Fall Spiced Chocolate Chip Cookies Chewy

Instructions:

1. Melt the vegan butter in a saucepan over medium heat. Whisk constantly until it foams and turns a golden, mahogany-colored brown with a nutty aroma.
2. Immediately remove the browned butter from heat and whisk in the brown and white sugars until combined. Stir in the plant milk and vanilla.
3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
4. Gradually fold the dry ingredients into the wet butter mixture using a spatula. Stir until just combined; do not overmix.
5. Fold in the dark chocolate chunks.
6. Scoop rounded tablespoons of dough onto a parchment-lined sheet, spacing them 2 inches apart.
7. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
8. Let the cookies rest on the pan for 5 minutes to firm up before transferring.