Molten 'Brown Butter' Double Chocolate Chip Cookies
Molten 'Brown Butter' Double Chocolate Chip Cookies
Ingredients
- 1/2 cup vegan butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup vegan chocolate chips
- 4 ounces vegan chocolate bar, chopped into chunks
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Begin by browning the vegan butter. In a small saucepan over medium heat, melt the vegan butter. Continue to cook, stirring occasionally, until the butter turns a golden brown color and nutty aroma develops, about 5-7 minutes. Be careful not to burn it. Immediately remove from heat and pour into a large mixing bowl to cool slightly.
⏱️ 7 min
- 2
Once the browned vegan butter has cooled for a few minutes (it should still be liquid but not piping hot), add the granulated sugar and light brown sugar to the bowl. Whisk vigorously until the sugars are fully incorporated and the mixture is smooth, about 1-2 minutes.
⏱️ 2 min
- 3
Stir in the vanilla extract and ground cinnamon. Whisk again briefly to combine.
⏱️ 1 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
⏱️ 3 min
- 6
Fold in the vegan chocolate chips and chopped vegan chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min
- 7
Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This helps the flavors meld and prevents the cookies from spreading too much.
- 8
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 9
Using a 1 1/2 to 2-tablespoon ice cream scoop or spoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min
- 10
Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft and molten. For extra bakery-style appeal, you can gently press a few extra chocolate chips or chunks into the tops of the cookies immediately after removing them from the oven.
⏱️ 12 min•🌡️ 350
- 11
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Molten 'Brown Butter' Double Chocolate Chip Cookies
- 1/2 cup vegan butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup vegan chocolate chips
- 4 ounces vegan chocolate bar, chopped into chunks
- as needed flaky sea salt, for sprinkling
Instructions
- 1
Begin by browning the vegan butter. In a small saucepan over medium heat, melt the vegan butter. Continue to cook, stirring occasionally, until the butter turns a golden brown color and nutty aroma develops, about 5-7 minutes. Be careful not to burn it. Immediately remove from heat and pour into a large mixing bowl to cool slightly.
⏱️ 7 min - 2
Once the browned vegan butter has cooled for a few minutes (it should still be liquid but not piping hot), add the granulated sugar and light brown sugar to the bowl. Whisk vigorously until the sugars are fully incorporated and the mixture is smooth, about 1-2 minutes.
⏱️ 2 min - 3
Stir in the vanilla extract and ground cinnamon. Whisk again briefly to combine.
⏱️ 1 min - 4
In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix; a few streaks of flour are okay.
⏱️ 3 min - 6
Fold in the vegan chocolate chips and chopped vegan chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min - 7
Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes. This helps the flavors meld and prevents the cookies from spreading too much.
- 8
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 9
Using a 1 1/2 to 2-tablespoon ice cream scoop or spoon, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
⏱️ 3 min - 10
Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft and molten. For extra bakery-style appeal, you can gently press a few extra chocolate chips or chunks into the tops of the cookies immediately after removing them from the oven.
⏱️ 12 min•🌡️ 350 - 11
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt while still warm, if desired.
⏱️ 5 min