Chocolate Chunk Cookies(eggless)
These eggless Chocolate Chunk Cookies have crisp edges, soft chewy centers, and plenty of melty chocolate chunks. Easy to make with a dairy-free option..
Yield: 10 cookies
Equipment
Ingredients
- 110 g Butter* cut in cubes ; see notes for options
- 100 g Light Brown Sugar
- 30 ml Plain Yogurt or Milk* room temperature
- 2 tsp Vanilla Extract
- 150 g All Purpose Flour
- 1/2 tsp Baking Soda
- 1/8 tsp Salt
- 100 g Chocolate Chunks* dark or semi-sweet
- 1 tsp Sea Salt preferably Maldon salt (optional)
Instructions
- In a mixing bowl beat butter until creamy using an electric whisk or paddle attachment.
- Add light brown sugar and mix for 2-3 minutes until it is pale and fluffy.
- Add plain yogurt or milk, vanilla extract and mix to form a creamy consistency.
- Scrape down the sides with a spatula so that there are no lumps of butter.
- Combine all the dry ingredients (flour, baking soda, salt) in a separate bowl and add it to the butter mixture.
- Mix on low speed to form cookie dough.
- Reserve some of the chocolate chunks for topping and mix the remaining into the cookie dough.
- Cover with plastic wrap and allow the cookie dough to rest at room temperature for 30 minutes – 45 minutes.
- Preheat the oven to 350℉ (175℃).
- Grease and Line 2 baking sheets with baking paper.
- Use 2-tablespoon cookie scoop or use a measuring spoon to portion the dough approximately (40g for each cookie dough)
- Arrange the portioned dough at least 3 inches apart on the baking sheet.
- Add a few chocolate chunks for topping prior to baking.
- Bake for 10-12 minutes.
- Use a round cookie cutter to re-shape the cookies in a perfect round shape while they’re straight out of the oven and warm.
- Sprinkle with sea salt, if desired. Let the cookies cool on the baking sheet for 30 minutes for storage.
- Serve warm with ice cream.
For Evenly Shaped Cookies: Roll each portion of dough into a smooth, even ball before baking. This helps the cookies spread more evenly and gives them a uniform, bakery-style shape.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk
- Butter: Dairy-free butter sticks or any butter of your choice
- Chocolate: Use dark or semi-sweet chocolate chunks / a good quality 60% chocolate bar cut in chunks. For the vegan version, use dark chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.
- Plain Yogurt: Dairy-free unsweetened yogurt, or any plain Greek yogurt of your choice