Eggless Sea Salt Dark Chocolate Chunk Cookies
Soft and chewy Eggless Sea Salt Dark Chocolate Chunk Cookies are topped with a flaky sea salt for a sweet and salty cookie that you won't even miss the eggs in!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 113 grams dark brown sugar (packed)
- 57 grams cane sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup milk
- 255 grams all purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon baking soda
- 170 grams dark chocolate (chopped)
- Flaky sea salt for topping
Instructions
- Preheat the oven to 375°F. 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 and there are no butter chunks.
- Add the milk, flour, salt, and baking soda in that order. Mix on low until combined.
- Add the chocolate chunks and mix to combine. If you want to reserve some of the chocolate chunks for the top of the cookies, you can, but that part is optional.
- Using your hands, form the cookies into 12 balls and place them on the prepared baking sheets, you'll have 6 cookies per sheet. If you reserved chocolate chunks for the top, you can add them now.
- Bake for 15 to 17 minutes, or until golden brown on the bottoms.
- Sprinkle with flaky sea salt after coming out of the oven.
- Store in an airtight container for up to 7 days.
Video
Notes
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 use 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 when the chocolate is still hot and melty so 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 269 grams (1 3/4 cups) gluten free flour blend.
- High Altitude — Follow the recipe as noted.
Nutrition
Calories: 288kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 21mgSodium: 211mgPotassium: 147mgFiber: 2gSugar: 18gVitamin A: 249IUCalcium: 30mgIron: 3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!