If you love bakery-style chocolate chip cookies with crisp edges, soft centers and pools of melted chocolate, these Eggless Wholewheat Brown Butter Chocolate Chip Cookies are for you. Brown butter gives these cookies a deep, nutty flavour while jaggery adds subtle caramel notes that pair beautifully with chocolate.
What makes these cookies extra special is the combination of different chocolates. Some melt into the dough, some create gooey chocolate pockets and others add richness and depth. Made with wholewheat flour and no maida, these cookies are indulgent yet slightly more wholesome than traditional chocolate chip cookies. They are perfect with a cup of coffee, an evening chai or whenever a cookie craving strikes.
Let’s look at the main Ingredients!
Butter
Butter is the foundation of these cookies. Browning it develops a rich, nutty flavour that makes the cookies taste more complex and bakery-style. It also contributes to a tender texture and crisp edges.
Powdered Jaggery
Jaggery brings natural sweetness along with minerals such as iron and potassium. In this recipe, it adds a lovely caramel-like flavour that complements the brown butter beautifully.
Vanilla Extract
Vanilla enhances the flavours of both the chocolate and the brown butter. Even a small amount makes the cookies taste more rounded and aromatic.
Salt
Salt balances the sweetness and makes the chocolate flavour stand out. It is a small ingredient that makes a big difference.
Baking Powder
Baking powder provides a little lift and helps create a lighter cookie texture.
Milk
Milk adds moisture and helps bring the dough together. It also contributes to a softer cookie center.
Wholewheat Flour
Wholewheat flour adds fibre and nutrients compared to refined flour. It gives these cookies a more wholesome character while still keeping them soft and delicious.
Corn Flour
Corn flour helps create a more tender texture. It softens the structure of the wholewheat flour and contributes to a melt-in-the-mouth bite.
55% Chocolate Bar
Finely chopped chocolate melts into the dough during baking. This creates little streaks of chocolate throughout the cookies and adds extra richness.
35% Chocolate Chips
These milk chocolate chips add sweetness and create creamy, melty chocolate pockets.
55% Chocolate Chips
These strike the perfect balance between sweetness and cocoa flavour. They melt beautifully and make the cookies extra indulgent.
75% Chocolate Chips
Dark chocolate chips add intensity and depth. They balance the sweetness of the jaggery and create a more layered chocolate flavour.
Why You Will Love This Recipe
- Eggless and easy to make.
- Made with wholewheat flour and no maida.
- Rich nutty flavour from brown butter.
- Sweetened with jaggery for delicious caramel notes.
- Crisp edges with soft and gooey centers.
- Loaded with different kinds of chocolate for the best texture.
- Perfect for gifting, celebrations and festive cookie boxes.
- Stores well for up to 3 weeks.
- Tastes just like a bakery-style chocolate chip cookie.
If you’re looking for a cookie that feels both comforting and a little special, these Eggless Wholewheat Brown Butter Chocolate Chip Cookies are a great place to start. They have all the things we love in a good chocolate chip cookie—crisp edges, soft centers and plenty of melted chocolate—along with the rich flavour that only brown butter can bring. Bake a batch for your next tea break, pack them into a gift box or keep them on hand for those moments when only a warm homemade cookie will do.
Ingredients
1/2 cup, 100g Unsalted Butter
1/2 cup, 80g Powdered Jaggery
1 tsp, 5ml Vanilla Extract
1/8 tsp Salt or 1/4 tsp Pink Salt
1/4 tsp Baking Powder
2 tbsp Milk
1 cup, 130g Wholewheat Flour
1 tbsp, 7g Corn Flour
30g Chopped 55% Chocolate
30g 35% Milk Chocolate Chips
30g 55% Dark Chocolate Chips
30g 75% Dark Chocolate Chips
Instructions
Step 1: Brown the Butter
Add the butter to a saucepan and cook it on low heat. Stir occasionally until the milk solids turn golden brown and smell nutty.
Remove the butter from the heat and transfer it to a bowl. Let it cool and chill it in the refrigerator for 30 minutes.
Step 2: Prepare the Wet Ingredients
Add the powdered jaggery to the chilled brown butter. Whisk until smooth and combined.
Add the vanilla extract and salt. Whisk again until everything is evenly mixed.
Step 3: Add Milk
Pour in some of the milk and mix well. The mixture should become smooth and easier to combine with the dry ingredients.
Reserve the remaining milk for later if needed. Different flours absorb moisture differently.
Step 4: Make the Dough
Mix the dry ingredients: wholewheat flour, corn flour and baking powder. Mix until a dough begins to form.
Add the chopped chocolate and all the chocolate chips. Add more milk if needed and mix until you get a soft dough.
Step 5: Shape the Cookies
Scoop portions of dough using about 1½ to 2 tablespoons each. Roll them into balls and gently flatten them.
Place the shaped cookies on a plate or tray. Chill them for 30 minutes.
Step 6: Bake
Line a baking tray with parchment paper or a silicone baking mat. Arrange the chilled cookies on the tray with space between them.
Bake at 180°C for 20–25 minutes. The edges should be lightly golden while the centers remain soft.
Step 7: Cool and Store
Remove the tray from the oven and let the cookies cool completely. They will firm up as they cool.
Store the cookies in an airtight container. They keep well for up to 3 weeks.
Notes
- Brown the butter on low heat. The milk solids should turn golden brown, not dark brown.
- Cool and chill the brown butter before using it. Warm butter can make the dough too soft.
- Finely chop the chocolate bar so it disperses evenly through the dough.
- Use a mix of chocolates for the best flavour and texture.
- Add milk gradually. Different flours absorb moisture differently.
- The dough should feel firm and easy to shape.
- Flatten the cookie dough balls before baking. Wholewheat cookies spread less than cookies made with refined flour.
- Chill the shaped cookies before baking. This improves texture and flavour.
- For crispier cookies, use less milk in the dough, keep the dough firm. Bake them for slightly longer.
- Store in an airtight container for up to 3 weeks.
