These cookies are the perfect texture if you ask me. Sometimes you just want a cakeier cookie... but cakey doesn't have to mean dry. Moist and dense, these cookies hit all the right sweet coconutty and chocolatey notes, while also giving that essential kick of salt to balance out the sweet.
Here's the recipe.
Salted Chocolate Chip Cookies
Ingredients
1/2 cup coconut oil, melted
1/2 cup coconut sugar
1/4 cup pure cane sugar
3 tablespoons almond or cashew milk, room temperature (or the coconut oil will seize)
2 teaspoons vanilla extract
1 1/2 cups flour (all purpose or gluten free)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup + 2 tablespoons vegan chocolate chips
2 tablespoons flaked sea salt
Method
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Combine the flour, baking soda, and salt in a medium bowl. Set aside.
Beat the coconut oil, coconut sugar, and cane sugar until thoroughly combined, about 1-2 minutes. Then, add the almond milk and vanilla extract. Beat until fluffy and creamy, about 1-2 minutes.
Add half of the flour mixture and stir to combine. Then, incorporate the second half of the flour mixture and stir to combine again. Add in the chocolate chips, saving the extra 2 tablespoons.
Scoop 3-4 tablespoon heaps* onto the prepared baking sheets, keeping them about 2 inches apart. Flatten the top a bit with the back of a spatula or plate. Press a couple of chocolate chips into the top of each cookie from the remaining chocolate chips and then sprinkle each cookie with a generous pinch of sea salt.
Bake at 350 for 10-12 minutes.
Remove from the oven and let cool on the baking sheets for 2 minutes before transferring to a wire cooling rack. Cool completely before storing.
Baked cookies can be stored in an air-tight container for up to 5 days, or in the freezer for up to 2 months. The cookie dough can last 4-5 days in the fridge and in the freezer for up to 2 months.
*Recipe note: This recipe makes 8 very large sized cookies. You could make 2 tablespoon-sized heaps and make 16 regular sized cookies instead, or 1 tablespoon-sized heaps for 32 mini cookies.
