It was certainly not my intention to post back-to-back recipes for salted chocolate chip cookies. Much as it was not my intention to bake vegan chocolate chip cookies. I blame the library.
The library I go to is the best. I request the books I want to read online, and then I go and pick them up when I receive an email that they are ready. Someday, I am going to tell any small child that will listen how I used to have to go to library and look up the books I wanted to read in a card catalog and then hunt those books down on their shelves!
I digress. The reason the library is to blame is – despite their lovely staff collecting books for me – they place the books they pull in an area that forces me to walk by all of the new books. I walk by those shelves and mutter “don’t look, don’t look, don’t look” like a mantra under my breath.
Despite my best efforts, rarely can I help myself, and I end up with all of these books! I even walk to the library so it will be a painful experience for me to carry all of my books home. Yet, I keep checking all of these lovely cookbooks out of the library. And thus I end up with lots of recipes from lots of cookbooks, and some of those recipes are very similar. At least my tastes are consistent.
As you no doubt see, there is really no one to blame but myself for my overflowing recipe collection.
In this case, I found what may be the first vegan cookie recipe that I did not bastardize by adding an egg instead of a ground flaxseed + water mixture or milk from a coy instead of milk from a nut. Primarily because I never had the chance to think about it. With a recipe that called for neither flax eggs nor milk, I baked vegan cookies without even realizing it.
The recipe’s creators – the gals from Ovenly – write that this is not a recipe for a perfect vegan chocolate chip cookie. Rather, it is a recipe for a perfect chocolate chip cookie. I agree. Enjoy!
Salted Chocolate Chip Cookies
Heads up! This cookie dough needs to be refrigerated for 12-24 hours before baking.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups dark chocolate chips
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup + 1 tablespoon canola oil
- ¼ cup + 1 tablespoon water
- coarse-grained sea salt or flaky sea salt like Maldon, for garnish
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the chocolate chips to the flour mixture and gently toss to coat.
- In a separate large bowl, whisk together the granulated sugar, brown sugar, canola oil, and water until smooth, about two minutes.
- Add the flour mixture to the sugar mixture.
- Stir until just combined and no flour is visible. Do not overmix!
- Cover the cookie dough with plastic wrap and refrigerate for at least 12 hours and up to 24 hours. Do not skip this step!
- After the allotted time, scoop the cookie dough into balls and place them on a parchment-lined baking sheet.
- Next place the cookie dough balls (you can keep them on the baking sheet) into the freezer for 10 minutes prior to baking. You do not need to do this, but the cookies will hold their shape much, much better if you do.
- Remove the cookie dough (and baking sheet) from the freezer and sprinkle the cookie dough balls with coarse-grained sea salt.
- Bake at 350 degrees F for 12-13 minutes until the edges of the cookies are just golden.
- Allow to cool completely and enjoy.
The recipe's creators warn you must follow this recipe exactly as written. For instance, if you do not refrigerate your cookie dough overnight, you are not going to be happy with your results. Although they indicate freezing the dough for a few minutes immediately before baking is recommended but not required, I strongly suggest you give the cookie dough a short break in the freezer before popping it in the oven