- 2 cups plus 2 tablespoons (272 grams) all-purpose flour
- 1 teaspoon (6 grams) baking powder
- 1 1/2 teaspoons (6 grams) kosher salt
- 1/2 cup (102 grams) extra-virgin olive oil with a nice, mild flavor (avoid ones with a strong peppery flavor)
- 1/2 cup plus 2 tablespoons (180 grams) maple syrup
- 1 teaspoon blackstrap molasses
- 1 teaspoon vanilla extract
- 1/4 cup (24 grams) coconut sugar
- 1 3/4 cups (252 grams) dark chocolate chunks (note: use a vegan brand if you want to keep these fully vegan)
- 1 tablespoon flaky salt
- Heat the oven to 375F. Line two cookie sheets with parchment paper.
In a large bowl, whisk together all-purpose flour, baking powder, and kosher salt to combine and get rid of any flour lumps.
In a separate large bowl, whisk together olive oil, maple syrup, molasses, vanilla, and coconut sugar until fully combined and smooth—the mixture will look like slightly loose caramel. Add the dry ingredients and chocolate chunks, and use a wooden spoon or spatula to gently combine from the bottom and sides until there are no visible streaks of flour, but then stop. Over-mixing will make your cookies less tender. (Note: If you’d like to hydrate your flour as the original Ovenly recipe recommends, stick it in the fridge, covered, at this point for 12 to 24 hours. Or you can bake these right away.)
Grab a tablespoon or a scoop and divide the dough into heaping tablespoons, spaced out about 2-inches apart onto the baking sheets, with flat bottoms and domed tops; you should get between 24 and 26 portions. Sprinkle a little pinch of flaky salt over the top of each cookie.
Bake for about 13 minutes, until they’ve spread slightly (but they won’t spread much) and there are slight striations starting to form around the edges—they won’t look fully done, don’t worry! Take them out of the oven and let cool a few minutes before attempting to move; they’ll firm up as they rest.
- 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 (we prefer chocolate with 60 percent cocoa content or higher—double-check the ingredients if you want to make sure they’re vegan)
- 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 any other neutral oil
- 1/4 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 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. 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.
- This recipe is a Community Pick!
1 ½ c sugar
¼ c. cocoa
½ c evaporated milk
1/3 c margarine
1/3 c peanut butter
1 tsp vanilla
1 ½ c uncooked oats
½ c nuts
Mix first 4 ingredients in a heavy 2 quart pan and stir over medium heat until mixture bubbles all over top. Boil and stir for 2 minutes more remove from heat. Stir in peanut butter till melted. Add vanilla, oats and nuts, mix. With a teaspoon drop on waxed paper. Let stand until set.
Makes 3-4 dozen
2 cups sugar, plus additional sugar for sprinkling
1/2 cup buttermilk
2/3 cup vegetable shortening
1 teaspoon vanilla extract
1 teaspoon baking soda
2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoon lemon zest (from 1 lemon)
Preheat oven to 350 degrees. In a large bowl, combine eggs, sugar, buttermilk, shortening and vanilla extract until smooth. Fold in baking soda, flour and salt.Â Add zest.
Line baking sheets with parchment. Drop 1 tablespoon size portions of cookie dough onto the sheet, with at least 2 inches between each round of dough. Bake for 15 minutes.
If you prefer a thinner cookie, in the final 2 minutes of baking, use a spatula to flatten each cookie.
Sprinkle cookies with a light dusting of sugar and allow them to cook on racks.