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  • Writer's pictureRomyL

Vanilla Chai Chocolate Chunk Cookies

Updated: May 1, 2022

Makes 20 Cookies


One of my best friends is allergic to eggs. And yet, like a good friend, she engages with all of my egg-inclusive recipes and posts. What a gem. I'd liken her to a friend who gives your boyfriend a hug even when he doesn't shower. Well recently, that friend has had a rough go of it. So to say thank you for her continued support on all things egg-tastic. I wanted to make her these; eggless cookies that taste better than most eggful cookies you get on the market these days. They are truly wonderful. Give them a go for my friend G - so she can feel a part of the cookie fandom community.



  • 80 grams of granulated sugar

  • 55 grams of brown sugar

  • 255 grams of softened butter

  • 30 grams of maple syrup

  • 1/2 teaspoon of vanilla bean paste

  • 320 grams of plain flour

  • 1 and 1/2 teaspoons of cinnamon

  • 1/2 teaspoon of cardamom

  • 1/2 teaspoon of ground ginger

  • 1/4 teaspoon of ground nutmeg

  • 1/4 teaspoon of allspice

  • 1/2 teaspoon of salt

  • 90 grams (for 1/2 batter) 180 grams (for full batter) of 72% dark chocolate, roughly chopped¹

  • 1 egg, beaten (Optional) - Use whole milk as substitute

  • Demerara sugar

  • Flakey Sea salt


  1. Beat together the butter, granulated sugar, and brown sugar until light and fluffy. (About 3-5 minutes). Add in the vanilla and maple syrup and beat for a further minute.

  2. Whisk together the flour, cinnamon, cardamom, ginger, nutmeg, allspice, and salt. Slowly add this into your butter and sugar mixture - mixing the batter as you add the flour. Once the flour is fully incorporated split the batter into two.

  3. Fully mix the chocolate into one half of the batter. Then roll both halves of the batter into two separate logs. Wrap them up in plastic wrap and freeze for 30 minutes or place in the fridge for 2 hours (or overnight).

  4. Preheat your oven to 180℃. Then brush the logs with the egg wash (or milk if going eggless) and sprinkle the demerara sugar over all sides of the logs. Slice the logs into 1-2cm thick rounds using a sharp knife. If you struggle to cut through the chocolate just push the dough back together (it's very forgiving) and try using a serrated knife.

  5. Sprinkle flakey sea salt over each cookie then bake for 12-14 minutes.

  6. ENJOY!


  1. I like to make one set of cookies with chocolate and one plain so people can choose which one they want but you can choose to add chocolate to both halves of the batter if you want!

Stay Salty,

Romy xx

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