Name: THE BEST CHOCOLATE CHIP COOKIES
Ingredients: 250g (2 cups) all purpose flour (we use einkorn flour); 1 tsp baking powder; 3/4 tsp baking soda; 1/2 tsp fine salt; 130g (3/4 cup) vegan dark chocolate chips (or regular dark chocolate chips); 140g (1 cup) mascobado sugar (or you can substitute 1/2 cup white sugar & 1/2 cup brown sugar); 1/2cup + 1 tbsp olive oil (this is our favorite olive oil); 1/4 cup + 1 tbsp water; flaky sea salt, like Maldon for garnish

Ingredients

Units Scale

250g (2 cups) all purpose flour (we use einkorn flour)
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp fine salt
130g (3/4 cup) vegan dark chocolate chips (or regular dark chocolate chips)
140g (1 cup) mascobado sugar (or you can substitute 1/2 cup white sugar & 1/2 cup brown sugar)
1/2cup + 1 tbsp olive oil (this is our favorite olive oil)
1/4 cup + 1 tbsp water
flaky sea salt, like Maldon for garnish

Instructions

In a bowl whisk flour, baking powder, baking soda, and fine salt. Add chocolate chips to bowl and toss to coat.
In a separate bowl whisk sugar, olive oil and water until well combined, about 2 minutes
Pour liquid into flour and fold contents until just combined and no flour is visible
Cover bowl with plastic wrap and place in the refrigerator to chill for at least 12 hours but optimally for 24 hours- do not skip this step
After dough has chilled, pre-heat oven to 350f
Line two cookie sheets with parchment paper and portion cookies into 2 tbsp mounds (makes 15 cookies total)
Place cookie sheets in the freezer for 10 minutes
Remove cookie sheets from freezer and sprinkle each cookie mound with flaky sea salt
Bake for 13 minutes
Remove from oven and allow cookies to cool on the cookie sheets for 5 minutes before serving

Notes

*we typically split 1 recipe worth of dough into two cookie sessions – but if you choose to double the recipe, any leftover dough holds well in the refrigerator for a few days so you can have cookies on demand ;)