Almost Ovenly’s Salted Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 134.2
- Total Fat: 6.8 g
- Cholesterol: 0.0 mg
- Sodium: 128.1 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.1 g
- Protein: 1.6 g
View full nutritional breakdown of Almost Ovenly’s Salted Chocolate Chip Cookies calories by ingredient
Introduction
(Almost) Ovenly's Salted Chocolate Chip Cookies are a vegan classic turned up to 11. Chips and chunks of chocolate bring the goods, while kosher salt in the dough and on top push the sweet-savoury limit. (Almost) Ovenly's Salted Chocolate Chip Cookies are a vegan classic turned up to 11. Chips and chunks of chocolate bring the goods, while kosher salt in the dough and on top push the sweet-savoury limit.Number of Servings: 28
Ingredients
-
1 cup all-purpose flour
1 cup spelt flour
1 tsp baking powder
¾ tsp baking soda
pinch nutmeg
¾ tsp Kosher salt
¾ cup miniature chocolate chips
½ cup chopped dark chocolate
½ cup sugar
½ cup dark brown sugar
1 tbsp corn syrup or honey
1 tbsp vanilla
½ cup canola oil
⅓ cup water
Coarse-grained sea salt or flaky sea salt-like Maldon, for garnish
Directions
In a large bowl, whisk together the flours, baking powder, baking soda, nutmeg and salt. Add the chocolate to the flour mixture, and toss to coat.
In a separate large bowl, whisk the sugars and corn syrup with the canola oil and water until smooth and incorporated, about two minutes (Note: an immersion blender is AWESOME for this).
Add the flour mixture and stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
Cover with plastic wrap and chill 24 hours. Do not skip this step.
Line a rimmed sheet pan with parchment paper.
Scoop cold dough into tablespoon-sized balls (I used a disher) and place them on the pan 1” apart. Sprinkle with coarse salt.
Place the pan in the freezer at least 15 minutes.
Heat the oven to 350⁰F.
Bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.
Serving Size: Makes ~ 28 cookies
Number of Servings: 28
Recipe submitted by SparkPeople user JO_JO_BA.
In a separate large bowl, whisk the sugars and corn syrup with the canola oil and water until smooth and incorporated, about two minutes (Note: an immersion blender is AWESOME for this).
Add the flour mixture and stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
Cover with plastic wrap and chill 24 hours. Do not skip this step.
Line a rimmed sheet pan with parchment paper.
Scoop cold dough into tablespoon-sized balls (I used a disher) and place them on the pan 1” apart. Sprinkle with coarse salt.
Place the pan in the freezer at least 15 minutes.
Heat the oven to 350⁰F.
Bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.
Serving Size: Makes ~ 28 cookies
Number of Servings: 28
Recipe submitted by SparkPeople user JO_JO_BA.