Ovenly's Secretly Vegan Salted Chocolate Chip Cookies
Genius Recipes
Photo by James Ransom
- Serves
- approximately 18 cookies
- Prep Time
- 24 Hours 20 Minutes
- Cook Time
- 13 Minutes
This isn't just genius for a vegan chocolate chip cookie or in spite of it. This cookie, which comes from Ovenly founders Agatha Kulaga and Erin Patinkin, can rest entirely on its own merits: its soft-bellied, chewy, caramelly-crisp-edged, rippled and ringed and puddled with melty chocolate, haunting, well-salted, incidentally vegan merits. Helpful tools for this recipe: - OXO Good Grips Cookie Scoop, Set of 3 - Five Two Silicone Baking Mat - Nordic Ware Natural Aluminum Baking Sheets
Ingredients
- 2 cup (250 grams) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cup dark chocolate chips (we prefer chocolate with 60 percent cocoa content or higher—double-check the ingredients if you want to make sure they're vegan)
- 1/2 cup (100 grams) sugar
- 1/2 cup (110 grams) packed light or dark brown sugar (note: on photo shoot day, we used an especially dark vegan brown sugar)
- 1/2 cup plus 1 tablespoon canola, grapeseed, or any other neutral oil
- 1/4 cup plus 1 tablespoon water
- Coarse-grained sea salt or flaky sea salt like Maldon, for garnish
Featured Video
Ovenly's Secretly Vegan Salted Chocolate Chip Cookies
Adapted slightly from Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery by Erin Patinkin & Agatha Kulaga (Harlequin, 2014).
Directions
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.
- Step 5
Preheat the oven to 350° F. 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.
- Step 6
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.
- Step 7
Let cool completely before serving.