If there’s one thing I know about baking, it’s that everyone loves chocolate chip cookies. I guess I should say, everyone loves the chocolate chip cookies their parents make. I was watching a video that was titled, “the best chocolate chip cookie”. It looked delicious! When reading through the comments, I was surprised by the push back. People were upset that the cookies weren’t traditional.
What I have been realizing is that when it comes to the classics, some are resistant to change. If it’s not the recipe on the back of the chocolate chip bag, they don’t want it. This is not the classic chocolate chip cookie. I like to call these “grown-up” chocolate chip cookies because I think they are more refined. If you are looking for a classic recipe, click here. If you want something more upscale, please keep reading!
What makes these special?
Two words – browned butter. Browning butter is just that. The reason brown butter is so coveted is that it deepens the toasty and nutty flavor. Brown butter is not necessary but strongly suggested. It is simple to make. All you need to do is melt the butter/margarine in a saucepan until it turns a deep amber color. This process can be done with vegan butter or margarine, despite what some butter enthusiasts say. In these cookies, the browned “butter” elevated the brown sugar and chocolate flavors.
The chocolate puddles are the second best part of this recipe! I used chocolate chunks just to be extra. I like to chop up chocolate bars as opposed to using chips because when baked, large puddles of chocolate form. I even like to add extra chocolate pieces to the top of the cookie before baking. For this recipe, I used dark chocolate. I prefer dark chocolate and it’s also much easier to find vegan-friendly dark chocolate.
Another feature of this recipe that I want to point out is the ratio of brown sugar to cane sugar. “Kaley, just share the recipe”, is probably what you are thinking. I need to explain why these are amazing! Chocolate chip cookies always need two types of sugar. It’s my preference to add a higher amount of brown sugar. Why you ask…it’s richer and has that decadent molasses flavor. You can’t skip out on the brown sugar.
Grocery & supply list:
- Baking sheets.
- Parchment paper or silicone baking mat.
- Mixing bowls.
- A wooden spoon.
- Ground flaxseed.
- Unbleached AP flour.
- Dairy-free chocolate.
- Brown sugar.
- Cane sugar.
- Baking soda.
- Sea salt or table salt.
- Vanilla extract.
- Soy milk.
- Vegan-friendly margarine (i.e. earth balance or country crock plant butter).
- Check out my kitchen essentials page for more must-haves!
A few more notes…
These are thick cookies with a crunchy outside and soft middle. I prepare these like any other cookie, by separating the wet and dry ingredients. I take these out of the oven when I notice the edges are golden brown. For a doughy cookie, reduce the cooking time by a few minutes. If you want a cake-like cookie, you can use a mashed banana as the egg substitute. I love this recipe because you can eat these plain, make nice cream sandwiches, or turn them into everything cookies (chocolate chips, pretzels, nuts, etc.).
I adapted this recipe from “The Best Recipe: American Classics”.
Brown "Butter" Chocolate Chunk Cookies
This is not the classic chocolate chip cookie. I like to call these "grown-up" chocolate chip cookies because I think they are more refined. Browned butter and chocolate puddles, what's not to like with these vegan cookies?
- 3 tbsp soy milk.
- 2 heaping cups unbleached all-purpose flour.
- 1/2 tsp baking soda.
- 1/4 tsp sea salt.
- 12 tbsp vegan butter.
- 1/2 cup cane sugar.
- 1 cup packed brown sugar.
- 2 tbsp ground flaxseed + 5 tbsp water.
- 2 tsp vanilla extract.
- 1 1/2 cups dairy-free chocolate (semi-sweet or dark).
Start by preparing the brown "butter". In a saucepan melt the vegan butter over medium-low heat until it turns an amber color. Transfer this to a bowl and set aside for later (allow it to cool).
Make the flax egg by combining the water and ground flaxseed. Set this aside for later.
In a mixing bowl, stir together the melted vegan butter, cane sugar, and brown sugar. Beat this until thoroughly combined. Incorporate the flax egg and vanilla and mix until smooth and creamy.
Slowly add the dry ingredients and mix until just combined. If the dough is crumbly, add 3 tbsp of soy milk.
Chop chocolate bars into small pieces. Add chunks or chips to the batter and stir until evenly distributed.
Preheat the oven to 325 degrees Fahrenheit. While the oven is preheating place the batter in the refrigerator. Then, line the baking sheets with parchment paper.
When the oven is ready, use a cookie scoop to place dough balls onto the baking sheets (evenly spaced out). Add any remaining chocolate chips/chunks to the top of the cookies.
Bake for 15-18 minutes on the middle rack of the oven. Bake until the edges are golden brown.
Allow the cookies to cool for about 10 minutes and then gobble them up!
If you don't have a cookie scoop, measure out 2 tbsp of dough. You can use either chocolate chips or chocolate chunks. Dark brown or light brown sugar can be used. Sprinkle flaked sea salt on top to make these even fancier.
Please make these cookies ASAP! Thanks for reading. I hope you enjoy these as much as I do. Let me know in the comments what your favorite cookie is.
*This site uses affiliate links. As an Amazon affiliate, I earn from qualifying purchases. See my disclaimer & content policy for more details.