It’s nice to have a few egg-free cookie recipes, and this is a good one. These eggless thin chocolate chunk cookies have a firm, chewy texture and are loaded with flavors from butter, vanilla to molasses. In some ways they are almost candy-like, but don't let that scare you off because they're not exactly overly sweet either.
This recipe is adapted from one by food scientist and author, Shirley Corriher. Hers is a chocolate chip cookie recipe, but having made the cookies many times I recommend using chopped chocolate bars, Guittard wafers or Valrhona fèves. These chocolates melt and spread evenly through the cookies so the cookies are striated with melted chocolate. There's a good balance of chocolate to cookie.
Egg-Free Thin Chocolate Chunk Cookies
In Cookwise, Shirley Corriher's famous cookbook that includes food science along with the recipes, she gives examples of four variations on chocolate chip cookies. There's basic, thin, puffed and in between. This is her model cookie for the thin type, so don't be surprised at just how thin these are. They are tasty while soft and warm, but also really good frozen.
Small Batch Version with Lyle's Golden Syrup
I recently bought some Lyle's Golden Syrup and wanted to see how it would work in place of corn syrup. Since this was a test, I made a small batch of eggless chocolate chip cookies for two. Without eggs, the cookie recipe was very easy to scale down. Here are the measurements if you want to try a small batch.
- 70 grams flour, AP or bread or you can do a mix of both
- ¼ teaspoon salt. Use only tiny pinch if butter is salted.
- ¼ teaspoon baking soda
- 1 tiny pinch of cinnamon
- 47 grams softened unsalted butter
- 33 grams light brown sugar
- 22 grams granulated sugar
- 18 grams golden syrup or corn syrup
- 1 tiny drop of molasses
- 2 teaspoons whole milk
- 1 teaspoon vanilla
- 3 oz or so of the best chocolate
Small Batch Directions
To make the small batch, mix together flour, salt, baking soda and cinnamon. In a mixing bowl, beat together softened butter, both sugars and golden syrup. Beat in milk and vanilla, then stir in flour mixture followed by the chocolate chunk. You can make the cookies any size. I use a generously portioned medium sized scoop and get 5-6 cookies. Bake on a parchment lined baking sheet at 350 for about 12 minutes. Remove from the oven when the edges are brown and the centers are still pale, then let cool completely on the parchment paper.
Larger Size Batch
Here is the larger size recipe. As mentioned, it was a recipe by Shirley Corriher so I feel I should credit her, but I made some substantial changes so it's not quite the same.
Recipe
Thin Chocolate Chunk Cookies
Ingredients
- 1 ½ cup all-purpose flour (210 grams)
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ⅛ teaspoon cinnamon (you can use even less if you'd like)
- 10 tablespoons unsalted or salted butter, room temperature (140 grams)
- ½ cup brown sugar (100 grams)
- ⅓ cup granulated sugar (70 grams)
- 3 tablespoons Lyle's Golden Syrup or corn syrup (54 grams)
- ¼ to ½ teaspoon blackstrap molasses (or just use regular molasses)
- 2 ¼ teaspoons vanilla extract
- 2 tablespoons whole milk (28 grams)
- 9 oz chopped dark chocolate or wafers or drops
Instructions
- Preheat the oven to 375 degrees F.
- Mix together the flour, baking. salt and cinnamon. Set aside.
- In a mixing bowl, using an electric mixer, beat together the butter and both sugars. Beat until creamy, scraping the sides of the bowl. Beat in the vanilla and the corn syrup or golden syrup along with the drop of molasses.
- Add the flour mixture and stir until it's almost fully blended, then stir in the milk (don't forget it!).
- Add the chocolate chunks or and shape into about 16 balls or use a cookie scoop and scoop out mounds of dough. You can chill the dough balls for several hours or bake immediately.
- Arrange the dough balls/mounds about 2 ½ inches apart on a parchment lined baking sheet.
- Bake at 350 degrees for about 12 minutes or until they start to look just set and the edges are brown. Allow them to cool on the baking sheet, then slide parchment off the baking sheet and let cool completely. You can serve them warm or throw them in the freezer to set the chocolate. I prefer them set.
Amanda says
Made these with my three old son who is has several food allergies, including eggs. These were a big hit!! They are so good! Thank you 🙂
Judy (Judy's Gross Eats) says
I'm a big fan of Cookwise. In fact, it's where my "go-to" chocolate chip cookies come from. I got tired of thin cookies, so mostly I make the in-betweens and puffy ones, adapting them to all kinds of variations. Thanks for the heads up on Bakewise. It's at the top of my list.
Julie O'Hara says
Welcome back from SF! I enjoyed reading your posts, even though they were picture-free:) I knew Bakewise was on the way, but I didn't know the date...I'm excited! It's the day before my birthday too! I pretty much just use the sections on baking in cookwise.
A&N says
Eggless cookies are a vegetarian's delight! Thanks for the recipe 🙂
aTxVegn says
These cookies look really great! I have Cookwise and I'll be purchasing Bakewise too.
Katrina says
Love the photo finish! Yeah, you got an award! 😉
Heidi says
cute new picture layout!
Rina says
Anna,
I love the little photo frame, very cool addition to your otherwise beautiful photos!
Rina
runjess says
They look kind of like Chips A'hoy, the thin, chewy version.
eva says
You're not the only one jumping for joy at the prospect of Shirley's new book...and the fact that it's devoted to baking?!!!! Yowza. She and McGee are my 2 favourite food references.
Katrina says
Yum! I'm about to try ccc's using xylitol sugar and/or agave nectar. Have you heard of those? Been wanting to try it, since it would be "sugar free" and healthier.
Clumbsy Cookie says
It's so funny to see this post Anna! I was baking cookies today and for the first time I ran out of eggs! I couldn't believe it when I went into the fridge to find only 1 egg creature when I needed 2! I've put half a banana to compensate for the lack of egg, since I had allready started the recipe and couldn't half it. They turned out pretty decent, but if I had seen this earlier I would have made it just make myself happy, since I was so upset... But I'm giving myself a time away from ccc, still have some NY Times ones in the frezzer...
VeggieGirl says
And easily-veganizable cookie?? Perfect!! :0)