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
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
- Prep time 24 hours 20 minutes
- Cook time 13 minutes
- Makes approximately 18 cookies
(250 grams) all-purpose flour
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)
(100 grams) sugar
(110 grams) packed light or dark brown sugar (note: on photo shoot day, we used an especially dark vegan brown sugar)
plus 1 tablespoon canola, grapeseed, or any other neutral oil
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.