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
- 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
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.
- 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
Calories: 265kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 21mgSodium: 228mgPotassium: 128mgFiber: 2gSugar: 17gVitamin A: 248IUCalcium: 38mgIron: 2mg
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