Hard on the heels of trying Ovenly's peanut butter cookies (wonderful, by the way), I read about their "secretly vegan" chocolate chip cookies from Food52! Now, you probably know that the photography over at Food52 is amazing so yes, the cookies looked incredible but, more importantly, the description really intrigued me.
Vegan chocolate chip cookies? Not being vegan, I never gave the idea much thought. What happens in this case is eggs have been removed from the equation and the typical butter is likewise replaced with oil and water. How crazy does that sound? And how neat if, in fact, you can make delectable chocolate chip cookies this way because how often do you drop the idea of making cookies when you realize you haven't the time to wait for butter to soften?
So I entered this little experiment both excited but a little skeptical as well. However, I held on tight to the promise that these cookies would be good, regardless of the ingredient list and whether or not they were vegan (*note: not being any expert on the topic, you should make sure the sugar and chocolate you use are vegan if that's important to you).
Another thing going for these cookies...they're so easy to make! As with the peanut butter cookies, you don't even need a mixer. The only thing you need is a little patience to let the cookie dough sit in the fridge 12-24 hours before baking.
So in case you also saw these cookies from Food52 and wondered about them like I did, I can tell you they are indeed "genius"! Had I just been tasting them, I would not think they were anything other than a very good chocolate chip cookie (my son and husband agree). Once baked, they look and feel everything like your "regular" chocolate chip cookie. If you want to nitpick, I would say you might miss the butter flavor some but these cookies still have plenty of caramel notes and flavor from the brown sugar (I used dark brown).
In the vain of keeping things simple, I used 60% dark chocolate chips (instead of chopping up a bar of chocolate) and these cookies turned out the way I like them. Texturally, they're crisp along the edges and soft and chewy in the center. There's the caramel flavor I mentioned and plenty of dark chocolate in every bite. It's really good stuff and a great chocolate chip cookie to add to your rotation. My family and I polished our little batch of these cookies off in no time.
I halved the recipe, which made 11 cookies in my case. It's really hard to beat, or resist, a recipe that just takes 2 bowls and a whisk. Since I used chocolate chips (Ghirardelli 60%), there was no additional chopping to do and I had my cookie dough made in no time.
This is how the dough looks once the wet ingredients (oil, water, brown sugar...plus, I added a splash of vanilla extract, which wasn't called for in the recipe) are combined with the dry. Since there's no egg involved, the dough doesn't bind together as well as you'd normally expect and is a bit more wet. You must let the dough chill for 12-24 hours for the best flavor and texture. So whip it up and set it in the fridge for a treat the next day!
The following day, I scoop the dough using my new #40 scoop. I noticed the dough is a little greasier than the norm but they did not bake up greasy.
For the cookies to retain their shape better, set the cookie dough rounds in the freezer for 10 minutes (while the oven preheats). You can also save a few and freeze to bake another day...because we all know having goodies in the freezer is a very good thing!
Sprinkle the tops of the cookie dough with some coarse salt and bake for about 12-13 minutes, or until the edges start to turn golden.
This way, they should be slightly crisp around the edges and soft, slightly chewy, in the center, once cooled.
My family and I often start eating things like cookies and cakes and I can't resist getting up and trying to take a picture of the center. Here's my shot of the center of one of these delicious cookies we were munching on.
Cookies are a beautiful thing! What would we do without these humble yet very special little treats? Are you ready for "cookie season"? I can hardly wait to whip up our family favorites and to stock the freezer with cookie dough for the holidays!
Ovenly's Secretly Vegan Salted Chocolate Chip Cookies
From Ovenly via Food52
- Makes about 22 cookies, using a #40, 1 2/3 tablespoon measure, scoop -
2 cups (250g) all-purpose flour
1 teaspoon baking power
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups dark chocolate chips (60% cacao or higher recommended; check ingredient list to make sure it's vegan)
1/2 cup (100g) sugar
1/2 cup (110g) packed light or dark brown sugar (I used dark)
1/2 cup plus 1 tablespoon canola oil (or other neutral oil)
1/4 cup plus 1 tablespoon water
1/2 teaspoon vanilla extract (not in original recipe but I added)
Coarse-grained or flaky sea salt, for sprinkling
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Toss in the chocolate chips and combine.
In another large bowl, whisk the sugars with the oil, water, and vanilla extract until thoroughly combined, about 2 minutes. Make sure the brown sugar is soft and clump-free; otherwise, break up any clumps before whisking. Add dry ingredients to the wet and stir together with a rubber spatula until just combined. Do not overmix.
Cover the dough with plastic wrap and chill in the refrigerator for 12 to 24 hours. Do not skip this step.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove dough from the refrigerator and scoop mounds onto the baking sheets, spaced about 2-inches apart. To help the cookies retain their best shape, freeze the dough balls for 10 minutes before baking.
Sprinkle with coarse salt, then bake for approximately 12-13 minutes, or until the edges of the cookies begin to turn golden. Do not overbake if you want a crisp edge and a soft center to the cookies once cooled. Let cookies cool to room temperature on a wire rack.
