Brown Butter Chocochip Cookies
This brown butter chocolate chip cookie recipe is everything I want in a cookie: eggless + rich + gooey + so so good + airfryer friendly ♡
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These eggless chocolate chip cookies are made with brown butter which adds this deep, nutty, caramely flavour that honestly just takes them to the next level.
I use a mix of powdered white and brown sugar: not only does it blend really easily with the brown butter (no creaming needed) but it also gives the cookies the best texture. The white sugar makes the edges crisp, the brown sugar keeps the centre soft and chewy and the mix of both just works perfectly.
For the chocolate, I love using a mix of dark chocolate callets (or chunks), dark chocolate chips and milk chocolate chips. Some of them melt, some hold their shape and that mix of textures makes every bite feel fun. Everything gets finished with flaky sea salt because that tiny bit of salt is what pulls it all together.
The best part? The recipe is eggless, super easy to make and works just as well in an oven, OTG or even an airfryer.
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Brown Butter Chocochip Cookies
servings
7-8 cookies
prep time
20 min
chill time
60 min
cook time
10 min
Ingredients
- 1/2 cup (113 g) butter
- 1/3 cup (50-55 g) brown sugar, powdered
- 1/4 cup (35 g) white sugar, powdered
- 2 tbsp (30ml) milk
- 1/2 tbsp (7 ml) vanilla essence
- 1 cup (120g) all purpose flour
- 1 tbsp (7 g) cornstarch
- 1/4 tsp baking soda
- pinch of salt, if using unsalted butter
Mixins- 3/4 cup (150g approx) chocolate
Garnish
- flaky sea salt
Instructions:
- Add butter to a saucepan and let it cook on low heat, stirring frequently till it starts to foam and turns golden brown. It is important to be careful in this step since once the butter starts changing colour, it can burn very fast. As soon as it turns golden or light brown, take it off the heat as the residual heat of the pan will continue cooking it. Let it cool for 5-10 minutes.
- In a mixing bowl, add your powdered brown sugar and powdered white sugar. Pour in the slightly cooled brown butter and whisk well using a regular whisk or an electric one. Whisk till everything is smooth, glossy and the sugar is almost dissolved.
- Add milk and vanilla essence and give it another quick mix to bring everything together.
- Sift in the dry ingredients: all purpose flour, cornstarch and baking soda. Fold the dry ingredients gently into the wet ingredients, don’t overmix. You want to stop as soon as no dry bits are visible.
- Then comes the best part- the chocolate. I like to use a mix of two types: one that melts (like chocolate chunks or callets) and one that holds its shape (like regular chocolate chips). I also like using both dark and milk chocolate to make the flavour more layered and interesting. For this batch, I used ¼ cup dark chocolate chips, ¼ cup chopped dark chocolate and ¼ cup milk chocolate chips. You can use more or less depending on what you like. Fold the chocolate in gently with a spatula.
- Scoop out the cookie dough using a spoon or ice cream scoop and place the cookie dough balls onto a cling film lined plate. Cover lightly and refrigerate for atleast 1 hour. You can bake them straight away too but letting the dough rest helps the flavours develop and stops the cookies from spreading too much.
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Once chilled, place the dough balls on a parchment lined tray and top with more chocolate chips. Bake till the edges are set and the centre stays slightly gooey:
• Oven: 180°C for 8-10 minutes
• Airfryer: 170°C for 7–10 minutes
• OTG: 175°C for 12-15 minutes - They’ll be super soft straight out of the oven. You can use a bowl or cookie cutter to shape the edges while they’re still hot. Let them cool slightly, sprinkle some flaky salt on top and enjoyy!
Recipe Video
Leave a Comment
me and my friend made these for our teachers on teachers day and everyone LITERALLY everyone asked for the recipe. im making these again today because they are just so so good 😛
Made it today. Used jaggery powder instead of sugar and rice flour instead of cornstarch.
Turned out amazing, also tasted perfect.
Hands down the best eggless choco chip cookie. It is everything the recipe claims. Its crispy around the edges and chewy at the centre. Love it😘
Loved it!
It was great, chewy and yummy but the edges has burnt which was my fault. Thank you for the amazing recipe
The cookies tastes soo yummm it’s a hit in my house.
I make small dough balls so they make a normal biscuit sized cookie. Does that change the way it spreads? Because mine don’t spread too much but not like they don’t spread at all.
I tried this cookie recipe today and honestly, it turned out amazing! The brown butter gave such a rich flavor and the mix of chocolates made every bite so indulgent. My sister and grandma loved them so much — they kept saying how soft and delicious the cookies were. Definitely one of those recipes I’ll keep coming back to whenever I want to bake something special 🍪✨
its sooo good . i loved it .who says that nobody has perfect cookie recipe. love it!!
Can I store it in the freezer? would it affect the texture or flavour after i store it in the freezer?
The recipe and all the measurements are super correct and precise, no one ever fails to make any of her recipes. Btw my cookies turned out super good 🤌🏻❤️
