Vegan Salted Chocolate Chip Cookies

This is my slightly adapted version of these delicious Vegan Salted Chocolate Chip Cookies featured on Food52. These are truly one of the best vegan chocolate chip or chunk cookies I’ve ever made.

The original recipe was too sweet for me, I made them again, with 30g less white sugar and added vanilla extract. The cookies were crisp at the edges, soft in the middle, with a good amount of spread due to the mix of baking powder and baking soda. I personally like big chunks of chocolate instead of chocolate chips.

Personally, I did not notice any difference between refrigerating the dough for 6 hours,  12 hours or 24 hours. The only time the texture was different, was when I baked them without chilling the dough at all. The cookies were soft inside, but the outside had a interesting crispy coating which I did not like.

Print Recipe

5 from 2 votes

Vegan Salted Chocolate Chip Cookies

Amazing Vegan Salted Chocolate Chip Cookies, crisp at the edges, soft in the middle. You won't believe they are vegan.

Prep Time6 hours hrs 30 minutes mins

Cook Time12 minutes mins

Total Time6 hours hrs 42 minutes mins

Servings: 18 cookies

Author: Fabio

Ingredients

• 250 g all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/4 cups vegan chocolate chunks or chips
• 70 g white sugar
• 110 g brown sugar
• 1/2 cup plus 1 tablespoon sunflower oil
• 1/4 cup plus 1 tablespoon water
• 1 teaspoon vanilla extract
• coarse sea salt

Instructions

• 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 oil and water until smooth and incorporated, about 2 minutes.
• Add the flour mixture to the sugar mixture, and then stir with a a rubber spatula until just combined and no flour is visible. Do not overmix. Cover with plastic wrap.
• Refrigerate the dough for at least 6 hours (up to 24 hours) see my note.
• Preheat the oven to 350° F. Line two baking 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.
• Sprinkle the balls of dough with coarse sea salt and bake for 12 to 13 minutes until the edges are just golden. Do not overbake.
• Let cool completely before serving.

Notes

Personally, I did not notice any difference between refrigerating the dough for 6 hours, 12 hours or 24 hours. The only time the texture was different, was when I baked them without chilling the dough at all. The cookies were soft inside, but the outside had a interesting crispy coating which I did not like.

Adapted slightly from Ovenly: Sweet and Salty Recipes from New York’s Most Creative Bakery  by Erin Patinkin & Agatha Kulaga (Harlequin, 2014), also posted on Food52.

DID YOU MAKE THIS RECIPE? I HOPE YOU LOVE IT. 

Please let me know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #littleswissbaker.