Recipe: Vegan Chocolate Chip Cookies

Adapted from Ovenly - Yields ~18 cookies

Ingredients:

2 cups (10 ounces) all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon fine salt

1 1/4 cups (6 ¾ ounces) Videri 70% Baking Chocolate

1/2 cup (3 ½ ounces) sugar

1/2 cup (3 ½ ounces) packed brown sugar

1/2 cup plus 1 tablespoon canola, grapeseed, or any other neutral oil

1/4 cup plus 1 tablespoon water

flaky or coarse sea salt

Instructions:

• In a large bowl, whisk together flour, baking powder, baking soda, and fine salt. Add chocolate chunks and toss to coat.

• In a separate bowl, whisk the sugars with the canola oil and water vigorously for about 2 minutes until the mixture is smooth and fully incorporated.

• Add the flour mixture to the sugar mixture, and stir until just combined and no flour is visible.

• Cover dough with plastic wrap and refrigerate for 12 to 24 hours. (Don’t skip this step!)

• Portion out 2-inch mounds of dough on 2 sheet pans with parchment. Sprinkle each mound with coarse sea salt.

• Bake at 350° F for 12 to 13 minutes, or until the edges are beginning to darken. Let cool completely before removing from the pan.