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Vegan Chocolate Chip Cookies
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Ingredients
2 cups (250 grams) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups dark chocolate chips
1/2 cup (100 grams) sugar
1/2 cup (110 grams) packed light or dark brown sugar
1/2 cup plus 1 tablespoon canola oil
1/4 cup plus 1 tablespoon water
Coarse-grained sea salt, for garnish
Directions
- 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. 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.
- 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.
