Sheet Pan

Ovenly's Secretly Vegan Salted Chocolate Chip Cookies

May  9, 2021
119 Ratings
Photo by James Ransom
  • Prep time 24 hours 20 minutes
  • Cook time 13 minutes
  • Makes approximately 18 cookies
Author Notes

This isn't just genius for a vegan chocolate chip cookie or in spite of it. This cookie, which comes from Ovenly founders Agatha Kulaga and Erin Patinkin, can rest entirely on its own merits: its soft-bellied, chewy, caramelly-crisp-edged, rippled and ringed and puddled with melty chocolate, haunting, well-salted, incidentally vegan merits.

Helpful tools for this recipe:
- OXO Good Grips Cookie Scoop, Set of 3
- Five Two Silicone Baking Mat
- Nordic Ware Natural Aluminum Baking Sheets

Genius Recipes

Test Kitchen Notes

Adapted slightly from Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery by Erin Patinkin & Agatha Kulaga (Harlequin, 2014). —The Editors

What You'll Need
Watch This Recipe
Ovenly's Secretly Vegan Salted Chocolate Chip Cookies
  • 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 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.
  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.

See what other Food52ers are saying.

  • Yogigirl
  • thesimplesprinkle
  • MrsBeeton
  • Georgia Thursting
    Georgia Thursting
  • elisaung
Genius Recipes

Recipe by: Genius Recipes

348 Reviews

Bridgette September 18, 2023
These are okay. I probably won’t make them again but they’re not bad. Just pretty basic. I used semi sweet chocolate chips, reduced white sugar by 1/4 cup and added a tsp of vanilla. Wish I added more vanilla.
Momo19 June 8, 2023
Honestly the best cookies ever! Perfect every time.
mlouise December 27, 2022
Since the question was posed back in March 13, 2019 What size scoop do you recommend? and remains unanswered I'll ask here.
What size scoop do they recommend? I have size 100, clearly not that, and size 40 and 50 either of which it looks like may have been used in the video.
Yogigirl December 27, 2022
I use a 2 tablespoon cookie scoop. My cookies weigh about 1 ounce each.
mlouise December 27, 2022
That would be close to a 30 by volume, a 40 by weight...
stinkycretingurl December 9, 2022
I am a gluten free baker and have baked this recipe at least 30-40 times since it was published by Food52. I have learned a couple things the might help out the gluten free bakers out there who want to try it. First: follow the measurements *except* when it comes to water. Bump up to 1/2 cup of water. It will seem a little "soupy" at first but as the gluten free flour hydrates overnight it will become thicker and more like a traditional cookie dough. Also definitely add vanilla. Second: Use a jar blender or a stick blender to mix the oil, water, sugar and vanilla. In the video they say to "spend some time" mixing them with a whisk but I've found that a whisk isn't enough. I used to use a stand mixer and just let it sit and beat the water/oil/sugar together for 15 minutes and even THAT isn't enough. Blend the ever living snot out of the oil/water/sugar mixture in a blender. It makes a HUGE difference. Third: Use molasses instead of brown sugar. Just add a cup of white sugar (or less--your preference) and a tablespoon of molasses. Fourth: Don't freeze before baking. Just pull the dough from the fridge, put them on the cookie sheet and bake right away. Every single time I've frozen the dough before baking the cookies don't spread. They stay mounded up and I really hate eating chocolate chip mounds.
Monica December 10, 2022
Thank you! I've made this recipe several times and agree about adding the vanilla. I want to make this recipe gluten-free and appreciate your feedback and detailed tips.
nfeldbaum October 30, 2022
I absolutely love this recipe and have made it multiple times now. I sub for semisweet vegan chocolate chips and reduce the white sugar by 1/4 cup to compensate, and it comes out perfect every time.
Yogigirl October 16, 2022
I love this recipe. I use extra light olive oil and have used coffee for the water if I have some on hand. I love adding walnuts. I also add the reader recommended 1 tsp vanilla. I bang the pan on the counter to make some beautiful texture on them and sprinkle with salt after they bake. Rave reviews.
Shelia C. January 3, 2022
This is the best chocolate cookie recipe! Super easy and customizable. The recipe does not call for vanilla; however, I add a teaspoon. Evan my non-vegans love it.
katharinec November 29, 2021
In my never-ending quest to find a good vegan chocolate chip cookie, I've tried countless recipes. All had the requisite five-star reviews. All were terrible.

