This isn't just genius for a vegan chocolate chip cookie or in spite of it. This cookie, from Ovenly founders Agatha Kulaga and Erin Patinkin, can rest entirely on its own merits: its softbellied, chewy, caramellycrispedged, rippled and incidentally vegan merits. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8

Makes: approximately 18 cookies
Prep time: 24 hrs 20 min
Cook time: 13 min

INGREDIENTS
2 cups (250 grams) allpurpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups dark chocolate chips (we prefer chocolate with 60 percent cocoa content or higher—doublecheck the ingredients if you want to make sure they're vegan)
1/2 cup (100 grams) sugar
1/2 cup (110 grams) packed light or dark brown sugar (note: on photo shoot day, we used an especially dark vegan brown sugar)
1/2 cup plus 1 tablespoon canola, grapeseed, or any other neutral oil
1/4 cup plus 1 tablespoon water
Coarsegrained sea salt or flaky sea salt like Maldon, for garnish

FULL RECIPE ►►https://f52.co/2EZkXpm

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