Those who know me, know my love for travel and exploring the different cuisines (and in recent times the bakeries as well). When I was researching for bakeries in New York City, I read about Ovenly Bakery based in Brooklyn that does amazing vegan chocolate chip cookie sandwiches. Unfortunately, due to bad weather conditions, I could not visit Brooklyn on my trip. The bakery name was on the back of my mind when I stumbled on a Youtube video where Ovenly owners were making their famous cookies. Of course, I had to try their recipe and here I am! They are as good as promised and you don’t miss the richness of butter in these at all!
The oil in recipe provides a great moistness to the cookie and it’s important to emulsify the oil, water and sugars properly (similar to the creaming of butter and sugar). Resting the dough for 24 hours definitely helps the case as well – it helps all the flavours to develop and the flour and sugars get a headstart in breaking down.
I also ran out of dark choco chips, so I added some white. Add some (vegan) buttercream frosting between two cookies and make a sandwich out of them. Or dip them in melted chocolate partially and sprinkle some toasted coconut flakes or chopped nuts.
The recipe yields about 20-24 medium sized cookies.
Meanwhile, do read my ‘Science of Cookies’ post and understand the chemistry behind the ingredients & process of making cookies. It definitely helps when experimenting with new recipes 🙂
250 g all-purpose flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup chocolate chips (you can use dark, white, or a mix)
100g caster sugar
90g light brown sugar
135ml oil (1/2 cup + 1 tbsp)
75ml water (1/4 cup + 1 tbsp)
1. In a bowl, sift the flour, baking soda, baking powder & salt. Add the chocolate chips and mix lightly to coat them in flour. Keep aside.
2. In another large bowl, add the oil, water, caster sugar and brown sugar and whisk for 4-5 minutes till they are emulsified well.
3. Add the sifted flour into the oil-sugar mixture and mix until just combined. Do not overmix.
4. Cover and refrigerate for 24 hours (or at least 12 hours).
5. Preheat the oven to 180C and line a cookie sheet with parchment paper.
6. Make small balls of dough (you can use ice cream scoop for easier and even scooping) and place them on the cookie sheet. (Optional – put the cookie sheet in freezer for 10 minutes to get even shape of cookie)
7. Bake the cookies at 180C for 12-14 minutes or till the edges are just golden brown. Do not overbake.
8. Remove the cookie sheet from oven and put on a wire rack. After about 10 minutes, remove the cookies from sheet and cool them on a wire rack directly.
9. Store in an air-tight container. These cookies stay good longer since they don’t contain any dairy.