Vegan Salted Chocolate Chip Cookies (from Ovenly)
First off, I need to thank the lovely Andrea Rubin, for being the person who introduced me to this recipe in the first place! She brought them to my birthday/housewarming party a couple of years ago and EVERYONE LOVED these cookies... including my boyfriend, who is not a sweets person.
Since then I have made these cookies for many occasions and they are a hit EVERY SINGLE TIME! So here it is... With all my little personal notes and tricks (and Andrea's). :-)
The original recipe comes from Ovenly: https://food52.com/recipes/39132-ovenly-s-secretly-vegan-salted-chocolate-chip-cookies
Makes approximately 18 cookies (I almost always make a double batch because they're so good!)
- 2 cups (250 grams) all-purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp fine salt
- 1 1/4 cups dark chocolate chips (I use 60% - 90% dark chocolate bars and chop them up. I like 70% best personally, but a mix is also nice! Be sure to check that there are no milk ingredients!)
- 1/2 cup (100 grams) sugar
- 1/2 cup (110 grams) packed light or dark brown sugar
- 1/2 cup plus 1 tbsp canola, grapeseed, or any other neutral oil (I use the liquid coconut oil pictured here)
- 1/4 cup plus 1 tbsp water
- Coarse-grained sea salt or flaky sea salt like Maldon, for garnish (I use fleur de sel, as per Andrea's suggestion!)
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.
- In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes. Note: Use fresh, soft light brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.
- Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
- Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.
- Preheat the oven to 350° F. (I find that my oven is hot so I set it at 325° F instead)
- Line two rimmed sheet pans with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds. We recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking. (I do not do freeze my dough and I find that it turns out fine... I do the ice cream scoop trick to make sure that all the cookies are more or less the same size.)
- Sprinkle the balls of dough with coarse-grained sea salt (if freezing, remove balls of dough from the freezer first), and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake. (I like my cookies moist and soft so I only bake them for 8 minutes)
- Let cool completely before serving. (I cool them on a cooling rack)
I like to heat up one or two cookies in the microwave and eat them with 1-2 scoops of So Delicious vanilla ice cream on top. It's an extra special treat, and it keeps me from eating all the cookies!
- Frances Vicente