Erin Patinkin and Agatha Kulaga, the founders of Ovenly bakery in Brooklyn, delight their customers with this wonderful cookie — which just happens to be vegan.
To make the dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the chocolate chips and toss to coat.
In a separate large bowl, whisk the sugars with the oil and water until smooth, about 2 minutes. Add the flour mixture and stir just until everything is combined and no flour is visible. Don't overmix.
Cover with plastic wrap and refrigerate the dough for at least 12 hours and up to 24 hours. Don't skip this step!
To bake: Preheat the oven to 350°F. Line two baking pans with parchment.
Remove the dough from the refrigerator and scoop it by the tablespoonful, dropping mounds of dough onto the baking sheet and leaving 2" of space between each mound. Place the unbaked cookies in the freezer for 10 minutes; this will help the cookies retain their shape.
Just before the cookies go into the oven, sprinkle them with flaky sea salt. Bake for 12 to 13 minutes, or until the edges are just golden. Be careful not to overbake.
Remove the cookies from the oven and cool completely on the pan before serving.
Store any leftovers, well wrapped, at room temperature for several days; freeze for longer storage.
Want to turn these cookies into moist, chewy bars? Read our blog post on how to make cookie bars.
Be aware: some of your baking ingredients can be a hidden source of animal products. To make baked goods that are truly vegan, be sure to read ingredient labels closely.
