"Playing around with the warm flavors and spices of fall is one of my favorite things. I was in the kitchen the other day and was struck by a stroke of genius. I’ve never used vegan brown butter before, so I was really intrigued by the idea. It turned out so well! I’m also a huge fan of chai, so these cookies really hit the spot and my family loved them too."
Brown Butter and Chai Chocolate Chunk Cookies
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- Recipe Card
Prep time 25mins
Cook time 15mins
Serves or Makes: 18
Recipe Card
ingredients
- 1 cup dairy-free butter
- 2 chai tea bags
- 1 cup light brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chai spice
- 1/2 cup chocolate chips or chunks
Method
Step 1
In a small saucepan, melt butter over medium heat. Once it begins to bubble, reduce to simmer and stir occasionally until golden brown (should be about 20 minutes). Once golden brown, remove from the heat and add in 1 chai tea bag. Steep for 5 minutes. Pour into a bowl and refrigerate for a few hours until set.
Step 2
Remove brown butter from the fridge to soften like normal butter.
Step 3
Preheat the oven to 375ºF.
Step 4
In a large bowl, add in the softened brown butter, light brown sugar, and white/cane sugar. Cream together until there are no lumps. Mix in the egg and vanilla extract.
Step 5
Add in the flour, rolled oats, baking soda, baking powder, salt, cinnamon, chai, and chocolate chips. Mix. Make sure not to over-mix or the cookies will be flatter.
Step 6
Roll into balls using about 1- 1½ Tbs of dough each and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes.
Step 7
Let cool and store in an airtight container for up to 5 days.