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Close up, top-down shot of vegan brown butter chocolate chip cookies, drizzled with dark chocolate, on a white plate

Vegan Brown Butter Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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. 
Servings 12
Calories 281 kcal

Ingredients

  • 1/2 cup vegan brown butter {See instruction section for link to recipe.)
  • 1/4 cup white sugar
  • 1/2 cup brown sugar
  • 3 tablespoons aquafaba (See Recipe Notes)
  • 1 teaspoon vanilla
  • 1.25 cup flour
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • pinch salt
  • 2/3 cup dark chocolate chips
  • 2 tablespoons chopped pecans, optional
  • 2 tablespoons dark chocolate chips, melted, optional

Instructions

  • Cream together the vegan brown butter, sugars, aquafaba, and vanilla.
  • Mix in the flour, cornstarch, baking soda, and salt, adding the flour in 2 batches. Mix until incorporated. The mixture will be crumbly.
  • Mix in the chocolate chips and pecans, if using. 
  • Roll the dough into a ball. Refrigerate in a sealed container and chill for at least an hour and up to 5 days. 
  • Divided the dough into 12 balls for large cookies, or 24 balls for smaller cookies. 
  • Bake on a parchment-lined baking sheet at 350F for 10 minutes or so. 
  • Optionally, melt the additional dark chocolate chips and drizzle melted chocolate all over the cookies. 

Notes

About Aquafaba

See our detailed post, Aquafaba: An Easy Vegan Egg Replacer.

Refrigerating the Cookie Dough 

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. 

Original Source

I adapted this recipe from Sally's Baking Addiction, Brown Butter Chocolate Chip Cookie Recipe. 

Nutritional Information

Nutrition information is an estimate only and does not include extra dark chocolate drizzle. 

Nutrition

Calories: 281kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 0mg | Sodium: 152mg | Potassium: 110mg | Fiber: 1g | Sugar: 16g | Vitamin A: 355IU | Calcium: 45mg | Iron: 1.5mg