Best Vegan Brown Butter Chocolate Chunk Cookies
Discover the ultimate Best Vegan Brown Butter Chocolate Chunk Cookies, featuring rich, nutty flavors and gooey chocolate chunks for a decadent, egg and dairy-free treat.
Ingredients
- 3/4 cup Vegan butter
- 2 1/4 cups All-purpose flour
- 1 tsp salt
- 1 tsp Baking soda
- 2 tsp Cornstarch
- 1 cup Brown sugar
- 1/4 cup Pure cane sugar
- 1/4 Cup + 3 tbsp Almond milk
- 2 tsp Pure vanilla extract
- 1 1/2 cups Chocolate chunks
- 1 cup Chopped walnuts
Instructions
- To brown the vegan butter: Place the butter in a saucepan over medium heat. Stir continuously for 10 minutes until it browns. Remove from the heat and let cool. Let the brown butter cool and solidify before using. The butter can be made in advance and kept in the refrigerator until ready to use.
- Preheat the oven to 350° degrees Fahrenheit. Line a baking sheets with parchment paper and set aside.
- In a medium-sized mixing bowl, whisk the flour, baking soda, salt, and cornstarch together.
- Using a stand mixer or a hand mixer, beat the browned butter, milk, sugars, and vanilla together until they are creamy. Cut the dark chocolate bar into chunks. Fold in the chocolate chunks and chopped walnuts.
- Refrigerate the dough for at least one hour (I prefer overnight).
- Place 2 tablespoon balls of dough on the lined baking sheets. Bake in the preheated oven for 12-14 minutes, until they are slightly golden brown.
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