies you will have- it is crispy on the outside and chewy inside.
Ingredients
- Browned Butter- 120 gm
- Icing sugar- 200 gm
- Milk- 40 ml
- Refined Flour- 200 gm
- Baking powder- 4 gm
- Chocolate chunks- 100 gm
Directions
- Step 1 In a bowl, whisk the browned butter and the icing sugar till the sugar mixes well.
- Step 2 Add vanilla essence. Now add in the milk to it and mix using a spatula.
- Step 3 Sieve the flour and baking powder into the butter mixture.
- Step 4 Use a spatula to lightly mix till all the ingredients are mixed properly.
- Step 5 Roughly chop up some chocolates and add these chocolate chunks to the dough.
- Step 6 Now take the mixture and make balls weighing approximately 80 grams. I used a weighing scale so that all my cookies were of the same size.
- Step 7 Place the balls on a baking tray lined with parchment. I did not use any parchment for my batch, but it makes your baking tray dirty so you can avoid placing the cookies directly.
- Step 8 Refrigerate for at least half an hour. I chilled my cookies for an hour.
- Step 9 Meanwhile, preheat the oven at 200 degree Celsius/ 400 degree Fahrenheit.
- Step 10 Now bake at 200 degree Celsius/ 400 degree for around 30 minutes. Make sure to check the cookies at 15 minutes because not all ovens are the same.
- Step 11 Take the cookies out of the oven before it is completely done and let the remaining baking get done from the heat of the baking tray itself. This step is also important to get that soft and chewy chocolate chip cookies.
- Step 12 Using oven mitts, check the color of the cookies on the bottom. It should be golden brown. If the bottom has become brown then it has been over baked.
- Step 13 If you want your cookies to be crunchy, cook till it is done and after it cools the cookies become very crunchy.
- Step 14 The smell will be tempting you but have the cookies only after it cools down as then it is easier to take them out of the baking tray.
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