The Best Vegan Brown Butter Chocolate Chip Cookies

These chocolate chip cookies may look ordinary but they are not. These cookies have a unique brown butter taste but with a crisp outer layer and chewy center.

If you have never had a brown butter chocolate chip cookie, you are truly missing out. These may look like your traditional chocolate chip cookie, but they are packed with flavor. The extra step of browning the butter may seem like a tedious step, but this elevates the cookie.

I have been seeing a lot of chocolate chips roaming around the internet and brown butter chocolate chip cookies definitely sparked my interest. I always thought it was super hard to make because of the name but to my surprise, they happened to be quite easy. The only difficult part was needing to place them into the fridge to chill and waiting for them to cool so I could take my first bite.

I love to make these for my friends and family and it never disappoints. They are simply mouthwatering and if you want to impress them, I can guarantee these are a winner. They are made with two different types of sugar which are different than a traditional chocolate chip cookie. The brown sugar allows the cookies to have that crispy outer layer while having a chewy and soft center.

adapted from @ambitiouskitchen

Ingredients Needed To Make These Brown Butter Chocolate Chip Cookies

• All-Purpose Flour– I have not tested another flour but if you do not have all-purpose try a 1:1 substitute such as gluten-free.
• Vegan Butter– Any butter will work.
• Coconut Sugar– You can also use brown sugar.
• Monk Fruit Sweetener– Any granulated white sugar will also work.
• Flax Egg– If you are not vegan, you can use a regular egg.
• Salt
• Baking Soda
• Vanilla

How To Make These Ingredients Needed To Make These Brown Butter Chocolate Chip Cookies

While this is a lengthy process is it well worth the wait.

1. Start by placing the butter in a small saucepan and turning the stove to low.
2. Watch the butter closely so that it does not burn. Continue to stir the butter as it crackles and foams. After a few minutes, the butter should turn a nice golden color. Once it has turned golden brown turn off the heat and transfer it into a large mixing bowl to prevent burning.
3. Add in both the sugars and mix or whisk until well combined. Then add in the flax egg and vanilla.
4. In another bowl sift in the flour, baking soda, and salt.
5. Slowly fold in the dry ingredients to the wet ingredients. Once that is combined mix in the chocolate chips.
6. Place into the fridge to chill for 1 hr or overnight.
7. Once the dough has chilled, preheat the oven to 350°F and line a baking tray with parchment paper.
8. Scoop out 1 ½ – 2 heaping tbsp of cookie dough and roll them into circles. Place them onto the cookie sheet about 2 in apart.
9. Place into the oven for 8-10 minutes until slightly golden brown but the center still seems to be underdone.
10. Take them out and place them on a cooling rack for 30 minutes before enjoying them.

Tips

• To brown the butter continuously stir on low heat to prevent burning.
• These cookies store great in the freezer for up to 3 months! Just place it into the oven to warm up when ready to eat again.
• Chilling the dough is a very important step and should not be skipped because this is what makes the cookies crispy and soft on the inside.
• Before placing them into the freezer you can also scoop them into 1-2 heaping tbsp balls and place them onto the cookie sheet.