BROWN BUTTER VEGAN CHOCOLATE CHIP SKILLET COOKIE

What are your Christmas/holiday plans?!? J and I leave to Belgian in less than 48 hours to spend the holidays and New Year with J’s family. It will be so nice to be back in Belgium – relaxing with family and old friends as well as doing some travelling. We are also going to be getting a lot of wedding planning done. Less than 7 months to go now!

But let’s talk about this Vegan Brown Butter Chocolate Chip Skillet Cookie. Yes, it is basically just one GIANT chocolate chip cookie.

Does it really get any better than that?

I love this recipe because it is honestly the easiest dessert to make…ever. Seriously.

Warm and brown the vegan butter until it smells nutty and perfect. Add all the ingredients – only nine in total – to the pan. Stir until combined. BAKE. ↡↡↡

Ingredients

• 1 cup vegan butter (measured when melted - I use Earth Balance)
• ¾ cup brown cane sugar
• ¾ cup cane sugar
• 1 tbsp vanilla extract
• 6 tbsp aquafaba (liquid from the chickpea can)
• 1 tsp baking soda
• 1 tsp sea salt
• 2 ½ cup all purpose flour or whole wheat pastry flour
• 1 cup chocolate chips/chunks + extra for sprinkling on top (I use a mix of both)

Directions

1. Preheat oven to 350F.
2. Over medium-high heat, warm the vegan butter in a cast iron skillet. Continuously stir. As the butter warms, it will begin to foam. Stir until the butter releases a nutty aroma after a couple of minutes. Be careful not to let the butter burn, if it does, remove the pan from the hot element.
3. ................................

for full recipes please see : www.cearaskitchen.com

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