Ovenly's Secretly Vegan Salted Chocolate Chip Cookies

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.

Honestly the best cookies ever! Perfect every time.

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.

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.

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.

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.

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.

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.

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.

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: https://www.youtube.com/watch?v=AjdBw7bCqm8&feature=emb_title

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.

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.

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!

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?

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

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!

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.

Next time, I would add at least 2 tsp vanilla and use dark brown sugar. But they are still fantastic as-is.

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.