Eggless Sea Salt Dark Chocolate Chunk Cookies
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This easy recipe for Eggless Sea Salt Dark Chocolate Chunk Cookies will be your new favorite chocolate chip! They are soft, chewy, loaded with dark chocolate, and sprinkle with flakey sea salt for a sweet and salty cookie that you won't even miss the eggs in!
If you are looking for more eggless cookie recipes, try some of my other favorites like my Eggless Chocolate Chocolate Chip Cookies, Eggless Sea Salt Dark Chocolate Honey Cookies, or my Eggless Oatmeal Cranberry Chocolate Chip Cookies.
Table of Contents
My Vegan Sea Salt Dark Chocolate Chunk Cookies are one of my favorites, and the recipe is in my book Cookies for Everyone. The dark chocolate and sea salt in a soft and chewy cookie is just the best combo. And, my Eggless Chocolate Chip Cookies have been the top recipe on the blog for years now. So, today I'm combining both of those recipes into an Eggless Sea Salt Dark Chocolate Chunk Cookie recipe!
I made these Eggless Sea Salt Dark Chocolate Chunk Cookies extra big (bigger than my usual cookies) so that means they are extra thick too – which I love! So, if you usually make my cookie recipes, you will notice these are larger than normal. But one of these cookies is equivalent to about 2 of my standard cookies, incase you're wondering. I usually eat 2 cookies a day, so I'm just sticking to 1 of these as they are completely indulgent enough to just have 1 cookie. For more info cookie sizing, read my article How Many Cookies Equal a Big Cookie?
Why You'll Love This Recipe
Soft & Chewy: This recipe for Eggless Sea Salt Dark Chocolate Chunk Cookies is incredibly soft and chewy! Cookies without eggs can actually be softer and chewier than this with eggs!
Eggless: This cookie recipe is naturally eggless but you won't even miss the eggs. This is a great recipe to make if you have friends with an egg allergy or even if you just run out of eggs.
Sweet & Salty: The sweet and salty combination never gets old! The sweet cookie dough combined with rich dark chocolate and a little sprinkle of flaky sea salt makes for the best sweet and salty cookie!
Big: This is a bigger cookie than I usually make. While it's fun to make a big cookie sometimes, just note that it's bigger than the cookie recipes I usually share.
Ingredients
Homemade Organic Dark Brown Sugar
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Mama Ganache Organic Dark Chocolate
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Line a baking sheet with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined, then mix on speed 2 to 4 for 5 minutes or until lightened in color and fluffy.
Add the milk, flour, baking powder, baking soda, and fine sea salt in that order. Mix on low until combined. Add the chocolate chunks and mis to combine.
Step 3
Using your hands, form the cookies into 12 balls and place them on the prepared baking sheet. Refrigerate for at least 1 hour or overnight.
Step 4
Preheat the oven to 375°F. Line a second baking sheet with parchment paper. Transfer half of the cookies to the second baking sheet, spacing them 3 down and 2 across.
Step 5
Bake for 12 to 15 minutes, or until golden brown on the bottoms. (If baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- Make sure you are using soft butter. I like to leave butter out on the counter to soften naturally overnight, as I find that is softens equally this way. If you have to microwave it, then don't do more than 10 seconds per ½ cup at a time. You may have to do 2 intervals of that if it's straight from the fridge.
- I use salted butter in these cookies. My favorite butter is Organic Valley Salted Butter, but if you can't find Organic Valley then Horizon, Costco Kirkland, even O Organics will also work great! If you are using unsalted butter, just be sure to add 1/4 teaspoon of salt to the recipe.
- I use organic dark brown sugar in these cookies. If you don't want to make your own Homemade Dark Brown Sugar, you can find it from Wholesome. If you only have organic light brown sugar, you can use that in its place, it will not alter the recipe texture but it will change the flavor a bit. Light brown sugar is lighter in flavor than dark brown, as it has less molasses in it. So, just know that you will have a lighter tasting cookie. If you only have light brown sugar and not dark brown, I'd recommend substituting the dark brown and cane sugar for all light brown, and you'd get a more similar flavor.
- Make sure to use whole milk in this recipe, as it is providing fat and flavor! If you aren't doing dairy, then you can also use organic coconut milk it its place, or even organic almond milk.
- You can use dark chocolate chips if you prefer, or you can buy a dark chocolate bar and chop it up so it's rustic and you have small bits of chocolate among large bits, which I love!
- But, be sure to salt the cookies immediately after they come out of the oven as when the chocolate is still hot and melty, the salt will stick. If you let them cool, then try to salt them, it will not stick.
Easy Substitutions
- Make these vegan by using vegan butter and vegan milk.
- If you don't want a salty cookie, feel free to leave off the flaky sea salt.
- Try adding nuts if you want, almonds, peanuts, or pecans would all be a great option. Add 85 grams (3 ounces) of chopped nuts in with the chocolate.
- You can easily make these gluten free by following the instructions in the Notes at the bottom of the recipe.
FAQ's
Yes, just use your favorite vegan butter in place of butter. And use coconut milk (or almond or oat) in place of milk.
Yes, feel free to use semi sweet chocolate chips, milk chocolate, or white chocolate.
Yes and no. Refrigerating these cookies makes them chewier and thicker. If you can just refrigerate for 1 hour that will help, overnight is best! If you can't wait, you can bake them off right away, just be sure to make the balls more round (less like a disk) as they will have more spread. And you may want to bake for a few minutes less.
Craving More?
Eggless Sea Salt Dark Chocolate Chunk Cookies
Ingredients
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup milk
- 223 grams all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 142 grams dark chocolate (chopped)
- Flaky sea salt for topping
Instructions
- Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined, then mix on speed 2 to 4 for 5 minutes or until lightened in color and fluffy.
- Add the milk, flour, baking powder, baking soda, and fine sea salt in that order. Mix on low until combined. Add the chocolate chunks and mis to combine.
- Using your hands, form the cookies into 12 balls and place them on the prepared baking sheet. Refrigerate for at least 1 hour or overnight.
- Preheat the oven to 375°F. Line a second baking sheet with parchment paper. Transfer half of the cookies to the second baking sheet, spacing them 3 down and 2 across.
- Bake for 12 to 15 minutes, or until golden brown on the bottoms.
- Store in an airtight container for up to 7 days, or freeze for up to 1 month!
Video
Notes
Nutrition
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