Sheet Pan

Ovenly's Secretly Vegan Salted Chocolate Chip Cookies

May  9, 2021
105 Ratings
Photo by James Ransom
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. Adapted slightly from Ovenly: Sweet and Salty Recipes from New York's Most Creative Bakery by Erin Patinkin & Agatha Kulaga (Harlequin, 2014). —Genius Recipes

Watch This Recipe
Ovenly's Secretly Vegan Salted Chocolate Chip Cookies
  • Prep time 24 hours 20 minutes
  • Cook time 13 minutes
  • Makes approximately 18 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
In This Recipe
  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.

  • thesimplesprinkle
  • MrsBeeton
  • Georgia Thursting
    Georgia Thursting
  • elisaung
  • Alexa Prendergast
    Alexa Prendergast
Genius Recipes

Recipe by: Genius Recipes

330 Reviews

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!
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.
lilyy December 21, 2020
Delicious! I just made these cookies and though I was a little doubtful after reading the comments, the cookies turned out perfectly- soft and chewy. I followed the recipe exactly for the ingredients (I used a scale and weighed them out), except I only let the dough rest for 6 hours in the fridge and I did not freeze them before baking as I found it was not necessary. The cookies flattened out just right, and as soon as I took them out I banged the pan against the counter a few times so they would have beautiful crinkles on the surface. They were delicious, gooey, and definitely something I will be making again!
realfoods December 14, 2020
I have made this recipe too many times to count and love it so much. My favorite version uses Guittard dark chocolate chips and California Olive Ranch everyday olive oil. I have also made them gluten free, using Cup4Cup, with great results. Another nice thing about this recipe is that it makes fantastic cookie dough you can eat raw because there are no eggs.
marilu December 15, 2020
Such helpful suggestions!
melz November 25, 2020
The BEST chocolate chip cookies i have EVER HAD! I cut back on the white sugar to 1/2 cup and found that sweetness was perfect. Instead of 2 cups of flour, I added 1 3/4 cups. I also added 1 tsp vanilla and would add some chopped walnuts nxt time I make these. They have a crispy outside, and a soft doughy inside, and are soooooo good! I would really recommend making these :)
ssk November 9, 2020
I'm not vegan, though others in my household are, but I love these chocolate chip cookies. I do find I end up having to troubleshoot the amount of flour a little bit-- if I make them with the weight measurements the dough comes out super greasy, and I usually end up adding 25-30 more grams of flour. On the other hand, the one time I've made it by volume measurements I clearly had packed significantly more flour per cup than 125 g, and the dough was really crumbly as other reviewers have described. If I were making this recipe without a scale again, I'd start with 1.5 or 1.75 cups of flour and evaluate how much of the last half or quarter cup I needed. It's also a ton of chocolate chips-- for me just a cup is totally fine. Even with those caveats, this is still definitely my favorite chocolate chip cookie recipe-- it's so simple and delicious.
jaxfiles October 31, 2020
These were a complete mess! I used grapeseed oil and made sure not to overmix. When I pulled the dough out of the fridge they were complete grease bombs. After 18 minutes in the oven I pulled them out and they ended up being almost raw in the middle. I don't get this recipe, at all.
Jennifer J. October 28, 2020
I’ve been making these for awhile, not because I’m vegan but because they are easy and delicious. Today I experimented with adding 160g of my sourdough discard- I then adjusted the recipe to 170g of four (instead of 250g) and did not add any water. It worked great- maybe a tiny bit loose and spready, because 80g of water works out to a bit more than a 1/4 cup- but I wouldn’t hesitate to do it again and I’m always looking for places to squirrel away my discard- adding this to my crackers/waffles/crumpets/pizza dough rotation.
marilu December 15, 2020
Samesies on the discard. Did it change the taste very much?
Judi August 30, 2020
Mine are ready to bake but when they came out of the fridge they were very crumbly and I had to form them by hand or they just fell apart. I even bent the ice cream scoop, the dough was that hard. Any ideas where I went wrong? I am betting they will be delicious but hard for me to work with.
Alexa P. August 25, 2020
I just made these, followed the method exactly as written and had pretty good results. I made the following adjustments to the ingredients to make them gluten free:

subbed AP flour for 250g Bob's red mill 1:1 gluten-free flour
used only 3 Tbsp of water instead of 5 tbsp water
added a flax egg (2.5 tbsp water + 1 tbsp flax meal, stir and let sit 5 mins before adding to wet ingredients)
added 1 tsp vanilla extract
subbed olive oil for canola

Hope that helps for anyone who's wondering how to make them gluten free.
Gretha B. August 22, 2020
I just baked some cookies off, after being chilled overnight. Well worth it! The batch I froze for 10min pre baking definitely held their shape much better. The taste!! Omgeee!! I was wondering if I could substitute a portion of the oil with unsweetened apple sauce. I know chocolate chip cookies need the fat though. Amazing cookies! 🍪🌿✌️
Taylor S. August 21, 2020
These cookies are awesome! Chewy, thick, and flavorful. I also love to freeze them after baking and biting into a cold cookie :)