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Vegan Chocolate Chip Cookies

ovenly's secretly vegan salted chocolate chip cookies, recipe from food52 // gratitude and greens // #vegan #vegetarian #plantbased #baking #dessert

I was halfway through a recipe for vegan chocolate chip cookies on Food52 when I realized that the dough had to be refrigerated overnight. The oven was pre-heated, the dry ingredients were measured, and the chocolate was chopped. I had what felt like an insatiable chocolate chip cookie craving and was unsure if I could bear the thought of waiting until the next morning to have them. I decided that, if these cookies were as “soft-bellied, chewy, caramelly-crisp-edged, rippled and ringed and puddled with melty chocolate” as the recipe described them to be, then it was worth the wait. I swallowed my disappointment with a spoonful of cookie dough and sighed as I placed the bowl in the fridge. I proceeded to whip up something else; for now, my sweet tooth would have to settle for banana bread.

ovenly's secretly vegan salted chocolate chip cookies, recipe from food52 // gratitude and greens // #vegan #vegetarian #plantbased #baking #dessert

When I woke up the next morning, my cookie craving hadn’t subsided. In fact, it seemed to have grown stronger, and I hurriedly scooped the dough onto a baking tray and topped each of the cookies with sea salt flakes before placing them into the oven. I crouched before the door and stared at the cookies, willing them to bake and spread. Before long, the smell of cookies wafted throughout my apartment. The cookies didn’t spread as much as I’d hoped for, but they were tender and the little touch of salt went a long way. My sister and I demolished the cookies in the span of a few days, and I was sad when I saw the empty container sitting on my kitchen counter.ovenly's secretly vegan salted chocolate chip cookies, recipe from food52 // gratitude and greens // #vegan #vegetarian #plantbased #baking #dessert

Get the recipe for Ovenly’s Secretly Vegan Chocolate Chip Cookies on Food52 >>

In the meantime… highlights from this week in food and sustainability:

Your edible plant enthusiast,
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