November and December means a lot of time in the kitchen for me, which is fine, because I love it here! Every year I make ALOT of cookies, jams, breads and other goodies for gifts. Since November 1st is basically the kickoff to the holiday season let’s start with Santa’s favorite cookies, these extra special Brown Sugar Chocolate Chip Cookies.
This is not your regular run of the mill chocolate chip cookie. They have an extra gooey center, a rich caramel flavor, plenty of melted chocolate, and that perfect crispy exterior. These always get gobbled up at our family gatherings and have earned a permanent spot in our Christmas cookie boxes. My nephews are the ultimate cookie connoisseurs, and these are officially kid tested and approved.
These are the perfect start to the challenge; they are fast to throw together and won’t last long! Tomorrow will bring a bit more spice with my Bourbon Glazed Gingerbread Cookie Bars. See you tomorrow in the kitchen!
Vegan Brown Sugar Chocolate Chip Cookies
Makes 22–24 cookies
350°F
10–12 minutes
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups (250g) |
| Baking soda | ¾ tsp |
| Salt | ¾ tsp |
| Vegan butter sticks, melted | ¾ cup (170g) |
| Dark brown sugar | 1 cup (200g) |
| Granulated sugar | ½ cup (100g) |
| Unsweetened soy milk | 3 Tbsp |
| Cornstarch | 1 tsp |
| Vanilla extract | 2 tsp |
| Vegan semisweet chocolate chips or chunks | 1½ cups (255g) |
| Flaky sea salt | Optional |
Instructions
- Melt the vegan butter and let it cool for about 5 minutes.
- Whisk together the melted butter, brown sugar, and granulated sugar until glossy.
- Whisk the soy milk and cornstarch together, then add to the butter mixture with the vanilla.
- In another bowl, combine the flour, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients, then add the chocolate.
- Refrigerate the dough for at least 2 hours, preferably overnight.
- Preheat the oven to 350°F and line baking sheets with parchment.
- Scoop approximately 2 tablespoons of dough per cookie. Place them at least 3 inches apart.
- Bake for 10–12 minutes, until the edges are golden and the centers still look slightly soft.
- For those lovely wrinkled edges, gently tap the baking sheet against the oven rack once near the end of baking, then again after removing it from the oven.
- Sprinkle with flaky sea salt and let cool on the baking sheet for 10 minutes.
A Little Note from My Kitchen:
Can’t wait for cookies? Neither could I! These can be baked right away, without chilling the dough, and they’re absolutely delicious.
However, if you have a little patience, I recommend refrigerating the dough overnight. This gives the flavors more time to develop, bringing out those rich, caramel-like notes from the brown sugar.
Either way, you’ll end up with a wonderful cookie!
