Your search for the best chocolate chip cookies is officially over!! I've force fed (totally kidding) both vegans and non-vegans these vegan brown butter chocolate chip cookies and every single one of them have become obsessed with this recipe. These cookies are soft, chewy, crunchy on the edges, and loaded with pools of dark chocolate, BUT it's the brown butter that truly takes these cookies to the next level. Pair these with non-dairy milk or ice cream and you're set for life!
The Best Chocolate Chip Cookies, period.
NOBODY would believe these are vegan, and that's really our ultimate goal, right? These cookies are filled with dark chocolate morsels and topped with a pinch of flaky sea salt. They're the perfect combination of salty-sweet and are not too thin, which can sometimes happen when you melt the butter, but not too fluffy/cakey. They're PERFECT. Anyway, let's get bakin'
- Vegan Butter: I highly suggest using vegan butter that is in the stick form, not a tub. I personally recommend either the Earth Balance Buttery Sticks or the Country Crock Plant Butter Sticks with Olive Oil. I've used both of these in this recipe and they turn out great regardless of which you choose.
- High Brown Sugar Ratio: Usually cookies call for half brown sugar half white sugar...but let's be honest, brown sugar is just superior. Brown sugar keeps the cookies soft and chewy while still allowing for a crispy edge. It also adds a bit more yummy flavor than white sugar does. You can use dark or light brown sugar. Dark brown adds a bit more flavor due to the extra molasses.
- Egg Replacement: What's the best egg substitute? There's so many options BUT for this recipe both flax eggs and Bob's Red Mill Egg Replacer work great! The key with the egg replacement is to let them set for at least 5 minutes, you want it to thicken up. Doing this will help bind the cookies in the best way.
- Chocolate Chips: A chocolate chip cookie would obviously be nothing without chocolate chips. My favorite vegan chocolate chips (and the ones I used in this recipe) are the Enjoy Life Dark Chocolate Morsels. These are great because they're allergy-friendly (seriously, they're gluten-free, nut-free, egg-free...you get it), melt to perfection, and taste delicious.
- Chilled Dough: Now I know nobody wants to wait to bake their cookies but you have to trust me here. You only need to chill the dough for at least a half hour before you can bake them (plus just eat some dough while you're waiting, it's so good)! If you don't chill the dough, they cookies will turn out super thin, spread out, crunchy. Yuck.
What is brown butter and how to make it
If you haven't used brown butter before, you MUST try it. You'll want to start using it in all of your recipes, dessert or not. Browning the butter adds richness and an irresistible nutty but sweet flavor to cookies. Making the brown butter is super simple, just keep your eye on it (seriously, don't walk away from the stove):
- Start by melting your butter in a pan over medium heat.
- Whisk the butter constantly as it melts to ensure it's heated evenly. The butter should start to foam - this is exactly where you want it to be!
- Do not walk away - keep watching and whisking as the butter changes from white/yellow to a deepened yellow hue then a light, golden brown. Remove the pan from heat as soon as you see that light golden brown color. It happens quickly and you don't want to burn it! I will say, I've found it pretty difficult to burn vegan butter (likely because of the added oils). You won't get the brown specs like you would with real butter so no need to look out for it.
- Pour the brown butter into a heat-proof bowl to stop the cooking process. Let the brown butter cool to room temperature before using it to make the cookie dough. It should still be a pourable, liquid when it's ready to use. Do not let it cool so much that it starts to solidify!
How to Make Brown Butter Chocolate Chip Cookies
- After the browned butter has cooled, add the brown butter, brown sugar, white sugar, vegan eggs, and vanilla to a bowl. Whisk until combined.
- In a separate bowl, whisk together flour, bakign soda, and salt. Add the dry ingredients to the bowl with the wet ingredients and mix until just combined.
- Place a towel or plastic wrap over the cookie dough and chill for at least a half hour. While chilling, preheat your oven to 350 degrees F and lining a baking sheet with parchment paper.
- After a half hour, remove the cookie dough from the fridge and using a tablespoon measure or a cookie scoop, scoop and roll the dough into balls, placing on the prepared baking sheet a few inches apart. Bake for 10-11 minutes, until golden and the edges are just set.
- Remove the cookies from the oven and drop them onto the counter from about chest height once or twice. Sprinkle each cookie with flaky sea salt and allow to cool for 5-10 minutes before enjoying.
- Make these cookies gluten free by substituing all-purpose flour with gluten-free flour at a 1:1 ratio.
- Use applesauce or egg replacement powders instead of flax eggs. I have found the cookies come out a bit cakier with apple sauce.
- If you don't have vegan butter, you can use melted coconut oil instead. Your cookies will taste a bit different, but will still be delicious!
- Once the butter turns a golden brown color immediately remove it from the heat. This not only keeps it from burning but avoids too much evaporation.
- Add the dry ingredients to the wet ingredients a little bit at a time to be safe, just in case the butter did evaporate too much. If you add it all at once, your dough may end up a little dry.
- I know it's hard but make sure you chill the cookie dough before baking!! The cookies will be extremely thin and spread out otherwise.
How to Store
You can definitely make this recipe ahead of time! You can get away with wrapping the dough in plastic wrap or putting it in an airtight container and storing it in your fridge for 2 days, then roll and bake as instructed.
You can also freeze the dough for up to 3 months in a freezer bag. The easiest way to do this is by first rolling the dough into balls, chilling them until firm, then putting them into a freezer-friendly storage bag. When ready to bake, simply bake the frozen balls as instructed, adding 1-2 minutes to the baking time.
You could also freeze the baked cookies for up to 3 months in a freezer-friendly bag (judging you for even having leftovers but whatever). No need to start the oven, use the microwave to defrost them!
I've made this recipe 3 times this week alone...and haven't had any leftover cookies or dough to freeze. That being said, I hope you love this cookie recipe as much as I do! If you bake these vegan brown butter chocolate chip cookies, be sure to snap a pic and tag me on Instagram. If you have any questions or feedback at all, send me an e-mail or leave a comment below! I hope you love them as much as we do!
Vegan Brown Butter Chocolate Chip Cookies
- 2 flax eggs 2 tablespoon of flaxseed meal + 5 tablespoon of water
- 1 cup vegan butter browned
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon vanilla
- 1 ¾ cup all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 2 cups dark chocolate chips
- a sprinkle of flaky sea salt for garnish (optional but highly recommended)
- In a pan, melt and brown the butter over medium heat, whisking constantly until the butter begins to foam and turns a light golden brown. As soon as it turns the golden brown color, remove the pan from heat and pour the liquid into a bowl. Allow the butter to cool for 5-10 minutes. Do not let it re-solidify, it should still be a pourable liquid.1 cup vegan butter
- Prepare the flax or replacement egg and set it aside.2 flax eggs
- In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Beat until smooth. Add replacement eggs and vanilla extract. Mix to combine.2 flax eggs, 1 cup vegan butter, 1 cup brown sugar, ¼ cup granulated sugar, 1 tablespoon vanilla
- In a separate bowl, combine the dry ingredients. Pour the dry ingredients into the large bowl that has the wet ingredients. Mix until just combined - do not overmix! Pour in the chocolate chips and mix once or twice more to evenly distribute.1 ¾ cup all-purpose flour, ¾ teaspoon baking soda, 1 teaspoon salt, 2 cups dark chocolate chips
- Chill the dough for at least a half of an hour. While chilling, preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Using a cookie scoop, scoop the dough and roll into balls, placing on the prepared baking sheet a few inches apart.
- Bake for 10-11 minutes, until golden and the edges are just set (you want to underbake them slightly, as they'll continue to bake as they cool).
- Remove the cookies from the oven and drop them onto the counter from about chest height once or twice.a sprinkle of flaky sea salt
- Sprinkle each cookie with flaky sea salt and allow to cool for 5-10 minutes. Enjoy!
These are INCREDIBLE!!! Non vegan here and made them for some vegan friends. I was totally skeptical at first using vegan ingredients but they were to die for! Huge hit and will definitely make again 🙂
Pinch of Parsley
Thanks so much Micaela!! So glad to hear you and your friends loved these.
my favorite brown butter chocolate chip cookies ever.
I thought the POP oatmeal chocolate chip cookies were my favorite.. NOT ANYMORE. This is the most divine chocolate chip cookie recipe! Truly the perfect balance between sweet and salty. I opted for gluten-free flour and regular butter sticks, and it worked out great!
Pinch of Parsley
OMG yay!! Thank you so much Paige. Glad you're loving the cookie recipes 🙂
I have made this recipe twice. The cookies seem a bit greasy - what consistency should they have after the flour is added? My dough is positively soupy. I measure flour by weight. Could that be it? Otherwise the flavor is great, the best flavor of any vegan chocolate chip recipe I have tried.
Pinch of Parsley
Hi Kristen, thanks so much for your comment, I'm so glad you love the flavor of these! 🙂 The dough should definitely NOT be soupy. It should feel and look like a standard cookie dough that you can easily roll and mold. I've never had a problem with the dough being soupy so I would recommend using a standard measuring cup for the flour and see if that helps with the consistency or just add 1-2 grams of flour at a time until it's no longer soupy. I believe it should be at least 224g of flour. Also, can I ask what butter you're using? If you're using vegan butter, make sure it's the sticks and not the tub. The butter in the tub typically has a higher oil content, resulting in greasier cookies. Don't forget to chill the dough for at least 1/2 hour before rolling and baking. Please let me know if you try them again and if any of these suggestions were helpful!
These are the best cookies ever. I almost forgot to bake them because the dough was so good I couldn't stop eating it. Bonus points for being edible!
Pinch of Parsley
Thank you so much Robert! The dough is tooooo good, totally agree
these are the best chocolate chip cookies I've ever had
Pinch of Parsley
Ah!! Yay, I'm so glad to hear that! Thanks so much Nicole.
You weren't kidding...these are really the best chocolate chip cookies. You would never know they're vegan! I am not vegan so I have tried these with regular eggs and butter and they're very delicious that way too.
Pinch of Parsley
I cannot tell a lie!! So glad the vegan and non-vegan version worked well for you.