Let’s face it! There’s a million and one chocolate chip cookie recipes out there in the food space. This just so happens to be one of the millions. But let me tell you what differs this cookie from a classic chocolate cookie – is that it’s richer, decadent, you get a crisp edge, and a gooey chocolatey center.
Also people’s (who have tried these cookies) words not mine, this is THE COOKIE that has ruined all other cookies for them. Vegan or not. While I am in no position to claim that these are the best cookies ever, I can confidently say that it’s definitely something you should prepare for your non-vegan friends or family.
WHAT IS BROWN BUTTER
What makes a cookie special? For me – it is a combination of sweet, bitter, and a hint of salty. The cookie is all of that and more. These cookies are butter based. Brown butter based. Brown butter is a process in which you allow the butter to melt on the stove top, simmer and let the liquids separate. After a few minutes, it will turn brown – which will give you that special depth of flavor to these cookies.
WHAT YOU WILL NEED
Here are the key ingredients that you will need to make this recipe:
- All purpose flour
- Sugar – Dark brown & hite
- Vanilla Extract
- Semi-Sweet Chocolate Bars (I used Baker’s 56% Dark Chocolate which will give the right bitterness for the cookie without having it to be too acidic – meaning the darker the chocolate is, the more acidic it will be)
- Flax Eggs as an egg replacer. Would you need it? Yes, to give a better bind and chew to the cookie. You can find ground flax meal at most grocery stores by the baking section. It is fairly cheaper than organic egg replacers (and more versatile to use in the kitchen). All you need to do is add water and it will thicken and have a slimy consistency like eggs.
- Flakey salt or sea salt for toppings. No, regular salt will not work – it will just dissolve into the cookies.
PRO-TIPS BEFORE GETTING STARTED
- I used Baker’s Chocolate – which are chocolate bars rather than chocolate chips. I find that these are better if you are looking to up your cookie-game. It melts better and give a gooeyness to a the chewy cookie.
- Always chill your cookie dough before baking. This will help keep its shape in the baking process and it will not spread rapidly all over the place.
- You can mix and match chocolate chips if you wish.
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Salted Dark Chocolate Chip Cookies
Ingredients
- 1½ cups (231g) Unbleached All Purpose Flour
- 1½ cups (226g) Semi-Sweet Chocolate I use Baker's Chocolate 56% (roughly chopped)
- 2 large Flax Eggs 2 tbs flax meal + 6 tbs water
- 1 cup (140g) Dark Brown Sugar
- 1/4 cup (50g) Granulated Sugar
- 2 tsp Vanilla Extract
- 1½ block (12 tbsp) Unsalted Vegan Butter
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp Kosher Salt (or sub ½ tsp regular salt)
- Flakey salt or Sea Salt for topping
Instructions
- Prepare flax "egg" by whisking flax meal or ground flax seeds with water. Let it sit to thicken.
- In a preheated sauce pan, melt 8 tbsp (or 1 block) of vegan butter. Allow the butter to bubble in heat, making it darker in color. Continue to heat up until butter turns brown. Let it rest for 2 minutes. Add the rest of the butter and fold until it is fully melted. Let it cool in total for 10 minutes.
- Mix in sugars and vanilla. Whisk until fully combined. Stir in flax eggs until smooth.
- In a separate large mixing bowl, add the flour, salt, baking soda, and baking powder. Stir until well combined.
- Pour in liquid ingredients to the dry little by little. Stir until it forms a very soft dough.
- Fold in roughly chopped chocolate chunks into the cookie dough. Cover mixing bowl with a cling wrap or lid and store in the fridge to chill for 30 minutes – 1 hour.
- Preheat oven to 375 degrees Fahrenheit.
- Line parchment paper on a baking sheet. Scoop each cookie dough (using a scooper) and place on a sheet. Space apart as they will spread. If you don't have a cookie scoop, use a tablespoon or shape cookie dough in about 1.5" in diameter.
- Sprinkle with a pinch of sea salt.
- Bake for 12-13 minutes. You will know when it's ready if edges are golden brown.