I did not see these on Food 52 - I'm so behind but either way - these are beautiful cookies. Since they are vegan you can eat the raw dough and put it in ice cream! They look wonderful and we do try to eat some things vegan and vegetarian whenever possible. Hope you had a good weekend - these look great!ReplyDelete
It's hard to keep up with all the wonderful things we see. I was really intrigued by the positive write-up on these cookies and the peanut butter ones were so good. It was definitely worth a try and came out very tasty. Hope all is well with you. I'm definitely appreciating all the little things and time with family. : )Delete
I am always hesitant to try new chocolate chip recipes. The flavor often doesn't live up to their good looks. I did see this recipe on Food 52 and foolishly, it appears, ignored it. I am especially skeptical of baked goods labeled vegan. No butter?! Horrors! ;) Your description and photos have made me regret my quick judgement. Now the only thing keeping me from trying this recipe is the 12-24 hours wait time!ReplyDelete
I felt like I had more than enough chocolate chip cookie recipes already but just needed to try this. I am always intrigued by recipes that use water, for some reason. You might miss some of that distinct buttery flavor but it does have flavor. You have to try it and see... ; )Delete
Yay for cookie season, these chocolate chip cookies look perfect! I love that they're vegan and would never be able to tell just by looking at them. Soft and chewy center with crispy edge cookies are my favorite! I can see why they were polished off so quickly by your family, such a classic favorite :)ReplyDelete
The texture was spot on and really quite good...vegan or not! Hope all is well!Delete
I am saving this for the holiday baking. They look super, Monica.ReplyDelete
Sounds good, thanks!Delete
I love vegan treats. These chocolate chip cookies look absolutely yummy. Will try these soon! :)ReplyDelete
I have so very little experience with vegan treats, and to be honest, I never associate it with something really good! I am glad to see there are clearly a lot of great recipes and options out there to be explored! : )Delete
Hi Monica, oh this is my favorite time of the year, love all the cookie recipes, cookies are my favorite sneaky snack. Anyway, will have to try this recipe, have seen a few now that I've been wanting to try but was a little intimidated.ReplyDelete
I agree! I am happy even just *looking* at all the wonderful Christmas cookies and treats we're going to be seeing. Love it. : ) And I can't see you being intimidated by a recipe. And something like this is so nice since it's so easy.Delete
Oooo I am definitely going to try these! I've been having some issues with dairy lately (eggs are fine but these look so so good!). Plus, chocolate chip cookies are a must all the time! hahaReplyDelete
Oh boy...I imagine these creative, alternative recipes are lifesavers for those who have dietary restrictions. But regardless, these are just really good. : )Delete
Wow I can't believe that they can sub butter and eggs for oil and water. I really want to give these a try! :DReplyDelete
I was taken aback by it, too...but these were great cookies and something I'd make again.Delete
I am so behind on catching up with my favorite blogs.ReplyDelete
Everytime I visit your page, it's so warm and homey. That being said, I absolutely love these cookies. The best part it's vegan, and we can mix it in ice cream. I do like the oil addition, gives it a nice texture too, I'm sure. I need to make this one. T's the season for cookies and indulgences.
Hope you are doing well my dear. It has been a chaotic one couple of months, but fun. Hugs.xx
Thanks for stopping by. Glad you're busy but having a good time. That's an excellent state to be in. Things are good here...cooking, baking, eating in rotation. : ) Love this time of year when I get to not only eat but just look at tons of gorgeous holiday eats. Take care!Delete
I was just looking at those Food52 cookies, and was so tempted. It looks like yours turned out really well! Sometimes I do find that vegan recipes are even better than the "regular" recipe (e.g. My friend's mom makes THE most delicious vegan banana bread), so this cookie must be one of those! Definitely planning on making these soon!ReplyDelete
It's so easy to put together and you can freeze and bake as needed. Hope you try it. Thanks so much for stopping by and leaving your lovely comments.Delete
These cookies look scrumptious and I'm super excited I've found another great vegan chocolate chip cookie recipe. This will be great for the upcoming holidays! :-) Thanks for sharing; can't wait to try recreating these!
My eyes are opening to vegan treats, I think! I hope you try it. I would definitely recommend them. Need to head to Ovenly one day soon...Delete
Who would've thought that began chocolate chip cookies would be this delicious? And I love the sprinkle of sea salt!ReplyDelete
That's what I was thinking, Bianca! I think Ovenly's signature style is sweet & salty so you find many of their sweets finished with a sprinkle of coarse salt. Works for me! : )Delete
I have never made vegan cookies before but these look super good. Will have to try them!!ReplyDelete
So easy and really good. Hope you give it a go!Delete
These chocolate chips cookies look awesome...and I could not tell that they are vegan...thanks for sharing...and yes, I love the idea of vanilla in it.ReplyDelete
Hope you are having a great week :)
You really can't tell once they're baked up. Beforehand, you do notice it being greasier and less "together"; luckily, it baked up sturdy and great. I'm not sure why original recipe didn't call for vanilla. I almost did it by reflex. : ) Thanks!Delete
I'm so intrigued by this recipe! Thanks for sharing the recipe! I am not vegan but it's amazing to learn we can make equally delicious cookies with no eggs and butter. We consume too much those in holiday season and it's nice to hear healthier lighter version that tastes amazing!ReplyDelete
It's great to broaden our horizons and just see what alternatives there are. Variety is a good thing. : )Delete
Vegan treats can be great! Good for you for expirimenting - I need to try these!ReplyDelete
I'm starting to realize that. It's like a few years ago when whole wheat pasta tasted like cardboard and now they are just wonderful and have come such a long way. I don't doubt there are plenty of amazing vegan treats. I will keep a more open mind now!Delete
I'm not a vegan either, but it's handy to have a vegan recipe for my friends who would appreciate it. Sounds terrific!ReplyDelete
For sure, and just nice to cook and eat variety! Have a great Thanksgiving, Beth.Delete
These look so good, would love to give them a try.ReplyDelete
Hope you do! : )Delete