Eggless Brown Butter Chocolate Chip Cookies
Eggless Brown Butter Chocolate Chip Cookies
Ingredients
- 110 g butter, to yield 100g brown butter
- 120 g brown sugar
- 45 g white sugar
- 32 g milk
- 10 g milk powder, for the dough
- 1/2 teaspoon milk powder, for the butter
- 1 teaspoon vanilla extract
- 180 g flour
- 12 g cornflour
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder, a pinch less than
- 1/2 teaspoon salt
- 140 g chocolate chunks, to 150g, can include chips
- as needed sea salt, for finishing, optional
Instructions
- 1
In a saucepan, add the 110g butter. Cook on medium heat for 3 to 4 minutes until the butter is browned and nutty, with golden-brown milk solids at the bottom. The goal is to obtain 100g of brown butter.
⏱️ 4 min
- 2
Add 1/2 teaspoon milk powder to the browned butter and mix it in. Immediately take the saucepan off the heat.
⏱️ 1 min
- 3
Transfer the browned butter mixture to a bowl. Place the bowl in the freezer for 20 to 25 minutes until the butter is soft and solidified, but not completely hard.
⏱️ 25 min
- 4
In a mixing bowl, add the cooled, solidified brown butter, 45g white sugar, and 120g brown sugar. Whisk the mixture for approximately 1 minute until it becomes creamy and well combined.
⏱️ 2 min
- 5
Pour in 32g milk and add 1 teaspoon vanilla extract. Whisk the mixture thoroughly until all liquids are incorporated and the mixture is smooth.
⏱️ 2 min
- 6
Add 180g flour, 12g cornflour, 1/2 teaspoon baking soda, a pinch less than 1/8 teaspoon baking powder, 10g milk powder, and 1/2 teaspoon salt to the wet mixture. Mix the ingredients using tongs or a spatula until a cohesive dough forms. The dough should be soft but not sticky.
⏱️ 5 min
- 7
Fold in 140 to 150g of chocolate chunks and/or chips into the dough until evenly distributed.
⏱️ 2 min
- 8
Scoop portions of the dough to form balls, each weighing 95 to 100g. Shape each dough ball to be slightly tall rather than perfectly round. Lightly poke the tops of the dough balls with your fingers to help create a crinkle effect during baking.
⏱️ 10 min
- 9
For best results, chill the dough balls in the refrigerator for 6 hours, then transfer them to the freezer for an additional 6 hours. Alternatively, directly freeze the dough balls for 12 hours. The dough balls can be stored in the freezer for up to 2 months and baked fresh when desired.
⏱️ 720 min
- 10
Preheat your oven to 185°C. Ensure both heating rods are on and no fan is used. Place the shaped, rested dough balls on a baking sheet lined with parchment paper.
⏱️ 15 min•🌡️ 185
- 11
Bake for 14 to 18 minutes, or until the edges appear crisp and the cookies are golden brown.
⏱️ 18 min
- 12
Once baked, sprinkle sea salt over the warm cookies (optional). Allow them to rest slightly before serving.
⏱️ 5 min
Kitchen Tools
Eggless Brown Butter Chocolate Chip Cookies
- 110 g butter, to yield 100g brown butter
- 120 g brown sugar
- 45 g white sugar
- 32 g milk
- 10 g milk powder, for the dough
- 1/2 teaspoon milk powder, for the butter
- 1 teaspoon vanilla extract
- 180 g flour
- 12 g cornflour
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder, a pinch less than
- 1/2 teaspoon salt
- 140 g chocolate chunks, to 150g, can include chips
- as needed sea salt, for finishing, optional
Instructions
- 1
In a saucepan, add the 110g butter. Cook on medium heat for 3 to 4 minutes until the butter is browned and nutty, with golden-brown milk solids at the bottom. The goal is to obtain 100g of brown butter.
⏱️ 4 min - 2
Add 1/2 teaspoon milk powder to the browned butter and mix it in. Immediately take the saucepan off the heat.
⏱️ 1 min - 3
Transfer the browned butter mixture to a bowl. Place the bowl in the freezer for 20 to 25 minutes until the butter is soft and solidified, but not completely hard.
⏱️ 25 min - 4
In a mixing bowl, add the cooled, solidified brown butter, 45g white sugar, and 120g brown sugar. Whisk the mixture for approximately 1 minute until it becomes creamy and well combined.
⏱️ 2 min - 5
Pour in 32g milk and add 1 teaspoon vanilla extract. Whisk the mixture thoroughly until all liquids are incorporated and the mixture is smooth.
⏱️ 2 min - 6
Add 180g flour, 12g cornflour, 1/2 teaspoon baking soda, a pinch less than 1/8 teaspoon baking powder, 10g milk powder, and 1/2 teaspoon salt to the wet mixture. Mix the ingredients using tongs or a spatula until a cohesive dough forms. The dough should be soft but not sticky.
⏱️ 5 min - 7
Fold in 140 to 150g of chocolate chunks and/or chips into the dough until evenly distributed.
⏱️ 2 min - 8
Scoop portions of the dough to form balls, each weighing 95 to 100g. Shape each dough ball to be slightly tall rather than perfectly round. Lightly poke the tops of the dough balls with your fingers to help create a crinkle effect during baking.
⏱️ 10 min - 9
For best results, chill the dough balls in the refrigerator for 6 hours, then transfer them to the freezer for an additional 6 hours. Alternatively, directly freeze the dough balls for 12 hours. The dough balls can be stored in the freezer for up to 2 months and baked fresh when desired.
⏱️ 720 min - 10
Preheat your oven to 185°C. Ensure both heating rods are on and no fan is used. Place the shaped, rested dough balls on a baking sheet lined with parchment paper.
⏱️ 15 min•🌡️ 185 - 11
Bake for 14 to 18 minutes, or until the edges appear crisp and the cookies are golden brown.
⏱️ 18 min - 12
Once baked, sprinkle sea salt over the warm cookies (optional). Allow them to rest slightly before serving.
⏱️ 5 min