Does anyone else here partake in stress-baking? I know I sure do. When the stress hits, you’ll find me scrolling through one of my many Pinterest boards for a good bread or dessert recipe. Which is exactly where I was last week when I encountered a Pin with the mysterious title “Secretly Vegan Salted Chocolate Chip Cookies”.
The description reads:
“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.”
Yay, secretly vegan things! That’s totally our jam here at GPG, along with not-so-secretly vegan things.
The best part of vegan cookie dough batter? You can completely gorge yourself on the cookie dough without any fear whatsoever of salmonella. That’s our jam too. And gorge myself I definitely did, a bit TOO much (as usual) so that when the cookies came out of the oven I barely wanted any of them. Luckily, they’re just as good cooled as they are warm, still soft and chewy and delicious.
Salted Chocolate Chip Cookies
Adapted from Food52
Note: in the original recipe, it strictly instructs you to refrigerate the dough for 12-24 hours before baking which I dutifully complied with… after baking two test cookies right away. The ones that were baked after refrigeration were definitely better, so keep this step in mind!
- 2 cups all purpose flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup dark chocolate chips
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup plus 1 tbsp canola oil (or other neutral oil)
- 1/4 cup plus 1 tbsp water
- Flaky salt for sprinkling on top
Mix together the flour, baking soda and powder, and salt. Add the chocolate chips and stir to coat them in the flour mixture.
In a separate bowl, stir together the sugars, oil and water until fully combined and smooth. Whip it real good.
Add the flour mixture to the wet ingredients and fold together until you can’t see any flour – but don’t over mix. Cover the dough and refrigerate for 12-24 hours (I did it for about 18).
Preheat the oven to 350F and line trays with parchment paper. Scoop the cookies in balls and sprinkle with salt. Bake for 12-13 minutes or until just golden at the edges. Don’t overbake! I accidentally overbaked one batch and they got a little hard on the outside.