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–+ servings

Brown Butter & Date Chocolate Chip Cookies

These cookies are a bit of work, but sooooo worth it in the end. They are a vegan brown "butter" dream and contain 3 types of sugar, making them both insanely chewy, pillowy soft and rich with brown butter taste.
Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 1 day
Servings: 8 cookies

Ingredients

  • 40 grams pitted medjool dates
  • 160 grams all-purpose flour, *about 1 cup and 1 tbsp flour, but it ranges!
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 8 tbsp miyokos creamery butter or dairy butter, for browning
  • 2 tbsp butter of choice, to not brown
  • 2 tbsp plant based milk
  • 60 grams granulated sugar, 1/4 cup
  • 45 grams brown sugar, 1/4 cup, lightly packed
  • 1 tbsp vanilla extract
  • 3/4 cup chopped dark chocolate

Instructions 

  1. Take the dates and put them in a small bowl and soak them in boiled water. Set to the side as you prepare all your other ingredients.
  2. Put a small pot on medium-low heat. Add the 8 tbsp of butter and begin the browning process. To brown butter, let it melt in the pan, and begin stirring constantly with a spatula to avoid any scorching. Let the butter foam slightly, and reduce the heat until it is slightly foaming only. Let this process continue until you see the butter noticeably brown, and see small brown flecks begin to accumulate at the bottom. That's when you know it's done!
  3. Remove the browned butter from the heat. In another small bowl, add 2 tbsp of cold butter and then pour in the brown butter. Mix until the cool butter is melted. Let the butter cool at room temperature. You want it to be liquid but not warm.
  4. While the butter is cooling, whisk together the flour, baking soda and salt in a large bowl. Set that to the side.
  5. While the butter continues to cool, drain the dates but reserve 2 tbsp of the water they were soaking in. Use that water to blend the dates into a paste. You can also do this by hand with a mortar and pestle.
  6. When the brown butter has reached room temperature, whisk in the almond milk until the butter is a nice creamy golden color.
  7. Combine the light sugar, brown sugar, date mixture and vanilla in a bowl. Pour in the brown butter mixture and use an electric mixer to beat it all together well. About 3-4 minutes.
  8. Gradually add in the dry ingredients to the wet. Use the mixer on it's lowest speed to combine the dough. Stop mixing when you no longer see flecks of flour.
  9. Add in the chocolate and mix.
  10. Let this dough chill in the fridge for 24-48 hours. This is CRUCIAL to the recipe.
  11. When you are ready, portion into 50g balls and bake at 350F for 15-10 minutes.
  12. Serve warm, and be proud of the effort you put in :)