Today we are making your new cookie obsession: Bakery-Style Golden Brown Sugar Cookies. Thick, chewy, buttery brown sugar cookies! These cookies are unbelievably mouthwatering butter and brown sugar goodness – just like something you would find at the most indulgent bakery.
I picked up some vegan white chocolate at Luminate last week and when I unwrapped it, I realized it is called Golden White Chocolate, and it is the most gorgeous caramel colour! I originally had set out to make white chocolate chip cookies but with this beautiful golden-hued bar I knew I was in for something even better. I used dark brown sugar for a deep rich caramel flavour and vegan stick butter (not margarine) for extra butter goodness. This recipe only makes 6 cookies, and they are huge! Pillowy, thick and chewy… everything you want in a fall cookie!
Normally I am a chocolate cookie person. Like, if a cookie doesn’t have melting puddles of chocolate what’s the point? But I actually proved myself wrong with this recipe. What these cookies lack in cocoa they make up for in pure buttery brown sugar heaven!
The trick to thick cookies?
The trick to thick cookies is two-fold:
- Add cornstarch. Adding a thickener seems like a no-brainer but I always forget its an easy option when it comes to baking!
- Pile them high. Use multiple tablespoons of dough for each cookie, and stack them high in an oval shape so when they bake and flatten, they don’t flatten too much. Then, once they come out of the oven and settle even more, they will still be niiiice and thick.
Apart from the addition of corn starch and making these cookies huge, this recipe is extremely similar to my classic chewy vegan chocolate chip cookies recipe. Why mess with something that is already so perfect?! We start by creaming together the butter and dark brown sugar. Then add the nondairy milk and vanilla, followed by the flour, baking powder, baking soda, cornstarch and salt. Finally, add in your coarsely chopped white chocolate (or delicious chocolate type of your choosing) and stir! Divide the dough into 6 tall cookie dough balls, then bake until golden brown and a little cracked on top. Let cool on the pan 5 minutes (they’ll continue to cook on the pan too) before removing and devouring.Print