Finally I got to this one, the most raved-about vegan cookie of 'em all. I don't get it. The texture is, yes, perfect. They look just like regular chocolate chip cookies and have a nice crispy edge. But they are bland as can be (even with the much-needed addition of vanilla, as one wise reviewer suggested). I mean, melted chocolate is always great, but chocolate chip cookies should be more than just a way of conveying melted chocolate to your mouth, shouldn't they? The dough is just--meh. Of course it is. You can't expect miracles from canola oil. (And no way am I subbing coconut oil--blech.) Did I eat four of these? Yes. But just because they were sitting there staring at me.
Cs April 26, 2023
I also didn't like it! Thought it had a weird aftertaste and not a great texture. Followed the recipe to the t. Flop.
Callie567 November 5, 2021
Made an account just to rave about it.
I followed the recipe exactly as it is and the cookies came out gooey in the middle and crispy around the edges.
The dough was oily but everything absorbed during the rest time, trust the process guys.
I'll add vanilla next time like the comments suggested.
Callie567 November 5, 2021
I forgot to add that I made it again with all brown sugar and reduced the amount to 180g and used coconut oil instead of canola oil.

The dough was much firmer coming out of the fridge after resting period and I skipped the 10 min freeze.

The cookies didn't spread too much and it was still delightfully gooey and crispy around the edges.

I think i'll stick to 180g because the original recipe is a tad bit too sweet for me.

Highly recommend buying good quality chocolate and the salt on top!
alvymancilla October 29, 2021
Everyone in the office loves these cookies and were shocked when they found out they were vegan. I make this recipe all the time, and always get the best results when I let them sit for 24 hours in the fridge. Including the 10 min freezing time. Don't skip any of the steps for best results. Oh, i also add a tsp of vanilla extract.
Since this recipe has such controversial opinions, I just had to try it for myself! I am stunned by this recipe. The recipe may not take the “traditional route” of making cookies, but who cares if the end result it so good. If you love Subway cookies, this cookie recipe is the right recipe for you. Crunchy edges, with an amazing chewy inside! I recorded the whole process and results and uploaded it on YouTube. If you are curious watching someone test the recipe, here is the link:
Lauren N. April 13, 2021
Loved these! I made them for my family, and they all commented on how delicious they were. Soft and gooey on the inside, and just-so crisp on the edges. Perfectly sweet. I started making the dough and realized we didn’t have any neutral oil in the house, so I substituted refined coconut oil. Let it chill in the fridge for nearly 24 hours, scooped and rolled 20 balls of dough, froze for 10 minutes as instructed, then baked with a sprinkle of salt on top for 12 minutes. I’ll definitely be making these again.
MrsBeeton March 25, 2021
I am a prolific cookie baker, and I live with a couple of prolific cookie eaters. We all agree that these are, hands down, the best chocolate chip cookies ever. And we are not vegan so the set is very large.
I do EXACTLY what the recipe says, right down to the gram. And for sure 24 hours in the fridge. They are perfect and scrumptious every single time.
Vsmall March 21, 2021
I made these for the office, to 5 star reviews! Making another batch now. Simple and delicious regardless of whether you are vegan or not!
Schlemmily March 8, 2021
I made these cookies a while ago and they turned out AMAZING!
But the second time, the color was super light, they didn't spread and they weren't chewy. Any ideas what could have gone wrong?
Alejaros February 2, 2021
This recipe was PERFECT

I used only 50g of white sugar, the rest was all raw cane sugar (muscovado or mascabo)

I added a tiny bit (25g?) more flour because I thought there was too much water content

And i made only 10 GIANT cookies in 13 minutes, these are now my favourite cookies I've ever made, vegan or not.

