The Best Vegan Chocolate Chip Cookies (Seriously!)

by Steph Sunshine at StephSunshine.com

Yield 12 cookies

Prep Time 30 minutes

Cook Time 13 minutes

Total Time 90 minutes

Ingredients

  • 1/2 cup homemade vegan butter (made with cashews)
  • 2 tablespoons white miso paste
  • 1 1/3 cups all-purpose flour*
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vegan light brown sugar
  • 2 tablespoons plain, unsweetened non-dairy milk (such as almond, soy, or oat)
  • 1/2 tablespoon vanilla extract
  • 1/2 cup vegan chocolate chips and/or chocolate chunks

For Serving

  • flaky sea salt

Instructions

  1. Add your vegan butter (a vegan butter that can be browned, like my homemade vegan butter) to a medium saucepan or pot and heat over low, stirring constantly. Don’t raise the heat too high, as cashews burn easily. After melting, the butter will first start to bubble, then foam, then as the foam reduces, solids will begin to brown at the bottom of the pan.
  2. When the butter is golden-brown at the bottom with a small amount of foam on top (see photo for reference), turn off the heat and add the miso paste. Whisk to combine, then pour the mixture into a bowl or glass to cool off.
  3. While your brown butter is cooling, prepare two baking trays with parchment paper.
  4. After your butter has cooled, sift your flour, baking soda, and salt into a medium mixing bowl, and whisk to combine.
  5. In a large mixing bowl, add your brown butter and miso, brown sugar, non-dairy milk, and vanilla, and whisk until it begins to lighten in color, as shown in the photos.
  6. Add the dry ingredients to the bowl with the wet ingredients and mix to combine.
  7. Fold your chocolate chips or chunks into the cookie dough.
  8. Roll your cookie dough into 12 balls (about 50 g. each), and place them onto your baking sheets.
  9. Place the tray of cookies in the fridge for 30 minutes to chill. Before the 30 minutes is up, start preheating your oven to 350°F (180°C).
  10. Bake the cookies for 12 to 13 minutes*, then set the baking sheet on a wire rack to cool. After 5 minutes, use a spatula to transfer the cookies directly to the wire rack to finish cooling. Finish with flaky sea salt, if desired.

Notes & Hints

I recommend switching to metric and weighing your flour in grams for the most accurate measurement. If you're measuring with cups, be sure to spoon the flour into the cup, then level it off with a knife; don't scoop the cup directly into the flour.

Bake for 12 minutes for chewier cookies, 13 for firmer cookies. Your baking time may vary depending on your oven and the baking sheet you use, so keep an eye on them and remove them when they start turning golden on top.

StephSunshine