June 24, 2018

Browned Butter Chocolate Chunk Cookies

Browned Butter Chocolate Chunk Cookies

I’m always looking to improve my Chocolate Chip Cookie recipe with hopes of adding more flavor, improving the texture, or using ingredient substitutes that have added nutrition. And I think this time I’ve hit all three marks!

For the past few months I’ve stopped baking with eggs. I use either Flax Eggs or Aquafaba, and these are both perfect egg substitutes. They add nutrients that you wouldn’t typically see in baked goods, are animal free, and behave just like eggs do.

Another ingredient that I prefer to bake with is whole wheat flour, but I hate when I can taste the whole wheat flour… I was able to mask this flavor by browning the butter, which adds intense caramel and nutty notes that can overpower any flour flavor.It tastes REALLY good!! I do try my best to make my recipes as plant-based as possible, but I haven’t found a good substitute for butter. At the moment, I’m using Organic Clover Sonoma butter for all of my baking.

The texture of these cookies will be thick, soft, and chewy on the inside with a light and delicate crunch on the outside. I hope you enjoy these as much as I do.

Makes 14-16 Cookies
1/2 cup Butter, melted and browned
3/4 cup Brown Sugar
1/2 tbsp Vanilla Extract
1.5 Flax Eggs
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Cinnamon
pinch of salt
1.5 cups Whole Wheat Flour
1 cup Chocolate, chopped

Make the flax eggs by mixing 1.5 tbsp ground flax seeds with 4.5 tbsp water. This mixture will take a few minutes to form a gel, so in the meantime you can get started on the rest of the dough.

To brown the butter, place the butter in a skillet over low heat for 3-4 minutes. Stir the butter every 30 seconds or so to make sure the butter browns evenly. It can burn quickly if you don’t pay close attention to it. You’ll know when the butter is browned when the color turns a golden brown (see the picture below) and the aroma is nutty and caramel-ey (it’s fantastic – you can’t miss it). Place the butter in a large bowl and and add the brown sugar, vanilla extract, and flax eggs. Mix well.

To the butter mixture, add the baking powder, baking soda, cinnamon, salt, and whole wheat flour. Mix these ingredients until they are just combined. When the dough has cooled, add in the chopped chocolate and mix. Note: The dough might still be very warm from the butter, so you might need to wait 10 minutes to add the chocolate or pop the dough in fridge for a few minutes. If the dough is too warm, then most of your chocolate will melt and you’ll end up with just a few chunks of chocolate in your Chocolate Chunk Cookies. The flavor will still be tasty, but the texture will be lacking.

If the dough seems a bit too dry add 0.5-1 tbsp of water to get the consistency just right.

Form the dough into 1 tbsp balls, place them on your cookie sheet, and and refrigerate for an hour.

Preheat your oven to 355°F and bake the cookies for 16-18 minutes. When you take them out of the oven they might look slightly underdone, but they’ll firm up and be the perfect soft and chewy texture after they cool.