Description

Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies are rich, soft, and perfectly sweetened vegan treats with dark chocolate chips and a hint of sea salt. These cookies use neutral oil instead of butter, making them moist and tender with a delightful balance of flavors. Chilling the dough for at least 12 hours allows the flavors to deepen and ensures the best texture. Ideal for vegan cookie lovers seeking a classic taste without animal products.

Ingredients

Units Scale

Dry Ingredients

2 cup (250 grams) all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cup dark chocolate chips (60% cocoa content or higher, vegan)

Wet Ingredients

1/2 cup (100 grams) sugar
1/2 cup (110 grams) packed light or dark brown sugar
1/2 cup plus 1 tablespoon canola, grapeseed, or other neutral oil
1/4 cup plus 1 tablespoon water

Finishing

Coarse-grained sea salt or flaky sea salt (e.g., Maldon) for garnish

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Instructions

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt. Add the dark chocolate chips and toss them with the flour mixture to coat thoroughly, preventing them from sinking during baking.
Combine Wet Ingredients: In a separate large bowl, whisk together the sugar, brown sugar, canola oil, and water briskly until smooth and fully incorporated, about 2 minutes. Make sure to break up any clumps in the brown sugar before whisking to ensure even texture.
Form Dough: Add the flour and chocolate chip mixture to the sugar and oil mixture. Stir gently with a wooden spoon or rubber spatula until just combined and no dry flour remains, being careful not to overmix to keep the cookies tender.
Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 12 hours and up to 24 hours. This chilling step is crucial for flavor development and better cookie texture.
Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two rimmed sheet pans with parchment paper to prevent sticking and ease cleanup.
Shape Dough Balls: Remove the dough from the refrigerator. Use an ice cream scoop or spoon to portion the dough into 2-inch mounds on the prepared pans. For better cookie shape retention, freeze the dough balls for 10 minutes before baking if desired.
Add Salt and Bake: Sprinkle each mound of dough with coarse-grained or flaky sea salt. Bake in the preheated oven for 12 to 13 minutes, or until the cookie edges are just turning golden. Avoid overbaking to maintain softness.
Cool and Serve: Allow the cookies to cool completely on the sheet pans before serving. This helps them set properly and enhances their texture.

Notes

Be sure to use vegan dark chocolate chips with at least 60% cocoa to keep cookies vegan and flavorful.
Chilling the dough for at least 12 hours is essential for flavor development and texture; do not skip this step.
Freezing dough balls before baking helps cookies maintain their shape, but you can bake directly if short on time.
Use fresh, soft light or dark brown sugar for best mixing and sweetness.
Sprinkling flaky sea salt on top adds a wonderful salty contrast to the sweet chocolate.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 12g
Sodium: 80mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg