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–+ servings
stack of Brown Butter Chocolate Chip Cookies - soft, chewy, and delicious topped with flaky sea salt

Vegan Brown Butter Chocolate Chip Cookies

Lauren Casolaro
Your search for the best chocolate chip cookies is over! Whether you're vegan or not, you'll be obsessed with these vegan brown butter chocolate chip cookies. They have a soft, chewy, gooey center with a crispy edge, and are  truly heaven sent. 
4.89 from 9 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24 Cookies
Calories 183 kcal

Equipment

Ingredients
 

  • 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)

Instructions

  • 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! 

Notes

Nutritional values are estimates only. See our full nutrition disclosure here. 

Nutrition

Serving: 1CookieCalories: 183kcalCarbohydrates: 19.9gProtein: 2gFat: 10gSaturated Fat: 5.6gCholesterol: 20mgSodium: 138mgFiber: 0.4gSugar: 13g

Disclaimer: Although apinchofparsley.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Apinchofparsley.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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