Ingredients
Scale
- 1/2 cup, white sugar
- 3/4 cup brown sugar
- 1 teaspoon salt
- 1/2 cup vegan butter
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 1/2 cups white flour
- 1/2 teaspoon baking soda
- 1 cup stevia sweetened dark chocolate chips
- 1 bag vegan caramels
- 1 tsp kosher salt, topping
Instructions
- Brown butter: In a small pan over medium/high heat, add the vegan butter. Cook butter until foamy 2-3 minutes. Swirl the pan stirring the butter often, to be sure the butter is cooking evenly and doesn’t burn. Keep cooking, stirring constantly until you start seeing little golden flecks in the butter. The color will progress from lemony-yellow to golden-tan. Place in a measuring cup in freezer for 3 mins until slightly cooled. If your butter has reduced to less than 1/2 cup, simply add a lil more.
- In a large bowl, whisk together the white sugar, brown sugar, and slightly cooled melted brown butter until combined.
- Whisk in non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour, salt, and baking soda, then fold in half of the chocolate chips and chopped caramels saving some to put on top. You can chop them or place some in the middle. I would only do a max of 2 1/2 in each cookie as they’ll spread too much. Combine the mixture with a spatula, being careful not to overmix.
- Cover and chill the dough in the fridge for a minimum of 2hrs or more. The longer the better!
- Preheat oven to 350°F (180°C).
- Make 1 ice cream scoop of batter. Roll the caramel into a ball if placing in the middle and mold around it if desired. Place extra chips on the outside and then onto a baking sheet lined with parchment paper.
- Bake for 12 minutes, or until cookies just begin to brown. Remove from heat and top with kosher salt. Allow to cool for 10-15, then place on cooling to fully cool.
- Prep Time: 2hrs
- Cook Time: 12 mins