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These baked morsels of heaven have a slightly nutty, rich depth of flavour — a flavour reminiscent of butterscotch — thanks to the magic of browned butter.

You will need

Makes 15

  • ¾ cup (170g) vegan block butter
  • ¾ cup (150g) regular sugar
  • ¼ cup (50g) packed light brown sugar (or more regular sugar)
  • ¼ cup (65g) dairy-free milk
  • 1 teaspoon vanilla extract, optional
  • 2 cups (250g) plain flour
  • ½ teaspoon baking soda
  • Pinch of salt, if using unsalted butter
  • ¾ cup (130g) vegan-friendly chocolate chips and/or chocolate chunks (plus extra to top the cookies if desired)

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20 mins to prep

12 mins to bake

Step 1

Preheat your oven to 180°C (convection) or 160°C (fan-forced). Line 2-3 baking trays with baking paper.

Step 2

Place the butter in a light-coloured pan over medium heat. Stir the butter constantly while it melts. In about 5-10 minutes, your butter will turn golden brown and may have some brown specks at the bottom. Remove the pan from the heat. Your brown butter should weigh about 130g.

Step 3

Allow the brown butter to cool completely. You can speed up the process by chilling in the refrigerator.

Step 4

Add the brown butter, regular sugar, brown sugar, milk and vanilla extract to a large mixing bowl. Mix until combined.

Step 5

Add the flour and baking soda to the bowl and mix until combined. Fold in the chocolate chips. Your dough should be a little soft but not sticky. If it’s sticky, chill it in the fridge until it firms up.

Step 6

Divide the dough into about 15 balls. If desired, press more chocolate into the top of the balls.

Step 7

Arrange the cookies on your trays, with space between each to allow for spreading. If you prefer thinner cookies, slightly flatten the cookie dough balls. Bake the cookies for about 12 minutes or until the edges are set.


Step 8

Allow the cookies to cool on the trays then transfer to a wire rack to cool completely.



Spreadable vegan butter such as Nuttelex will also work for this recipe. As it contains more water than block butter, try using 200g of the butter and reduce it to 130g in the browning process.

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