Vegan Levain Style Salted Brown Butter Chocolate Chunk Cookies
If there is one thing I’ll forever be hooked on, it’s these new Levain style cookies!
I’ve tried and baked a myriad of vegan cookies and while I love the majority, nothing compares to this Levain style cookie. Some of you may be asking, what the heck is Levain cookie and why do I care?
Let me tell you!
Levain Bakery is a widely loved NYC bakeshop that features all the baked staples. It’s so good you’ll see it on tv left and right and everyone raves about this shop. Something I always factor in is that to survive in NYC, no matter what you’re selling, people have to love it. The rent is so high, there is so much competition and the list goes on. This bakery, sells.
So how did this one chocolate chip cookie captivate an entire country?
I’ll tell you.
Everyone loves a classic chocolate chip cookie, but this approach is just next level. It features cake flour, which adds a lightness, lots of butter (needed), more brown sugar than white for more of a softer cookie texture, and the one strategy I love most is that they make the height of the cookie sky high. By adding height the inside cooks slower making it more of a doughy center. Last but not least, the temperature is key as its higher than traditional cookies at 410 degrees, giving you a crisp outer edge and just a slightly soft center.
The combination of all these variables truly delivers a fab cookie that will make you say, wow, I’m never going back to traditional cookies!
When thinking of the next best cookie, I was instantly drawn to something brown butter and classic, and the vegan Salted Brown Butter Chocolate Chunk Cookies were born!n We’ve produced a brown butter variety before, but I knew we could further elevate this cookie with just taking the Levain approach and I was right! Whether you’re all about brown butter or never tried, I promise this cookie is memorable!
What’s fab about my vegan version? Everything! It’s modeled after the most sought after recipe, features additional butter as the browning process removes the water and reduces the amount, features just flax eggs, you don’t have to sift in the dry ingredients, uses vegan butter, features rich notes of vegan butter, notes of salt, features stevia sweetened dark chocolate, it’s crispy on the outside and slightly soft on the inside, and just perfect for any season!
If you love fab vegan cookies or food trends, you have to try these new vegan Levain Style Salted Brown Butter Chocolate Chunk Cookies!
Why this recipe is great:
Easy
Affordable
Features tons of chocolate
Packed with a rich brown butter flavor
Notes of salt
Features flax eggs
Perfect for any season
Vegan Levain Style Salted Brown Butter Chocolate Chunk Cookies
- Total Time: 20 minutes
- Yield: 8 Large or 24 Small 1x
Ingredients
- 3/4 cup vegan butter (12 tbsp)
Cookie dough:
- 6 tbsp cold butter
- 1 1/2 cups white flour
- 1 1/2 cups cake flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup white sugar
- 1 cup brown sugar
- 2 tbsp ground flax, 6 tbsp water
- 1 bar of Lily’s sweets stevia sweetened chocolate
- 1 tbsp Maldon flake salt
Instructions
-
In a small bowl combine the ground flax and water. Set aside in the fridge to thicken. This will serve as the eggs in the cookie
- Brown Butter: Add vegan butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Allow to cool for a few minutes then stick in the freezer to chill, 10-15 minutes, but no longer.
- In a large bowl combine all of your dry ingredients. Flours, salt, baking soda and corn starch.
-
In a large mixing bowl, cream together the 6tbsp cold vegan butter with the brown butter, and brown sugar, and white sugar. Blend on low 2 minutes, don’t over whip. (We’re adding butter to improve the texture and replace the moisture that was lost when we reduced the butter)
- Now add the flax eggs and vanilla, and blend for a few seconds on low.
-
Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarch, baking soda, and salt) Lightly mixing after each time just a little until combined. Fold in the chocolate chunks saving a few for the tops of the cookies. Avoid over mixing.
-
Separate dough into large roughly shaped balls. The dough may feel crumbly, but will come together.
-
You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large or 24 small cookies.
- Place the sheet with the rolled cookies in the fridge covered for 2-3 hrs. You could bake right away, but the cookies won’t have height and may be flat. If you can’t wait 2-3 hrs you could always bake one and see how they come out.
-
Bake for 9-12 minutes or until golden brown.
Notes
- If you over mix your batter, they will be flat
- If your butter melts, they will spread more
- If you don’t stack the dough high enough, they will be flat (makes 8 cookies)
- If you over bake them, they will be flatter
- Prep Time: 10 mins
- Cook Time: 10 mins
