Friday, March 4, 2016

Chocolate Chip Cookies (Dairy Free/Vegan)

  • 4 cups unbleached all-purpose flour (I like King Arthur)
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 ½ cups chocolate chips (I like semisweet Ghirardelli or other dairy free chocolate bars broken into pieces)
  • 1 cup white sugar
  • 1 cup packed light brown sugar
  • 1 cup plus 2 tbsp canola oil
  • ½ cup plus 2 tbsp water
  • Coarse sea salt 

  1. Mix flour, baking powder, baking soda, and salt in a bowl.
  2. Add chocolate chips.
  3. In kitchen aid mixer, mix sugar and brown sugar with the oil and water until there are no sugar clumps.
  4. Add the flour and chocolate mixture to the sugar mixture and mix until just combined. Do not overmix.
  5. Refrigerate for at least 12 hours and up to 24 hours.
  6. Preheat oven to 350F.
  7. Scoop dough into balls and place into freezer for about 10 minutes while oven heats
  8. Sprinkle the dough balls with coarse-grained sea salt and bake for 12 to 13 minutes, or until the edges are just golden.
  9. Do not overbake.
  10. Let cool completely before serving.

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