Ovenly’s salted secretly vegan chocolate chip cookie
Ingredients
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 vegan dark chocolate chips
1/2 cup (100 grams) sugar
1/2 cup (110 grams) light brown sugar
1/2 cup plus 1 tablespoon veg, grapeseed, or any other neutral oil
1/4 cup plus 1 tablespoon water
Coarse-grained sea salt or flaky sea salt to garnish
Method:
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 oil and water until smooth and incorporated, about 2 minutes. Note: Use fresh, 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 and refrigerate the dough for at least 12 hours. Do not skip this step.
Preheat the oven to 160° C. Line your baking trays with baking paper. Remove dough from the refrigerator and use an ice cream scoop or roll into 50g balls. They recommend freezing the balls of dough for 10 minutes before baking as this will help the cookies retain their shape.
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.
Happy baking
with love
x
Vegan cookies like no other thanks to ovenly bakery
Ovenly recipes are some of my favourites and they’re always quick and easy to make but taste amazing. This cookie is vegan, but you wouldn’t know it. There isn’t a need for the normal vegan substitutes: coconut milk, flax seed egg, soy milk, apple sauce, almond milk, etc.
Enter Ovenly, who have found a way to replace the eggs and butter with oil and water, still creating the perfect cookie with no compromising on flavour.
Resting the dough is key to this cookie recipe working, not only chilling in the fridge overnight but placing them in the freezer for 10 minutes before baking.
Do not skip this step.
