For the Food Blogger Cookie Swap this year I actually made two kinds of cookies. I made the Double Chocolate Slice and Bake Cookies that you saw on Wednesday and these vegan chocolate chip cookies.
Why two different cookie recipes? Well, I had a vegan match and really wanted to give her these (since they are my favorite vegan cookie EVER) and didn’t feel like they were festive enough for the “official” cookie swap.
Chocolate chip cookies are not holiday cookies but they are delicious.
Also, baking two kinds of cookies is never a problem; it leaves more for me! I was able to post about a delicious chocolate slice and bake cookie and then make a big batch of these beauties all in one day. Cookie heaven, really.
The reason why I love these so much is because they have a delightful crisp-edge with a soft and chewy middle, are studded with chocolate AND have a salted top. Everything that makes a drop cookie glorious, in my opinion.
The dough needs to be refrigerated for a long time, so I find it best to just make it the night before you want fresh baked cookies and then scoop and bake the next day. Actually, what I’ve been doing lately is freezing the dough and then plopping the frozen dough balls onto a baking sheet whenever I want a fresh baked cookie. They’re so good!
Have a great weekend everyone! Now tell me, WHO’S GOING TO SEE STAR WARS?!
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The Best Vegan Chocolate Chip Cookies
Cook Time: 12 minutes
Yield: 18 cookies
Ingredients
2 cups all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp kosher salt
1 1/4 cups dark chocolate chips (vegan)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup plus 1 tbsp canola oil
1/4 cup plus 1 tbsp water
Fleur de Sel, for garnish
Instructions
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 together both sugars, canola oil and water until smooth and incorporated, about 2 minutes.
Add the flour mixture to the sugar mixture, and then stir with 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 (or overnight). 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. Freeze the balls of dough for 10 minutes*.
Remove balls of dough from the freezer, sprinkle with fleur de sel and bake for 12 to 13 minutes, or until the edges are just golden.
Let cool completely before serving.
Notes
Recipe adapted from Ovenly by Agatha Kulaga and Erin Patinkin
If you don't want to bake all the cookies at once, extra dough balls can be kept in the freezer for up to 3 months. Just add an extra minute to the baking time and bake them straight from the freezer.
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http://warmvanillasugar.com/2015/12/18/the-best-vegan-chocolate-chip-cookies/
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