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.
Servings: 18 cookies
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.