Description
A vegan adaptation of the New York Times' perfect chocolate chip cookie. Made with bittersweet chocolate and flake sea salt, it's the essential cookie.
This dough does require chilling, so plan ahead. Or better yet, double the recipe and keep some in the freezer for later.
Ingredients
Units
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- 3 2/3 cup all purpose flour
- 1 1/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. coarse sea salt
- 1 cup vegan butter (I used Earth Balance)
- 1/4 cup coconut oil
- 1 1/4 cup light brown sugar
- 1 cup + 2 tbsp. granulated sugar
- 1/2 cup applesauce
- 2 tsp. vanilla
- 1 pound bittersweet chocolate chips or chunks
- flake sea salt
Instructions
- Combine dry ingredients: Combine dry flour, baking soda, baking powder and salt in a large bowl. Whisk to combine and set aside.
- Combine wet ingredients: In the large bowl of a mixer with the paddle attachment in place, add the butter, coconut oil, brown sugar, and granulated sugar. Cream on medium speed until it’s nice and fluffy. This might take 3+ minutes. Then add the applesauce and vanilla. Mix until well combined.
- Mix it all together and chill: With the mixer running on low speed, gradually add the flour mixture. Mix until just incorporated. Add the chocolate chips and mix in. Cover the bowl with plastic wrap and chill for 24 hours.
- Prepare the dough for baking: Remove dough from the refrigerator and let it soften a bit. Line a baking sheet or two with parchment paper and preheat your oven to 350 F. Using a ice cream scoop, scoop about 1/3 cup of dough and form into a ball. Place on the parchment paper and flatten with your fingers or the back of a measuring cup. Sprinkle lightly with flake salt.
- Bake: Bake cookies for 12-14 minutes, depending on how crispy you like your cookies. Transfer cookies to a wire rack to cool.
Notes
- If you want to make smaller cookies, reduce the bake time by 2-3 minutes.
- Dough keeps in the freezer for up to 3 months in an airtight container.