Sweet and gooey with lovely caramel notes, these vegan brown butter chocolate chip cookies are simply irresistible with their slightly crispy edges and soft centers. They're also perfect make-ahead treats because you can choose the length of the chilling stage, from a minimum of 1 hour to up to 5 days.
You need to chill the dough for at least an hour before you bake these cookies. If you don't chill the dough, the cookies will still taste good but they will be quite flat. The longer you leave the dough in the fridge, the longer time you're giving for the flavours to mingle together. Your cookies will be even better the second, third, fourth, and fifth day. Each day in the fridge your cookie dough will also grow a little bit less moist, which translates into the cookies spreading a little less when baked. To summarize, the longer you have the dough in the fridge, the more you can flatten the cookie dough balls, as they will be less likely to spread.
Freezing the Cookie Dough
You can also freeze this dough. Let it defrost in the fridge. I would not recommend freezing, thawing, and refreezing.