Browned “Butter” Chocolate Chip Cookies

Browned “Butter” Chocolate Chip Cookies

4.3(295)

Don’t worry if you’re skipping the eggs and butter–these vegan chocolate chip cookies are out of this world! Make them for friends and family, or just for yourself. You won’t be sorry you did!

Cook Time
25 minutes
Total Time
1 hr 5 min
Yield
8 cookies

How to Make It

1. Step
Add the pecans to a large, high-walled skillet. Toast over medium heat for 5–8 minutes, until fragrant and beginning to darken slightly, stirring continuously to prevent burning.
2. Step
Pour in the melted coconut oil and stir to combine. Bring to a low simmer and steep the pecans for 8–10 minutes, until the coconut oil is tinted brown and there is a strong nutty aroma. Stir occasionally to prevent burning. Remove the pan from the heat and let cool for 5–10 minutes, until warm to the touch but cool enough to handle. Strain out the pecans and reserve for another use. You should have about ½ cup of infused coconut oil.
3. Step
Add the warm coconut oil to a large microwave-safe bowl, along with the brown and granulated sugars, non-dairy milk, and vanilla. Whisk well to combine. Microwave for 20 seconds, just until the sugars have begun to dissolve.
4. Step
In a medium bowl, combine the flour, baking soda, and salt. Mix with a fork to combine.
5. Step
Sift the flour mixture into the wet ingredients and fold with a spatula to combine, being careful not to over-mix.
6. Step
Fold in the chopped chocolate and chocolate chunks until evenly distributed.
7. Step
Scoop the dough with a 2-ounce scoop onto 2 parchment-lined baking sheets, spacing at least 2 inches apart. Chill in the refrigerator for 30–60 minutes.
8. Step
Preheat the oven to 375°F (190°C).
9. Step
Bake the cookies for 15–18 minutes, until browned. Let cool for 10 minutes on the pans, then transfer to a wire rack to cool completely.
10. Step
Enjoy!

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