1 cup dairy free butter
2 1/2 c ap flour
1 tsp baking soda
1/2 tsp table salt
2 large eggs
2 tsp vanilla extract
2 tsp cornstarch
1 c packed light brown sugar
1/3 c granulated sugar
dairy free chocolate chips
Preheat oven to 375 F. Line a baking tray with parchment and set aside.
Make the brown butter: melt the dairy free butter in a sauce pan over medium heat stirring often. Continue to cook it while stirring until dark flecks start to appear. The dairy free butter becomes fragrant and slightly nutty smelling, and the color slightly darkens. Do not let boil, keep at a simmer. Remove from heat, and let cool for at least 20 minutes if not longer.
In the bowl of a stand mixer, pour in cooled dairy free butter and add sugars until thoroughly combined. Next mix in the eggs.
Mix in on medium remaining dry ingredients except chocolate chips. Once dough has fully formed stir in desired amount of dairy free chocolate chips. I used approx 5-6oz.
Using a 1 tbs scoop, scoop portions of the dough and place on the cookie sheet approximately 2" apart. Dough might feel slightly crumbly and you can use your hand to help the ball form after it's on the tray if needed.
Bake approx 9-12 minutes until they are slightly browned around the edges. Let cool on the tray for at least 10 minutes, and then move to a rack to cool completely.
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