Description
After making these fudgy small batch ‘brown butter’ double chocolate chip cookies, you won’t want any other cookie recipe. You only need a bowl and a whisk, and absolutely no eggs nor dairy (so yeah, they’re vegan!) to make buttery soft, brownie-like cookies with perfectly crisp edges that just melt in your mouth with deep nutty rich chocolate flavor.
Ingredients
- 1/2 cup (113 g) melted vegan butter***
- 1 tbsp dairy free yogurt
- 5 tbsp granulated sugar
- 3 tbsp packed brown sugar
- 3/4 tsp vanilla extract
- 3/4 cup (100 g) all purpose flour OR gluten free 1:1 baking flour*
- 1/3 cup (33 g) Dutch-process cocoa powder
- 1/2 tsp baking soda
- Pinch of sea salt
- 1/2 cup vegan chocolate chips and/or chopped dark chocolate
Instructions
- Please read through all instructions before beginning.
- Make the browned vegan butter: Please read the notes section before browning!! In a small saucepan, heat the vegan butter on high, bringing it to a boil. Continue to cook it on medium heat until the fat begins to brown. You’ll reduce the butter down to 1/3 cup (80 g). Set aside to cool.
- Make the cookie dough: In a large bowl, whisk together the cooled browned vegan butter, dairy free yogurt, sugar, brown sugar, and vanilla extract. Then stir in the baking soda and sea salt, followed by the cocoa powder. Whisk until fully incorporated. Add in the flour, and use a rubber spatula to gently fold the dry into the wet. STOP mixing just before the dry is completely mixed. in
- Add in the chocolate chips: Fold in chocolate chips and/or chocolate chunks.
- Chill the cookie dough: Preheat the oven to 350F. Use an extra large cookie scoop to scoop about 5 ounces of cookie dough per cookie and roll it into a cylinder shape. Place the cookie dough onto the baking sheet, spacing them each about 2-3 inches apart. Chill for at least 30 minutes in the fridge.
- Bake the cookies: Once chilled, bake the cookies for 15-17 minutes. The edges should be set and the cookies should have spread slightly.
- Allow the cookies to set: Let the cookies cool on the baking sheet for 10 minutes. You can use the back of a spoon to scoot any imperfect edges in towards the cookie to create a more round shape. You can also add additional chocolate chips if you’d like on top.
- Enjoy! Store any leftover cookies in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
Vegan brown butter: NOT ALL VEGAN BUTTERS BROWN! Currently, only Violife is the available store-bought vegan butter that browns. I have a recipe coming soon that I’ve used here. But the brown butter option will NOT work with Earth Balance nor Plant Crock. Use only 1/3 cup (80 g) of vegan butter and skip the browning step if you can only locate those two brands.
Gluten free: This recipe works wonderfully with a gluten-free 1:1 baking flour that contains xanthan gum.