Classic Chocolate Chip Cookies are pretty unbeatable. They're the perfect pick-me-up comfort food and snack. Knowing these are vegan just makes then a thousand times better. It makes use of common pantry ingredients and is incredibly simple to make.
Ingredients
for 21 cookies
¼ cup white sugar
¾ cup packed brown sugar
½ cup canola oil
¼ cup water
1 teaspoon vanilla extract
1 teaspoon espresso powder
2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon salt
1 ¼ cup dark chocolate chunks
Flaky sea salt for garnish
Preparation
1. Whisk white sugar, brown sugar, canola oil, water, and vanilla extract together vigorously for 3 minutes until thick and smooth.
2. Add the espresso powder, flour, baking powder, baking soda, and salt into the mixture with a spatula and avoid overmixing.
3. Fold in coarsely chopped dark chocolate chunks.
4. Cover with a lid or cling wrap and refrigerate overnight.
5. Preheat oven to 350° F.
6. Using an ice cream scooper, scoop balls into a parchment-paper lined sheet tray or silicone pad.
7. Place in the freezer for at least 10 minutes to firm up.
8. Bake in preheated oven for approximately 8-10 minutes, or until edges are lightly golden brown.
Without a doubt, these are my favorite cookies! If you'd like to skip making them yourselves, feel free to order a batch of 12 cookies from me. Just send me a message on Instagram.
Notes
- You can opt out of the vanilla extract and espresso powder if you want to keep it simple. Vanilla extract adds a nice depth of flavor while the espresso powder just amplifies the chocolate flavor in the cookies. - Don't skip out on the whisking! You're incorporating a lot of the air to increase the volume of the batter.
- If you noticed, I didn't sift my dry ingredients because I never really saw the difference. (I also just hate having another tool to clean.) However, you should scoop and level your flour into the measuring cup to avoid packing it.
- Freezing the batter allows the flavors to develop better, resulting in a much flavorful cookie. It also helps it hold its shape once you put them in the oven to achieve that chewy interior.
- Adding an extra sprinkle of flaky sea salt right before putting a batch in the oven helps it adhere to the cookie. It also adds a contrast to the sugar in the cookie.
Melty chocolate literally oozing out of these cookies. Need I say more?
Learned a lot of these techniques from Ovenly, their original recipe can be found here. I tweaked it based on my preferences of a classic chocolate chip cookie.
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