The BEST Bakery-Style Chocolate Chip Cookies (Egg-Free, Dairy-Free!)

Steps

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1. 1
   Place unsalted vegan butter in a saucepan and melt it over heat. Continue cooking until it foams and turns brown. You'll know it's ready when you see grainy brown solids at the bottom and smell a nutty aroma. Set aside to cool slightly.
   ▶ ≈0:35
2. 2
   Combine brown sugar and granulated sugar in a bowl. Add plant-based milk and vanilla extract. Pour in the cooled browned butter and mix until well combined.
   ▶ ≈1:27
3. 3
   Gently spoon flour into a measuring cup and level it off to avoid packing (or use a kitchen scale for accuracy). Sift the flour into the bowl, then add baking powder, baking soda, and salt. Stir dry ingredients into the wet mixture until partly combined but not fully mixed.
   ▶ ≈2:07
4. 4
   Chop dark chocolate into large chunks and add to the bowl. Stir until just combined, being careful not to overmix.
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5. 5
   Refrigerate the dough for exactly 1 hour. Chilling helps solidify the fat and prevents excessive spreading during baking.
   ▶ ≈3:32
6. 6
   Using an ice cream scooper or spoon, portion out about 2 tablespoons of dough onto a lined baking sheet, leaving about 2 inches between each cookie. Place one or two chocolate chunks on top of each cookie for a bakery-style appearance.
   ▶ ≈4:01
7. 7
   Place the baking sheet on the middle rack of an oven preheated to 350°F (180°C). Bake for 13–14 minutes until the cookies are golden.
   ▶ ≈4:28
8. 8
   Cookies may spread unevenly when removed from the oven. For a bakery-style look, place an upside-down cup over each cookie and gently shimmy it to shape them into uniform circles. While the chocolate is still melted, sprinkle flaky sea salt on top.
   ▶ ≈4:41
9. 9
   Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
   ▶ ≈5:08