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 and egg-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.
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. I like the fact that you can prepare the dough early [I’ve since made the dough and frozen it for up to a week] 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.”
Ovenly’s Vegan Chocolate Chip Cookie recipe as it appeared on Food52.
- 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 sunflower, 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
- 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.
- Let cool completely before serving