Eggless Sea Salt Dark Chocolate Chunk Cookies

My Vegan Sea Salt Dark Chocolate Chunk Cookies are one of my favorites, and the recipe is in my book Cookies for Everyone. The dark chocolate and sea salt in a soft and chewy cookie is just the best combo. And, my Eggless Chocolate Chip Cookies have been the top recipe on the blog for years now. So, today I’m combining both of those recipes into an Eggless Sea Salt Dark Chocolate Chunk Cookie recipe!

eggless sea salt dark chocolate chunk cookies in a stack on a plate

I made these Eggless Sea Salt Dark Chocolate Chunk Cookies extra big (bigger than my usual cookies) so that means they are extra thick too – which I love! So, if you usually make my cookie recipes, you will notice these are lager than normal. But, one of these cookies is equivalent to about 2 of my standard cookies, incase you’re wondering. I usually eat 2 cookies a day, so I’m just sticking to 1 of these as they are completely indulgent enough to just have 1 cookie. Grab the recipe below for my Eggless Sea Salt Dark Chocolate Chunk Cookies.

Tips for Making the Best Eggless Sea Salt Dark Chocolate Chunk Cookies

• Make sure you are using soft butter. I like to leave butter out on the counter to soften naturally overnight, as I find that is softens equally this way. If you have to microwave it, then don’t do more than 10 seconds per 1/2 cup at a time. You may have to do 2 intervals of that if it’s straight from the fridge.

• I use salted butter in these cookies. My favorite butter is Organic Valley Salted Butter, but if you can’t find Organic Valley then Horizon, Costco Kirkland, even O Organics will also work great! If you are using unsalted butter, just be sure to add 1/4 teaspoon of salt to the recipe.

• I use organic dark brown sugar in these cookies, you can find it from Wholesome. If you only have organic light brown sugar, you can use that in its place, it will not alter the recipe texture but it will change the flavor a bit. Light brown sugar is lighter in flavor than dark brown, as it has less molasses in it. So, just know that you will have a lighter tasting cookie. If you only have light brown sugar and not dark brown, I’d recommend substituting the dark brown and cane sugar for all light brown, and you’d get a more similar flavor.

• Make sure to use whole milk in this recipe, as it is providing fat and flavor! If you aren’t doing dairy, then you can also use organic coconut milk it its place, or even organic almond milk.

• Use a dark chocolate that you like the flavor of. This is always super important when baking, as it plays a big role in the final product. You can use dark chocolate chips if you prefer, or you can buy a dark chocolate bar and chop it up so it’s rustic and you have small bits of chocolate among large bits, which I love!

• I top these cookies with a coarse or flaky sea salt. I love the way it looks, and I love the saltiness that the big flakes of salt bring paired with the dark chocolate. But if you do not have flaky sea salt, you can also use fine sea salt. But, be sure to salt the cookies immediately after they come out of the oven as when the chocolate is still hot and melty, the salt will stick. If you let them cool, then try to salt them, it will not stick.

eggless sea salt dark chocolate chunk cookies in a pile on a baking sheet

Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

eggless sea salt dark chocolate chunk cookies in a pile on a baking sheet
eggless sea salt dark chocolate chunk cookies in a stack on a plate
eggless sea salt dark chocolate chunk cookies in a stack on a plate

Eggless Sea Salt Dark Chocolate Chunk Cookies

Recipe by MimiDifficulty: Easy
Makes

12

cookies

Soft and chewy Eggless Sea Salt Dark Chocolate Chunk Cookies are topped with a flaky sea salt for a sweet and salty cookie!

Ingredients

  • 1/2 cup (113 grams) organic salted butter, softened

  • 113 grams (1/2 cup) packed organic dark brown sugar

  • 57 grams (1/4 cup) organic cane sugar

  • 1 1/2 teaspoons organic vanilla extract

  • 1/4 cup organic milk

  • 223 grams (1 3/4 cup) organic all purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

  • 142 grams (5 ounces) organic dark chocolate, chopped

  • Flaky sea salt for topping

Directions

  • Line a baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Mix on low until combined, then mix on speed 2 to 4 for 5 minutes or until lightened in color and fluffy.
  • Add the milk, flour, baking powder, baking soda, and fine sea salt in that order. Mix on low until combined. Add the chocolate chunks and mis to combine.
  • Using your hands, form the cookies into 12 balls and place them on the prepared baking sheet. Refrigerate for at least 1 hour or overnight.
  • Preheat the oven to 375°F. Line a second baking sheet with parchment paper. Transfer half of the cookies to the second baking sheet, spacing them 3 down and 2 across.
  • Bake for 15 to 17 minutes, or until golden brown on the bottoms.
  • Store in an airtight container for up to 7 days, or freeze for up to 1 month!

Notes

  • Gluten Free — Replace the all purpose flour with 236 grams (1 1/2 cups) organic gluten free flour blend.
  • High Altitude — Bake at 375°F for 14 to 16 minutes, or until golden brown on the bottoms.

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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I’m sure you’ll love too! And, share it with someone who you think will like it too!

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