Chuck out all your old chocolate chip cookie recipes. Throw them out now because some genius just re-invented the wheel. Actually – genii. Two women, Erin Patinkin and Agatha Kulaga, founders of New York’s Ovenly are responsible for this just-happens-to-be-vegan chocolate chip cookie recipe. If you don’t know about Ovenly, you can read more here.
The thing about this recipe is that it’s accidentally vegan and therefore dairy-free and you’ll likely have all the ingredients on hand. Add to this that the cookies are super simple to make, and use a small quantity of any healthy cooking oil in place of margarine or butter, and finally and most importantly of all – they are probably the best damn chocolate chip cookies you’ll ever eat.
I found the recipe via Food52.
I’ve never really perfected chocolate chip cookies and probably because of this – I’m not the biggest fan of them. I really love shortbread and gingerbread biscuits. But now that I have this recipe, I might just like chocolate chip cookies a whole lot more. The use of oil makes the dough soft but still hold together well. The texture is neither floury nor oily but silky smooth.The addition of flaked sea salt binds the flavours, tempers the sweetness, and draws out the taste of the dark chocolate. You can cook them a minute or two longer if you prefer a crispier cookie but I like mine on the soft, ever so slightly doughy side.
Ovenly’s version calls for the dough to be chilled for a minimum of 12 hours and a maximum of 24 hours. According to Food52, that’s not exactly necessary. I erred on the side of caution and refrigerated the dough for most of the day. And I halved the original recipe because I was almost out of flour. I like the fact that you can prepare the dough early and then bake the cookies later when you end up putting the oven on to cook something else. That’s virtuous. And I always like a little bit of virtuousness. MFK Fisher, the beloved food writer, liked it too – she said of her famous tomato soup cake, “It can be made in a moderate oven while you are cooking other things, which is always sensible and makes you feel rather noble, in itself a small but valuable pleasure.”
Here’s Ovenly’s Vegan Chocolate Chip Cookie recipe much as it appeared on Food52.