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
STEP ONE
In a small bowl, combine the flour, salt, baking soda, and baking powder. Set aside.
STEP TWO
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.
STEP THREE
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.
STEP FOUR
Portion the cookie dough into 3 oz balls and chill for at least 2 hours.
STEP FIVE
Preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the cookies 2 ½” apart on the lined baking sheets.
STEP SIX
Bake at 350°F for 8 - 10 minutes.
STEP SEVEN
Let the cookies stand on their sheets for 2 minutes before transferring them to wire cooling racks.
