These vegan chocolate chip cookies are inspired by a recent evening babysitting our good friends’ triplets. As you can imagine, triplets mean constant action, even when you have a 4:3 adult to toddler ratio. For fuel, our co-babysitters brought salted butterscotch cookies from Hello Robin, a local Seattle bakery with the dreamiest cookies. Such a good idea. Two cookies later, and I was so down for any duty. Three diapers to change before bed? Let’s do this. Three sets of tiny lungs at full volume? Still smiling. I highly recommend bringing these cookies into any battle. The secret and beauty and magic and wonder of this recipe is the salt. Flakey sea salt is the metaphorical rug that ties the room together. It balances and enhances the warmth of the brown sugar and the bitter richness of the dark chocolate chips, while simultaneously layering in a salty zing to zap your tastebuds.
To wrap up our triplet adventure, we had a glass of wine after the babes were snoozing. If you thought these cookies put you at ease, add in a glass of wine and you’ll need nothing else.
vegan chocolate chip cookies and wine
Sure, you don’t have to have a glass of wine with your salted vegan chocolate chip cookies, but it’s highly recommended after a long day. Solid pairings for cookies and wine deliciousness include:
- California Zinfandel: mocha, pepper, and dark raspberry realness with enough body to stand up to the bitter punch of the dark chocolate.
- Suggested Regions: Sonoma, Lodi, or Napa Valley
- Port: sweet enough to balance the dark chocolate with nutty, cinnamon overtones. This is a sipper and good to share with friends.
- Suggestion: 10 year Tawny Port
- Merlot: soft, sweet, and velvety tannins balance out the bitter chocolate.
- Suggested Regions: Warm climates like California (Paso Robles or Napa), France, or Argentina
Vegan Chocolate Chip Cookies
Delicious vegan salted chocolate chip cookies. It is important to note that the dough of these cookies needs to sit 12-24 hours before baking so these cookies are a two step process. Worth your time, I promise.
- Prep Time: 24 hours
- Cook Time: 15 minutes
- Total Time: 24 hours 15 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 cups dark chocolate chips
- 1/2 cup sugar
- 1/2 cup packed brown sugar (break up any clumps before mixing)
- 1/2 cup plus 1 tablespoon grapeseed oil (any neutral oil ok)
- 1/4 cup plus 1 tablespoon water
- 1/4 teaspoon vanilla extract
- Flaky sea salt (we used Maldon Sea Salt)
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and dark chocolate chips.
- In a separate large bowl, mix the two types of sugar together. Slowly add 1/2 cup of grapeseed oil, 1/4 cup of water, and 1/4 teaspoon vanilla extract until smooth. This took about 2 minutes.
- Add the flour mixture to the sugar mixture. Stir until just combined and no flour is visible.
- Important Step! Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. We refrigerate for 24 hours.
- Preheat the oven to 350° F. Cover two rimmed sheet pans with parchment paper.
- While oven is preheating, remove dough from refrigerator. Spoon into 2-inch mounds on plate and put in freezer for 10 minutes before baking. This helps cookies to retain their shape.
- After quick freezing, remove dough mounds from freezer and place on parchment-paper lined baking sheets. Sprinkle the balls of dough with coarse-grained sea salt
- Bake for 12 to 13 minutes, or until the edges are just golden.
- Let cool completely on wire rack before serving.
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