Topped with a little flakey sea salt, these chocolate chip cookies have just the right crispy edges with soft middles… and they’re vegan!
2 C. flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 1/4 C. chocolate chips (use vegan chips if you want to keep these totally vegan)
1/2 C. sugar
1/2 C. packed brown sugar
1/2 C. + 1 Tbls. neutral oil (canola, grapeseed, etc.)
1/4 C. + 1 Tbls. water
Coarse or flaky sea salt for garnish (I use Maldon)
In large bowl whisk together flour, baking powder, baking soda and salt. Add chocolate chips and toss to coat.
In separate bowl, whisk sugars with oil and water until smooth and incorporated, about 2 minutes.
Add flour mixture to sugar mixture and stir with wooden spoon until just combined and no flour is visible. Don’t over mix.
Cover with plastic wrap and refrigerate dough for 12-24 hours. Don’t skip this step!
When ready to bake, preheat oven to 350°. Line baking sheets with parchment paper or use a silicone mat. Remove dough from refrigerator and scoop out dough in 2-inch mounds.
Sprinkle dough with salt and bake 12-13 minutes until edges are just golden. Don’t overtake!
I added about a teaspoon of instant coffee granules with the sugar. That’s not in the original recipe but I like it! I also flatten the dough balls a little bit, then top with the sea salt.