Eggless Brown Butter Double Chocolate Kookies
Eggless double chocolate cookies with rich brown butter flavor
Rich, chewy cookies made with nutty browned butter and loaded with two types of chocolate chips - completely eggless with stovetop and oven options.
Equipment
Ingredients
Dough
unsalted butter (room temperature)
115 g
granulated sugar
100 g
brown sugar
100 g
milk
60 ml
vanilla extract
5 ml
all-purpose flour
200 g
baking soda
3 g
salt
3 g
dark chocolate chips
120 g
milk chocolate chips
80 g
Instructions
Brown the butter
Melt butter in a pan over medium heat until it turns golden brown and smells nutty.
Mix wet ingredients
Combine browned butter with both sugars, milk, and vanilla in a large bowl.
Mix dry ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Combine wet and dry
Gradually add dry ingredients to wet mixture and stir until just combined.
Add chocolate chips
Fold in both dark and milk chocolate chips until evenly distributed.
Shape cookies
Scoop dough onto a parchment-lined baking sheet, spacing cookies 5 cm apart.
Bake cookies
Bake at 180°C for 12-15 minutes until edges are golden but centers still soft.
Cool cookies
Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Freeze dough balls for up to 2 months and bake from frozen, adding 2-3 minutes to bake time.
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