Use Miyoko's butter to create the most decadent, creamy browned butter chocolate chip cookies with this recipe from Fat & Flour owner, Nicole Rucker.
Prep time: 2 hours and 15 mins (2 hours to chill)
Bake time: 8-10 mins
Make the Chocolate Chip Cookies
In a small bowl, combine the flour, salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butters and sugars on medium speed until very smooth and fluffy.
Add egg replacer, mixing until fully incorporated. Reduce speed to low and mix in espresso and vanilla. Add half of the flour mixture and mix on low until just combined. Repeat for the second half of the flour. Add the chocolate chunks and mix until incorporated.
Portion the cookie dough into 3 oz balls and chill for at least 2 hours.
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the cookies 2 ½” apart on the lined baking sheets.
Bake at 350°F for 8 - 10 minutes.
Let the cookies stand on their sheets for 2 minutes before transferring them to wire cooling racks.