Looking for an easy eggless chocolate chip cookie recipe that tastes just like a bakery-style treat? These brown butter New York style chocolate chip cookies are thick, chewy, rich, and made with simple ingredients.
The secret lies in browning the butter, which adds a deep, nutty flavour and takes these cookies to the next level—without eggs and without complicated steps.
Why These Eggless New York Style Cookies Are So Good
- Eggless chocolate chip cookies
- Thick and chewy New York style cookies
- Made with basic pantry ingredients
- Rich brown butter flavour
- Beginner-friendly and foolproof
Ingredients for Eggless Brown Butter Chocolate Chip Cookies
- 240 g plain flour (maida)
- ½ teaspoon baking soda
- 100 g castor sugar
- 100 g light brown sugar
- 200 g butter
- 100 g dark chocolate chips
- Sea salt for topping
How to Make Brown Butter (Step-by-Step)
Brown butter is what gives these cookies their deep, caramel-like flavour.
- Add butter to a large pan over medium heat.
- Stir gently until fully melted.
- Increase the heat until the butter starts bubbling and foaming.
- Reduce the heat and stir continuously until the butter turns golden brown and smells nutty.
- Remove from heat and let it cool to room temperature.
Tip: Do not overcook the butter—it should be brown, not burnt.
How to Make Eggless New York Style Chocolate Chip Cookies
- In a large bowl, whisk the cooled brown butter with castor sugar and brown sugar until combined.
- Add plain flour and baking soda. Gently fold until a soft dough forms.
- Fold in the dark chocolate chips.
- Scoop the dough into:
- 6 large portions for bakery-style cookies, or
- 12 smaller portions
- Place dough balls on a lined tray and freeze for at least 2 hours.
Chilling the dough helps the cookies stay thick and chewy.
Baking Instructions
- Preheat oven to 175°C
- Bake for 14–16 minutes
- Cookies should be lightly golden with set edges and soft centres
- Let them cool on the baking tray before transferring to a wire rack
Finish with a sprinkle of sea salt for the perfect sweet-salty balance.
Tips for Perfect Eggless Chocolate Chip Cookies
- Always chill the dough before baking
- Use dark chocolate for intense flavour
- Do not overbake—cookies firm up as they cool
- Browning butter properly makes all the difference
Storage & Freezing Tips
- Store baked cookies in an airtight container for up to 4 days
- Cookie dough can be frozen for up to 1 month
- Bake directly from frozen—add 1–2 extra minutes to baking time
Frequently Asked Questions
Are these cookies really eggless?
Yes, this recipe is completely eggless and does not require any egg substitute.
Why freeze cookie dough before baking?
Freezing helps the cookies hold their shape and gives you thick New York style cookies.
Can I use milk chocolate instead of dark chocolate?
Yes, but dark chocolate balances the sweetness better.
Final Thoughts
These eggless brown butter New York style chocolate chip cookies are easy, indulgent, and taste just like café-style cookies. With minimal ingredients and a simple process, this recipe is perfect for beginners and home bakers alike.
Bake a batch and enjoy warm cookies with milk or coffee.
The Espresso Kitchen 