Ovenly's Secretly Vegan Salted Chocolate Chip Cookies

Well this was the best and worst recipe (it worked out in the end thankfully!!). As I didn't have grams measurements for the liquids, I can only assume I added too much because I didn't have a normal looking cookie dough (thanks for the video assistance). I skipped the whisk part, but the stick blender trick mentioned in comments didn't work. Now I see I added the oil too early (on autopilot). After adding more flour and raising agents proportionately; and then more liquids (including flax eggs!!), and flavour! Cinnamon sugar, salt vanilla extract. Yes I did an overnight rest for half the dough (I made more the next day to fix the 1st crumbly sweet dough!), as my baked cookie test permitted... I finally got a tasty cookie dough! And then light bulb moment, what about biscuits? So I rolled out the dough between sheets of baking paper, liberally sprinkled cinnamon sugar with a pinch of salt, over them (see flavour issues earlier), cut them out with a drinking glass and baked them until crispy. Crispy adds flavour! They were rubbish as soft cookies (usually my preferred choice!). For the best flavour/serving to non-vegans (me!) - use virgin coconut oil (but would try with flavourless oil as coconut got lost), dark muscovado sugar instead of brown for molasses flavour, vanilla!, raisins and toasted pecans/dark chocolate chunks from a good quality chocolate bar that you cut up yourself! Raisins are non-negotiable with muscovado sugar. 6/10 for all of the trouble to make them taste good! But I definitely wouldn't trade these for real CCC, because I have tastebuds.

I have mixed thoughts on this recipe. I've been using it to sell cookies, because I prefer the taste and texture over other traditional chocolate chip cookie recipes, and they're cheaper to make. It usually works very well.
However, when I decided to make them in my parents' house the mixture was strangely greasy, and I even had to pat dry the cookies with a paper towel after baking (after the 24 h resting time). I made the recipe twice because I thought that maybe I didn't measure something correctly, but the results were the same. I don't know if it's the differences in the protein percentage in the flour, or what else, but it's kind of a tricky recipe.

This is the best foundation for a vegan choc chip cookie recipe I've come across (and I've tried so many!). I DID modify it slightly, as other commenters have suggested -- I added 1tsp vanilla, 1/4 tsp almond extract, and I did 3/4 cup brown sugar and 1/4 cup white sugar. I froze the dough and took out the dough balls when I preheated the oven, and then cooked them for 15 mins (all ovens are slightly different of course). They looked slightly underbaked but cooled perfectly. They kept their shape, had some height, were crunchy on outside and chewy on the inside and bursting with chocolate. Seriously delicious. I read lots of comments about this recipe being super bland which is why I added the extracts and more brown sugar than white, and I thought it was incredible. Will definitely be making this over and over.

That sounds delicious. You should do it @Caitlin.

Has anyone tried mixing a bit of halva? Curious about trying it (in addition to the chocolate chips)...

I have baked these cookies multiple times and adjusted the recipe because I wanted more flavor in the dough. So far, I like 1 teaspoon of vanilla and 1/4 teaspoon of almond extract. Today I also added 2 tsp Lyle's golden syrup (I added more and was not pleased with the result a couple weeks ago). I wanted more butterscotch undertones without having to go the route of butter or vegan butter. I deviated from the veganness by adding a few tablespoons of butterscotch chips and reducing the chocolate chips accordingly. There are vegan butterscotch chips available (only online in my area) if anyone who is vegan wants to try this addition. The other often -mentioned dough condition is that it tends to fall apart. I have altered the step where sugar, water and soil are beaten together for two minutes. Sugar does not dissolve in oil, so I decided to try mixing the water and sugar well and then beating the oil in for two minutes. The dough is easier to handle this way, although if I get crumbly dough, I find I can pinch it together and the cooky comes out fine. One baker mentioned putting the sugar, oil and water into a blender. I tried this in a Vitamix, and did not find it improved things for me. I do not add Maldon salt at the end - but if I'm using kosher salt, I do grind it up a little before measuring and a salty note does come through in the final cookies.

These are okay. I probably won’t make them again but they’re not bad. Just pretty basic. I used semi sweet chocolate chips, reduced white sugar by 1/4 cup and added a tsp of vanilla. Wish I added more vanilla.

Honestly the best cookies ever! Perfect every time.

Since the question was posed back in March 13, 2019 What size scoop do you recommend? and remains unanswered I'll ask here.
What size scoop do they recommend? I have size 100, clearly not that, and size 40 and 50 either of which it looks like may have been used in the video.

