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.
The details:
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.
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Bakery-Style Golden Brown Sugar Cookies
- Total Time: 35 minutes
- Yield: 6 large cookies
Description
Thick, chewy, buttery brown sugar cookies – just like something you would find at the most indulgent bakery.
Ingredients
- 1/2 cup vegan butter (I used Becel Sticks)
- 1 cup dark brown sugar
- 1/4 cup non-dairy milk (like almond or soy)
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp cornstarch
- pinch of salt (about 1/4 tsp)
- 70g (1 average size bar) of vegan white chocolate, chopped (I used this one)
Instructions
- Preheat oven to 375 F.
- In a mixing bowl, cream together vegan butter and brown sugar. Add almond milk and vanilla and stir to combine.
- In a separate bowl, whisk together flour, baking soda, baking powder, cornstarch and salt.
- Add dry mixture to wet in two parts, stirring to form a dough. Add chocolate and stir to combine.
- Use about 3 tbsp of dough per cookie and roll into balls, placing on a cookie sheet. Bake 13-14 minutes or until golden brown and starting to crack on top. Let cool a few minutes before devouring!
- Prep Time: 15 minutes
- Cook Time: 14 minutes
Amazing recipe! I used vegan chocolate chips instead of the white chocolate. Do you know where we can find vegan white chocolate in Canada? Thank you so much!
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London drugs in BC has a brand called ichoc that makes a vegan white chocolate bar for ~4$!
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Luminate sells white chocolate bars!!! you can just cut it up!
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Is there something you can use as a substitute for the non dairy milk.
any milk works!
These are amazing! The brown sugar makes them so luxurious. I unfortunately didn’t have white chocolate (so hard to fine!!) so I used semi sweet but I’m dying to try these with white sometime.
★★★★★