Cookie of the Day: Salted Chocolate Chip Cookies You’d Never Guess Were Vegan

Yahoo Food Recipes

The charity Cookies for Kids’ Cancer proves that cookies can indeed be a force for good. On Saturday, Dec. 5, the nonprofit will rally several talented pastry chefs for its “Be a Good Cookie Family Fun Day,” co-hosted by Milk Bar’s Christina Tosi. All proceeds from the event will go to support children’s cancer research. Below, participating baker Erin Patinkin of beloved Brooklyn bakeshop Ovenly shares her decadent recipe for vegan salted chocolate chip cookies.

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Photo: Winona Barton-Ballentine

Vegan Salted Chocolate Chip Cookies
By Erin Patinkin of Ovenly
Makes approximately 18 cookies

2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 ¼ cup dark chocolate chips (we prefer chocolate with 60 percent cocoa content or higher)
½ cup sugar
½ cup (packed) light brown sugar
½ cup plus 1 tablespoon canola oil
¼ cup plus 1 tablespoon water
Coarse-grained sea salt or flaky sea salt like Maldon, for garnish

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 the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes. (Note: use fresh, soft light brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.)

Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or 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 and up to 24 hours. Do not skip this step.

Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds. We recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.

Sprinkle the balls of dough with coarse-grained sea salt (if freezing, remove balls of dough from the freezer first), and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.

Let cool completely before serving.

Excerpted from Ovenly by Agatha Kulaga and Erin Patinkin (Harlequin). Copyright © 2014. Photographs by Winona Barton-Ballentine.

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