I am a gluten free baker and have baked this recipe at least 30-40 times since it was published by Food52. I have learned a couple things the might help out the gluten free bakers out there who want to try it. First: follow the measurements *except* when it comes to water. Bump up to 1/2 cup of water. It will seem a little "soupy" at first but as the gluten free flour hydrates overnight it will become thicker and more like a traditional cookie dough. Also definitely add vanilla. Second: Use a jar blender or a stick blender to mix the oil, water, sugar and vanilla. In the video they say to "spend some time" mixing them with a whisk but I've found that a whisk isn't enough. I used to use a stand mixer and just let it sit and beat the water/oil/sugar together for 15 minutes and even THAT isn't enough. Blend the ever living snot out of the oil/water/sugar mixture in a blender. It makes a HUGE difference. Third: Use molasses instead of brown sugar. Just add a cup of white sugar (or less--your preference) and a tablespoon of molasses. Fourth: Don't freeze before baking. Just pull the dough from the fridge, put them on the cookie sheet and bake right away. Every single time I've frozen the dough before baking the cookies don't spread. They stay mounded up and I really hate eating chocolate chip mounds.

I absolutely love this recipe and have made it multiple times now. I sub for semisweet vegan chocolate chips and reduce the white sugar by 1/4 cup to compensate, and it comes out perfect every time.

I love this recipe. I use extra light olive oil and have used coffee for the water if I have some on hand. I love adding walnuts. I also add the reader recommended 1 tsp vanilla. I bang the pan on the counter to make some beautiful texture on them and sprinkle with salt after they bake. Rave reviews.

This is the best chocolate cookie recipe! Super easy and customizable. The recipe does not call for vanilla; however, I add a teaspoon. Evan my non-vegans love it.

In my never-ending quest to find a good vegan chocolate chip cookie, I've tried countless recipes. All had the requisite five-star reviews. All were terrible.

Finally I got to this one, the most raved-about vegan cookie of 'em all. I don't get it. The texture is, yes, perfect. They look just like regular chocolate chip cookies and have a nice crispy edge. But they are bland as can be (even with the much-needed addition of vanilla, as one wise reviewer suggested). I mean, melted chocolate is always great, but chocolate chip cookies should be more than just a way of conveying melted chocolate to your mouth, shouldn't they? The dough is just--meh. Of course it is. You can't expect miracles from canola oil. (And no way am I subbing coconut oil--blech.) Did I eat four of these? Yes. But just because they were sitting there staring at me.

Made an account just to rave about it.
I followed the recipe exactly as it is and the cookies came out gooey in the middle and crispy around the edges.
The dough was oily but everything absorbed during the rest time, trust the process guys.
I'll add vanilla next time like the comments suggested.

Everyone in the office loves these cookies and were shocked when they found out they were vegan. I make this recipe all the time, and always get the best results when I let them sit for 24 hours in the fridge. Including the 10 min freezing time. Don't skip any of the steps for best results. Oh, i also add a tsp of vanilla extract.

Since this recipe has such controversial opinions, I just had to try it for myself! I am stunned by this recipe. The recipe may not take the “traditional route” of making cookies, but who cares if the end result it so good. If you love Subway cookies, this cookie recipe is the right recipe for you. Crunchy edges, with an amazing chewy inside! I recorded the whole process and results and uploaded it on YouTube. If you are curious watching someone test the recipe, here is the link: https://www.youtube.com/watch?v=AjdBw7bCqm8&feature=emb_title

Loved these! I made them for my family, and they all commented on how delicious they were. Soft and gooey on the inside, and just-so crisp on the edges. Perfectly sweet. I started making the dough and realized we didn’t have any neutral oil in the house, so I substituted refined coconut oil. Let it chill in the fridge for nearly 24 hours, scooped and rolled 20 balls of dough, froze for 10 minutes as instructed, then baked with a sprinkle of salt on top for 12 minutes. I’ll definitely be making these again.

I am a prolific cookie baker, and I live with a couple of prolific cookie eaters. We all agree that these are, hands down, the best chocolate chip cookies ever. And we are not vegan so the set is very large.
I do EXACTLY what the recipe says, right down to the gram. And for sure 24 hours in the fridge. They are perfect and scrumptious every single time.

I made these for the office, to 5 star reviews! Making another batch now. Simple and delicious regardless of whether you are vegan or not!