Salted Chocolate Chip Cookies

INGREDIENTS:

1 cup unsalted vegan butter
2 ½ cups all-purpose flour

3 Tablespoons of Crackd® The No-Egg-Egg®
1 teaspoon baking soda

2 teaspoons vanilla extract
1 teaspoon fine sea salt

1/2 teaspoon ground cinnamon
3/4 cup light or dark brown sugar

1/4 cup granulated sugar

12 ounces semisweet chocolate, preferably from a bar, roughly chopped (or use 12 ounces chocolate chips)

Flaky sea salt for topping

METHOD:

In a medium saucepan over medium heat, melt the butter, stirring and swirling the pan often until the butter foams, turns golden brown and smells nutty (about 5 minutes). Pour into a large bowl and set aside to cool.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Add the sugars to the melted brown butter; mix until combined. Add Crackd® The No-Egg-Egg® and vanilla extract and stir until combined. Add the flour mixture and stir until well combined.
Mix in the chocolate. Working one at a time, scoop out a ¼ cup of the dough and roll into a balls. Place the balls on the prepared sheet pans, and chill for 20-30 minutes. Pre-heat oven to 350 degrees.
Place the cookies on a parchment lined cookie sheet (or silicone baking mat). Bake for 15 minutes. Halfway through rotate (the edges should be golden).
Remove from the oven and bang the cookie sheet on the counter (this creates a flatter, chewier cookie). Sprinkle cookies with flaky sea salt (optional). Let sit on the baking sheets for 5 minutes before moving to a cooling rack to cool completely.

These cookies will be crunchy around the perimeter and chewy in the middle. Store cookies in an airtight container at room temperature for up to 3 days.