Salted Chocolate Chip Cookies

• In a medium saucepan over medium heat, melt the vegan butter, stirring often, until it foams, turns golden brown and smells nutty, about 5 minutes.
• Pour the browned butter into a large bowl and let it cool slightly.

• In a separate bowl, whisk together the flour, baking soda, salt and cinnamon.
• Add both sugars to the browned butter and mix until combined.

• Stir in the Crackd and vanilla extract until smooth.
• Add the flour mixture and stir until well combined.
• Fold in the chocolate.

• Scoop 1/4 cup portions of dough and roll into balls.
• 9. Place on baking sheets and chill for 20 to 30 minutes.
• 10. Preheat the oven to 350 F.

• Preheat the oven to 350 F.
• Place the cookies on a parchment-lined baking sheet or silicone baking mat.
• Bake for **15 minutes**, rotating the pan halfway through, until the edges are golden.
• Remove from the oven and tap the baking sheet on the counter to flatten the cookies slightly, if desired.
• Sprinkle with flaky sea salt.
• Let the cookies rest on the baking sheet for **5 minutes**, then transfer to a wire rack to cool.

STORAGE

• Store in an airtight container at room temperature for up to 3 days.