Eggless Sea Salt Dark Chocolate Chunk Cookies
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 flaky 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 Eggless Double Chocolate Chip Cookies, Eggless Sourdough Molasses Cookies, Eggless Spritz Cookies, or Eggless Oatmeal Cranberry Chocolate Chip Cookies.
A Quick Look At The Recipe
- Recipe Name: Eggless Sea Salt Dark Chocolate Chunk Cookies
- Ready In: 1 hour 30 minutes
- Makes: 12 cookies
- Main Ingredients: salted butter, dark brown sugar, all purpose flour, dark chocolate
- Flavor Profile: buttery, rich chocolate with flaky sea salt
- Dietary Info: eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: dreamy, bakery-style cookie without eggs
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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. Read more about eggless baking in Easy Egg Replacers for Baking.
- 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 Cookie: This is a bigger cookie than I usually make. While it's fun to make a big cookie sometimes, it reminds me of a big bakery style cookie, but easily made at home!
If you are new to eggless baking, these cookies are a great place to start! Friendly to beginners and quick and easy for seasoned bakers. They bake up soft, chewy, and taste just like your favorite sweet and salty bakery style cookie!
Making cookies without eggs can actually result in a chewier cookie that lasts even longer than their egg filled friends. Why is this? Eggs are made up of mostly egg whites, which is mainly water. And, water will dry out baked goods. So, using a full fat milk in place of eggs, such as I do here, will result in softer cookies that last even longer!
As someone who can eat eggs, I really prefer eggless cookies over cookies with eggs! Try some of my other favorite eggless cookie recipes like Eggless Pumpkin Gingerbread Cookies, Eggless Chocolate Oatmeal Raisin Cookies, Eggless Chocolate Chip Cookies, and Vanilla Sea Salt Chocolate Chip Cookies.
Ingredients
- Butter: I use Organic Valley Salted Butter. I always use salted butter in my cookies for ease, and I think it makes them better! If you want to use unsalted butter you can, just add 1/4 teaspoon salt to the dough.
- Dark Brown Sugar: I use Homemade Dark Brown Sugar for a richer flavor, but store bought also works.
- Milk: You can use cow’s milk or coconut milk, both will work.
- Baking Soda: I use baking sodas because these cookies have an acid (brown sugar). Be sure to check out my post on the Difference Between Baking Soda and Baking Powder.
- Dark Chocolate: I use organic dark chocolate and chop it up. You can also use choc chips if you prefer.
- Flaky Sea Salt: I top these cookies with a flaky sea salt for the perfect sweet and salty cookies. You know I can’t resist sweet and salty cookies! But, this is optional.
*For a full list of ingredients and measurements, visit the recipe card below.
Easy Substitutions
- 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.
- Vegan — Replace the butter with vegan butter (I recommend Miyoko's) and the milk with nondairy (coconut, almond, oat, cashew, pistachio all work).
- Gluten Free — Replace the all purpose flour with 236 grams (1 ½ cups) gluten free flour blend, I used Namaste Organic Perfect Flour Blend for testing.
- High Altitude — Bake at 375°F for 10 to 13 minutes or until golden brown on the bottoms.
Baker's Tips
- Always weigh ingredients for the best results.
- 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. 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 which is most similar to my recipe. 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.
How to Make Eggless Sea Salt Dark Chocolate Chunk Cookies
- 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. (If baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
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, you can replace the all purpose flour with 236 grams (1 ½ cups) gluten free flour blend, I used Namaste Organic Perfect Flour Blend for testing.
Yes and no. Refrigerating these cookies makes them chewier and thicker. If you can just refrigerate for 1 hour that will help! 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. You can round them out with a cookie cutter (or glass) to help thicken them more if you skip chilling.
More Eggless Cookies to Love
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Eggless Sea Salt Dark Chocolate Chunk Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
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
- Always weigh ingredients for the best results.
- 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. 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 which is most similar to my recipe. 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.
- Vegan — Replace the butter with vegan butter (I recommend Miyoko's) and the milk with nondairy (coconut, almond, oat, cashew, pistachio all work).
- Gluten Free — Replace the all purpose flour with 236 grams (1 ½ cups) gluten free flour blend.
- High Altitude — Bake at 375°F for 10 to 13 minutes or until golden brown on the bottoms.
Nutrition
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These eggless cookies are so good! I make these all the time!