Due to design concerns, I can only make my post titles so long. So now let’s call this recipe what it is: Chocolate Hazelnut Creme-filled Brown Butter Chocolate Chip Cookies with Fleur de Sel.
The inspiration for these cookies came from my Facebook feed; I had seen this recipe from The Ambitious Kitchen keep popping up. It is a decidedly un-vegan recipe, but I love to veganize stuff like this. It was super easy, and they were a huge hit at a recent holiday party amongst vegans and non-vegans.
I can’t remember where I learned this trick, but I learned it a while ago when I suddenly realized that even though I was vegan I still wanted browned butter with sage sauce on my vegan ravioli. Butter browns because of the milk solids, but this is easy to do with Earth Balance; you just add about 1 Tablespoon of unsweetened, plain almond milk to each cup of Earth Balance, and the almond solids do the trick.
The original recipe also called for Nutella, and for some dumb reason Nutella has milk in it. I loved Nutella in my pre-vegan days, and when I became a vegan I switched to a yummy brand called Choc & Nut which I purchased on Vegan Cuts originally but now get from Vegan Essentials. I actually think the Choc & Nut has a much more rich and complex flavor than Nutella. And you could also always make your own if you were so inclined.
Anyway, here’s the recipe, perfect for that midday Christmas treat. Enjoy!
Chocolate Hazelnut Creme-filled Brown Butter Chocolate Chip Cookies with Fleur de Sel
|2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon of salt
1 cup Earth Balance
1 Tablespoon unsweetened plain almond milk
4 ½ tsp Ener-G Egg Replacer
6 Tbsp water
|1 1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 Tablespoon vegan sour cream
1 ¼ cups vegan chocolate chips
Approx 8 oz vegan chocolate hazelnut spread, ie Choc & Nut
Fleur De Sel or coarse sea salt for sprinkling
1. Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt Earth Balance and almond milk in a saucepan over medium heat. After about 5 minutes, the Earth Balance will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the Earth Balance to a bowl to prevent burning. Set aside to cool for a few minutes.
2. Place water and Ener-G egg replacer in a blender and blend until smooth and frothy.
With an electric mixer, mix the Earth Balance and white and brown sugars until thoroughly blended. Beat in the Ener-G mixture, vanilla, and vegan sour cream until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
3. Chill your dough for 2 hours in the refrigerator.
4. Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough
and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of
chilled nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be
perfectly rolled! Make sure that the nutella is not seeping out of the dough. Add more dough if
necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand VERY gently.
(Really only the tops need to be flattened a bit!)
5. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will
look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on
the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the
baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with