The Best Chocolate Chip Cookies

Ingredients

• 1/2 cup unsalted vegan butter
• 3/4 cup light brown sugar
• 1/4 cup granulated sugar
• 1/4 cup unsweetened soy milk
• 1 Tbsp pure vanilla extract
• 2 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4.586 oz dairy-free dark chocolate

Instructions

1. 1

   Add the butter to a saucepan over medium-high heat. Let it melt while stirring continuously.

2. 2

   When melted, it will start to brown and become fragrant, keep stirring. Some foam will start to form and this is normal.

3. 3

   You’ll notice grainy solids forming at the bottom of the pan. Once the butter is golden brown and smells nutty, remove it from the heat and let it cool slightly.

4. 4

   In a large bowl, mix together the cooled brown butter, sugars, milk, and vanilla extract.

5. 5

   Place a sieve over the bowl and add the flour, baking powder, baking soda and salt. Mix until partly combined.

6. 6

   Gently fold in the chocolate chunks until just combined, then place in the fridge for 1 hour.

7. 7

   When ready to bake, line two baking trays and preheat the oven to 350°F (180°C).

8. 8

   Use a 2 Tbsp ice cream scoop to place the dough onto the prepared tray. Leave 2 inches (5 cm) of space between each cookie.

9. 9

   Optionally, add some more chocolate chunks to the top of each cookie for a bakery-style look.

10. 10

    Bake one sheet at a time on the middle rack of the oven for 12 to 14 minutes, or until golden.

11. 11

    Let cool on the baking tray a little before transferring it to a cooling rack to cool off some more. The cookies will set as they cool. Enjoy!