Name: Vegan Levain Style Salted Brown Butter Chocolate Chunk Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3/4 cup vegan butter (12 tbsp); 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

Ingredients

Units Scale

Brown Butter:

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

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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