Chocolate chunk cookies
½ cup (115g) unsalted vegan butter†
¾ cup (165g) light brown sugar, packed
¼ cup (55g) granulated sugar
¼ cup (60ml) unsweetened soy milk
1 Tbsp (15ml) pure vanilla extract
2 cups (270g) all-purpose flour
1 tsp (4.5g) baking powder
½ tsp baking soda
¼ tsp salt
4.6 oz (130g) dairy-free dark chocolate, chopped
Optional topping
flaked sea salt

1 Tbsp (15ml) pure vanilla extract 2 cup s (270g) all-purpose flour 1 tsp (4.5g) baking powder 4 6 oz (130g) dairy-free dark chocolate, chopped

Add the butter to a saucepan over medium-high heat*. Let it melt while stirring continuously.
When melted, it will start to brown and become fragrant, keep stirring. Some foam will start to form and this is normal.
Then, you will see grainy solids form at the bottom of the pan. The butter is now golden brown and smells nutty. Take it off the heat and let cool slightly.
In a large bowl, mix together the cooled brown butter, sugars, milk, and vanilla extract.
Place a sieve over the bowl and add the flour, baking powder, baking soda and salt. Mix until partly combined.
Gently fold in the chocolate chunks until just combined, then place in the fridge for 1 hour**.
When ready to bake, line two baking trays and preheat the oven to 350°F (180°C)***.
Use a 2 Tbsp ice cream scoop to place the dough onto the prepared tray. Leave 2 inches (5 cm) of space between each cookie.
Optionally, add some more chocolate chunks to the top of each cookie for a bakery-style look.
Bake one sheet at a time on the middle rack of the oven for 12 - 14 minutes, or until golden.
Let cool on the baking tray a little before transferring it to a cooling rack to cool off some more. The cookies will set as they cool. Enjoy!
Notes
† We used the Violife brand.
* Note: The ability to brown vegan butter depends on the brand, as those with more water may not brown easily. To get a golden, nutty result, choose a butter with higher fat content. If it doesn’t brown, you can still use it, but the flavour will be slightly different. Alternatively, skip the browning step and cream room-temperature butter directly into the sugar.
** Refrigerating the batter before baking helps to firm it up, prevents excessive spreading and enhances the texture of the final cookies. That said, if it's already cold where you are (hello, winter!), you might not need to refrigerate it.