the only chocolate chip cookie recipe you’ll ever need (yes, it’s vegan)

I’m really excited to give this recipe a page of its very own! This is my absolute favorite, best-ever, chocolate chip cookie recipe. I adapted this from a Food 52 recipe and my friends and family rave about it. There are two “secrets” to making these excellent: First, you must let the dough rest overnight in the fridge. Really. This gives the batter time to mellow and age in a way that creates an incredibly complex, almost caramel note. Second, use the best chocolate you can find. I like to chop up a good chocolate bar for some fun chunks, but chips are also great. 

a picture of delicious-looking, golden brown, puffy chocolate chip cookies resting on a white tray.

Ingredients: 

  • 2 cups flour (I have never made these GF, but let me know if you do!)
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cups dark chocolate chips  
  • 1/2 cup sugar
  • 1/2 cup brown sugar 
  • 1/2 cup plus 1 tablespoon canola, grapeseed, or any other neutral oil
  • 1/4 cup plus 1 tablespoon water
  • a splash of vanilla extract (1 teaspoon would probably be about right)

In a large bowl, combine first four ingredients– whisk thoroughly. In a separate bowl or large measuring flask, combine sugars, oil, water and vanilla. Blend well, and then add the wet ingredients to the dry ingredients, mixing until just combined and no flour lumps remain. Add in the chocolate, and don’t worry if it doesn’t seem to be integrating well– it’ll be fine. Cover tightly and place in the fridge for at least 8 hours and for up to two days. You can also freeze at this point for a month or three. 

When you’re ready to bake, preheat the oven to 350. While it’s heating, scoop out balls of the dough onto your cookie sheet (if you have parchment paper, use it). Don’t panic if the dough is crumbly or it feels like it’s not sticking together– just mush it into a ball and set it on the sheet. It’ll be fine. 

In my house, the guys love them a little underbaked, but I’ll let you determine how far you want to go with it. 10 minutes is about right for these, depending on the size you choose.

Let them cool on the tray for a minute, then transfer onto a cooling rack until ready to store or eat.

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