Ovenly's "Secretly Vegan" Salted Chocolate Chip Cookies

Monday, December 14, 2015

This is not only one of my all time favorite cookies (I buy them all the time in Brooklyn), but they're also vegan! You would never be able to tell the difference. They're so chewy and gooey and crispy and perfect.
I'm so happy the recipe was released! I made some here myself and they are just amazing. The recipe is easy to follow, just make sure you don't skip any steps! 
Makes approximately 18 cookies


  • 2cups (250 grams) all-purpose flour
  • 1teaspoon baking powder
  • 3/4teaspoon baking soda
  • 1/2teaspoon fine salt
  • 1 1/4cups 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)
  • 1/2cup (100 grams) sugar
  • 1/2cup (110 grams) packed light or dark brown sugar
  • 1/2cup plus 1 tablespoon canola, grapeseed, or any other neutral oil
  • 1/4cup plus 1 tablespoon water
  • Sea salt, 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. 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. 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. (And if you use a glass pan, don't put it in the freezer and straight into the oven. Put the dough in the freezer on something else and transfer to a room temp glass pan to prevent the glass from cracking.)
Let cool completely before serving. Enjoy! 

17 comments :

  1. Ooooh will definitely try these!

    ReplyDelete
  2. Yummm, Thanks for sharing!
    Btw Do these cookies stay soft of awhile or get crunchy later on?
    - Sarah :)

    ReplyDelete
  3. looks so yummy and good!!

    ReplyDelete
  4. Ahhhh these look amazing! Definitely trying these out soon

    ReplyDelete
  5. oooh! I'm definitely trying these out before the holidays

    And I have to mention, you're new blog layout is looking beautiful!
    I love the background image, where is it from? I think I might want to make it my desktop wallpaper :3

    ReplyDelete
  6. Oh! and I also want to tell you that you've inspired me to go "cruelty-free" for the new year. I've already been compiling a list of vegan recipes to welcome the new year and i'm so excited! :)

    ReplyDelete
  7. This comment has been removed by the author.

    ReplyDelete
  8. https://adaysreasoning.wordpress.com/
    Mental Activity of a College Mademoiselle

    ReplyDelete
  9. Can you pleaseee make a tumblr?

    ReplyDelete
  10. These looks so good!

    http://snapsnpixels.blogspot.com/

    ReplyDelete
  11. Do mind me asking who made your blog template? I'm looking for something as simple as yours! I absolutely love it!

    ReplyDelete
  12. Looks amazing! I will definitely be trying your recipe :)

    ReplyDelete
  13. I'd love to try and be vegan or vegetarian in the New Year. What have you found has been the best thing about being vegan?

    (Also, if you're interested, I have a new blog post on how to be the best you can be in 2016 (it's short don't worry) but feel free to check it out.)

    Thanks for being such an idol and for maintaining such a lovely blog. xx

    http://editorialagent.blogspot.co.uk/

    ReplyDelete
  14. I apologise that I don't comment however I love and appreciate your posts!

    ReplyDelete
  15. These look so good; I'm going to try making these this weekend! I like making desserts for my coworkers, but our boss is vegan and hadn't been able to eat a lot of what I make, so I'm sure these will be super appreciated. Thank you for sharing. I found your blog about 3 months ago and have been super enthralled. Thank you for the detail and level of thought, as well as raw honesty, that you put into your posts. It's so wonderful. YOU're so wonderful.

    ReplyDelete
  16. These are delicious!!! Just made them and they are honestly one of the best chocolate chip cookie recipes I've tried.

    ReplyDelete
  17. Currently baking these now and I can't wait to see how they turn out! This is the first vegan baking recipe I've ever tried :) also just a quick note, it looks like the first couple sentences of the last step were accidentally inserted at the front if I'm not crazy!

    ReplyDelete

LEATHER PETAL

By Dayna Frazer

FOLLOW ON INSTAGRAM

@DaynaFrazer