Prep Time:
Yield:
Category:Ingredients
- 150gr all-purpose white flour
- 100gr wholewheat flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp fine salt
- 1 1/4 cups dark chocolate chunks (or chips)
- 80gr granulated white sugar
- 110gr packed brown sugar
- 1tsp ground cinnamon
- 1tbsp vanilla extract
- 1/2 cup any neutral oil (I used safflower)
- 1tbsp extra virgin olive oil
- 1/4 cup plus 1tbsp water
- Flaky sea salt (I used Maldon) for garnish
Instructions
- In a bowl, mix together flourS, baking powder, baking soda, cinnamon and salt.
- Add the chocolate to the flour mixture and toss to coat.
- In a separate large bowl, whisk the sugars with the canola oil, vanilla and water until smooth.
- Add the flour mixture to the sugar mixture.
- Stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
- Cover the bowl (I use bee’s wax wraps, because ENVIRONMENT!) and put in the fridge for 12-24 hours.
- Preheat the oven to 350° F.
- Line a sheet pan with parchment paper.
- Remove dough from the fridge and use an ice cream scoop or a spoon to portion dough and place on the pan.
- Sprinkle the balls of dough with coarse-grained sea salt and bake for 15 minutes, or until the edges are just golden.
- Let cool slightly before removing them from the sheet pan and finish them on a cooling rack if you have one.
- Store in a sealed container for up to 3 days.
Notes
I prefer using chocolate chunks i.e a good chocolate bar chopped up, but if you have chocolate chips at hand use those!
I feel ground ginger would also make for a good addition – I think you should go ahead and try that out!
You can use all white flour if you do not have wholewheat – I ended up doing a mixture as it is what I had at hand and it worked out really well for me.
Keywords: cookie, chocolate, vegan, vegetarian