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Thin Chocolate Chunk Cookies

A quick recipe for egg-free chocolate chip cookies
Course Dessert
Cuisine American
Keyword Chocolate Chunk, No Eggs
Prep Time 10 minutes
Cook Time 10 minutes
Chilling and Cooling 2 hours
Total Time 2 hours 20 minutes
Servings 12
Author Anna
Cost 5

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.