America's Test Kitchen Vegan Chocolate Chip Cookies
Author -Yields: 24 cookies
Ingredients
- 2 cups unbleached, all-purpose flour (280 g)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1 1/3 cups packed, light brown sugar (261 g)
- ½ cup melted coconut oil
- 6 tablespoons water (room temperature)
- ⅓ cup unsalted, creamy almond butter
- 2 teaspoons vanilla extract
- 1 1/4 cups semisweet chocolate chips or chunks (210 g)
- Maldon salt (for topping, optional)
Instructions
- Whisk flour, baking powder, baking soda, and salt together in bowl. Whisk sugar, melted oil, water, almond butter, and vanilla in large bowl until well combined and smooth. Using rubber spatula, stir flour mixture into oil mixture until just combined; fold in chocolate chips.
- Cover bowl with plastic wrap and let rest at room temperature for at least 1 hour or up to 4 hours. (Dough can be refrigerated for up to 24 hours; let sit at room temperature for 30 minutes before portioning.)
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Use a cookie scoop to place dough in 3 tablespoon portions on the baking sheets, 2 inches apart. Sprinkle with Maldon, if desired.
- Bake, 1 sheet at a time, until light golden and edges have begun to set but centers are still soft, 12 to 14 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheet. Serve. (Cookies can be stored at room temperature for up to 3 days.)