Description

These Ovenly Secretly Vegan Salted Chocolate Chip Cookies are rich, chewy, and perfectly salted vegan treats. Made without any dairy or eggs, they combine the deep flavor of dark chocolate chips with a hint of sea salt, offering a delightful balance of sweet and savory. The dough requires chilling overnight to develop flavor and texture, resulting in irresistibly soft yet structured cookies with golden edges.

Ingredients

Units Scale

Dry 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 dark chocolate chips (60% cocoa 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

For Garnish

Coarse-grained sea salt or flaky sea salt like Maldon

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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 to the flour mixture and toss them around to evenly coat them in flour to prevent sinking during baking.
Combine Sugars and Wet Ingredients: In a separate large bowl, whisk the granulated sugar and packed brown sugar briskly with the canola oil and water until the mixture becomes smooth and fully incorporated, about 2 minutes. Break up any clumps in the brown sugar beforehand for even mixing.
Combine Flour Mixture and Wet Mixture: Add the flour and chocolate chip mixture to the sugar and oil mixture. Stir with a wooden spoon or rubber spatula until just combined and no flour streaks remain. Avoid overmixing to keep the dough tender.
Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 12 hours and up to 24 hours. This resting step improves flavor development and dough texture, resulting in better cookies.
Prepare for Baking: Preheat the oven to 350°F (177°C). Line two rimmed baking sheets with parchment paper. Scoop the chilled dough using an ice cream scoop or spoon into 2-inch mounds and place them spaced apart on the baking sheets. For best shape retention, freeze the dough balls for 10 minutes before baking.
Add Salt and Bake: Remove the dough balls from the freezer (if frozen) and sprinkle generously with coarse-grained sea salt or flaky salt. Bake the cookies for 12 to 13 minutes until the edges are just golden brown. Avoid overbaking to maintain softness.
Cool and Serve: Allow the cookies to cool completely on the baking sheets before serving to enable them to set properly and enhance texture.

Notes

Use fresh, soft light or dark brown sugar for best texture and sweetness.
Coating chocolate chips in flour prevents them from sinking to the bottom of the cookies.
Do not skip the chilling step; it’s essential for flavor and texture development.
Freezing dough balls briefly before baking helps the cookies keep their shape better.
Use neutral oils like canola or grapeseed to avoid strong flavors that can interfere with the chocolate taste.
Sprinkling flaky sea salt on top enhances the contrast and adds an elegant finish.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 90mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg