These incredible Eggless Brown Butter Chocolate Chip Cookies are made with equal parts brown sugar and white and a delicious, nutty browned butter to add complexity to a classic recipe.
Chocolate chip cookies may not rival brownies in my heart, but they definitely are a runner-up as far as desserts go. Not only are they a classic, but everyone enjoys them in different ways!
From soft and chewy to hard and crunchy, there is no wrong way to have a cookie. My Eggless Brown Butter Chocolate Chip Cookies are a steady favorite on my blog. When I posted this classic cookie recipe a few years ago, people loved how different it was from regular cookies.
Melting the butter the way I do in this recipe creates a beautiful nutty flavor and ensures a soft, pillowy texture.
Browning the butter gives the cookies a more intense, depth essence that tastes similar to butterscotch. Taking the time to do that one extra step can transform everything from your cookies to your cakes and bread to something next-level.
You can also adjust the softness and chewiness of the cookies using flour. Adding less flour makes for a softer, cake-like texture while adding more will create a chewier, denser texture. The best part is – you can change the recipe based on your preference!
I also like to add crushed walnuts to the cookies for an added texture and flavor that really adds to the nuttiness of the melted butter. You could try roasted walnuts or a different nut to make your Eggless Brown Butter Chocolate Chip Cookies more interesting!
How to Get the Best Brown Butter Chocolate Chip Cookies
Of course, since there are so many ways to make chocolate chip cookies, perfecting one recipe that you like is the key to building confidence and having people rave about your cooking.
In this case, the best Brown Butter Chocolate Chip Cookies come down to the browned butter and the quality of the other ingredients. Here are some general things to keep in mind:
You can easily make these cookies eggless by replacing the egg in the recipe with ¼ cup yogurt.
You want your yogurt and butter to be at room temperature so everything combines well.
Use your favorite brand of parchment paper for this recipe. Aluminum foil is a fast and easy option, but it can actually create more heat and result in an uneven bake on your cookies.
Opt for wholesome ingredients. For instance, margarine is not the same as butter! And real vanilla extract is going to taste much better than the artificial stuff you often find in stores.
Find good quality chocolate chips for this recipe, because –let’s not forget– it is the star of the show! I personally love Ghirardelli’s semi-sweet chocolate chips. I use them in my pancakes, cookies, and even melt them down to make strawberries covered in chocolate.
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
