Ovenly'S Secretly Vegan Salted Chocolate Chip Cookies Recipe

Name: Ovenly'S Secretly Vegan Salted Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (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

Servings: persons

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 (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

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.
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.
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.
4
Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.
5
Preheat the oven to 350u00b0 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.
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.
7
Let cool completely before serving.

723

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups (250 grams) all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon fine salt, and more.

Yes, Ovenly'S Secretly Vegan Salted Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ovenly'S Secretly Vegan Salted Chocolate Chip Cookies

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