"Secretly Vegan" Salted Chocolate Chip Cookies
BEST FOR
Makes: ~18 cookies
Prep time: 24 hrs 20 min
Cook time: 13 min
INGREDIENTS
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2 cups (250 grams) all-purpose flour
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1 teaspoon baking powder
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3/4 teaspoon baking soda
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1/2 teaspoon fine salt
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1 1/4 cups 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)
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1/2 cup (100 grams) sugar
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1/2 cup (110 grams) packed light or dark brown sugar (note: on photo shoot day, we used an especially dark vegan brown sugar)
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1/2 cup plus 1 tablespoon canola, grapeseed, or any other neutral oil
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1/4 cup plus 1 tablespoon water
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Coarse-grained sea salt or flaky sea salt like Maldon, for garnish
DIRECTIONS
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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.
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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.
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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.
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Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.
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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.
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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.
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Let cool completely before serving.
From Ovenly via Food52