Super crispy edges but the most chewy middle
Georgia T. January 23, 2021
Loved this recipe! I used 130 grams dark sugar and the rest was caster. I also added 1 tbsp vanilla extract and 1 tbsp valencian orange extract which worked well. I added a little more water (just by eye) when mixing too as i struggled to get the dough together. Super yummy and I cooked for only 10 minutes but the next batch i'll do for 8 i think as i prefer them super gooey on the inside. Thanks!
marcus A. January 17, 2021
I've been trying to get this recipe to work for YEARS now, and finally came to the frustrated conclusion that there's so many issues with this recipe I'd just bin it. No amount of fancy salt on top or gimmicky “aging” for a day is going to save this dough. I liked that the recipe calls inexpensive ingredients like canola instead of pricey vegan butter, which is why I kept at it so long. But without the butter, milk and eggs/egg substitute there simply isn't enough hydration in the dough to develop any structure. You're left with a crumbly, greasy mess both before and after going in the oven, unless you majorly overbake it. Even with overtaking, the texture turns out somehow both simultaneously underbaked and mushy but also crumbly and dry, again probably from the lack of adequate dough hydration & structure to bake through properly. I really don’t understand the notes about managing cookie spreading either, because this dough hardly spreads at all. Why should it? There’s no solid fat to liquefy and slack the dough at oven temp. And as for the flavor itself, it doesn’t matter if you age it for one minute, one hour, one day or more - I’ve tried, and the a 24 or 48 hour rested dough makes just as bland cookies as baking immediately after mixing. There’s nothing actually IN the dough to give it any flavor - no butter, milk, vanilla, or spices. Sticking flour, water and sugar in the fridge overnight doesn’t pull a Rumpelstiltskin and spin it into confectionary gold.

I don’t want to impugn the bakers who posted this recipe, but for the above reasons I’ve encountered trying this recipe over a dozen times, I have a really hard time believing it could ever produce cookies like the ones in the photos and video. Either there’s a discrepancy in the recipe, or it’s extremely sensitive to variations in brands of flour, sugar, magical troll sous-chefs… Either way, there are plenty of better & more reliable recipes out there to waste any more time on this one.
RHo April 7, 2021
I’ve never had a dry or crumbly dough, so I’m not sure how to help redeem this recipe for you. Maybe this will help: Use half coconut oil and half olive oil in place of canola oil, add 2 tsp. vanilla extract, all dark brown sugar, and substitute half bread flour and half cake and pastry flour for all of the all-purpose flour. All of this makes a huge difference. I also double the recipe, and I don’t salt my cookies either. I keep the balls of dough pretty round and don’t bother to flatten them. They come out perfect every time and no one can tell they’re vegan. I hope this helps!
Lhos Y. April 12, 2023
I had the same results and yes I can bake! I’m a home baker, but I am pretty good at it and I’m good at following recipes. This recipe I’ve tried 3-4x and what you said is exactly my results. Plus the flavor is just boring even with excellent chocolate (which I’ve used and wasted on this recipe). I love a good chocolate chip cookie that’s vegan, this wasn’t it. I also like to experiment with chocolate chip cookie recipes. I’m always going back to the regular ones and veganizing them. I also like to make a v brown butter lately (Myokos works the best for that). But this recipe just isn’t good or there is a mistake, or it matters what kind of flour you use. Something just isn’t right with this recipe. Not sure if people are following this recipe exact or when they find the dough too dry they end up adding something extra hence why it may work, or the standards are low because it’s “vegan”. Anyway this didn’t work for me either, best
elisaung January 16, 2021
Next time, I would add at least 2 tsp vanilla and use dark brown sugar. But they are still fantastic as-is.
tomny67 December 29, 2020
I love these cookies! I let the dough refrigerate 24 hours but didn’t chill the cookies before baking. I subtracted 1 tsp water and replaced it with vanilla extract. I added two extra minutes baking time for a little extra color.