I try to make Ovenly’s
Famous Salted Chocolate Chip C🍪🍪kie

You may know how I feel about this cookie from Ovenly. So you can consider this an homage… I was very happy to peep the recipe of their delicious creation on the world wide web. So I tried my hand at making them at home. Geez, I have tried so many chocolate chip cookies recipes! I kind of want to try them all as they are my absolute favorite cookie. Here’s how this one went down.

Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies

Slightly adapted from Food 52. I just decreased the chocolate chips from 1 1/4 to 1 cup.
And I followed the steps of the recipe precisely.

2 cups (250 grams) all-purpose flour

1 teaspoon baking powder

³/₄ teaspoon baking soda

¹/₂ teaspoon fine salt

1 cup dark chocolate chips

¹/₂ cup (100 grams) sugar

¹/₂ cup (110 grams) dark brown sugar

¹/₂ cup plus 1 tablespoon canola oil

¹/₄ cup plus 1 tablespoon water

Coarse-grained sea salt or flaky sea salt like Maldon, for garnish

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

• In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes. Note: Use fresh, soft light brown sugar. If there are clumps, break them up with the back of a spoon or your hand before whisking.

• Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.

• Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.

• Preheat the oven to 350° F. Line two rimmed sheet pans with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or a spoon to portion dough into 2-inch mounds. We recommend freezing the balls of dough for 10 minutes before baking as the cookies will retain their shape better while baking.

• Sprinkle the balls of dough with coarse-grained sea salt (if freezing, remove balls of dough from the freezer first), and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.

• Let cool completely before serving.

Salt. It’s important. I need a separate cabinet for all the kinds of salt I have!

Mine were gooey, different from Ovenly’s solid soft crumbly cookies. This is most likely my oven… and the after care once they’re out of the oven. But the taste was just like my favorite Ovenly cookie! I am kind of scared to have a whole batch of these around the apartment. Should I punch my card? 🙂