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Crispy edged, chewy centered vegan chocolate chip cookies

Chocolate Chip Olive Oil Cookies (Eggless)

Crispy edged, chewy centered vegan chocolate chip cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Makes: 12 cookies
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Ingredients
  

  • 1/3 cup caster sugar (60 gms)
  • 1/3 cup brown sugar (70 gms) (light soft brown sugar recommended)
  • 1/3 cup olive oil (80 ml, see notes)
  • 2 tbsps room temperature water
  • 1 tsp vanilla extract
  • 1 cup plus 1 tbsp all-purpose flour (130 gms)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup chocolate chips or chopped chocolate

Instructions

  • In a mixing bowl, combine the olive oil, sugars, water and vanilla. Whisk until smooth and the sugars have dissolved.
  • Sift in the flour, baking powder, baking soda, and salt. Fold it all together with a spatula to make a soft, crumbly dough.
  • Now add the chocolate chips and work them into the dough either with the spatula or using your hands, which I found more effective. They may not fully mix in at this stage, don't worry.
  • Let the dough rest at room temperature for 15 minutes. It will look a little greasy, that's ok. At this stage you can chill the dough for 24 hours which is recommended but I personally didn't find it necessary. Read more in the post above.
  • Preheat the oven to 175 C. Line a baking tray with a silicone mat or non-stick baking paper.
  • Use a 1.5 tablespoon cookie scoop or a spoon to make 12 equal portions of the dough. Drop them onto the tray an inch apart and if they're not coming together or the chips are falling out, shape each one with your hands and the warmth of your fingers will bring them together. Flatten each one slightly because they don't spread much while baking. (If you did chill the dough then you'll need to spend a few more minutes shaping the dough balls).
  • Bake for 12 to 15 minutes, until browned on the edges but still somewhat puffy in the centers. The cookies will be very, very soft so leave them at room temperature on the baking tray for 10 to 15 minutes to firm up before transferring to a wire rack to cool further. If they seem very puffy, lightly press down on them with the back of a spoon. If you're baking chilled cookie dough, add 2 to 3 minutes to the baking time.
  • Once cooled, store in an airtight tin at room temperature for 3 to 4 days and in the fridge for 10 days, or the freezer for longer. I did find that the cookies become crunchier after two or three days so if you want them at their 'soft chewy centers' stage, eat them quick :) Happy baking!

Notes

*I used extra virgin olive oil but you can use a light olive oil for a milder flavour. I haven't tried any other kind of oil but if you prefer butter, use this recipe.
*Original recipe from Butter and Brioche based on Ovenly's famous vegan cookie recipe. 
*Shop this recipe: Baking Paper, Caster Sugar, Olive Oil