It’s been too long!
I finally have another recipe I’m happy with! Can you believe it? I can’t! It’s been too long. I’ve been testing many things but none have reached perfect yet, but this is the one.
I think it’s a combination of my busyness and tackling ambitious recipes that it’s overwhelming. I don’t have a ton of time to test recipes, but the ones I have in mind are kind of out there so they need to be perfect. So we’ll see when that will happen…
Speaking of perfect. These cookies are. The are salty, caramely, chocolately, and giant. What else does a cookie need to be? I used coffee, and that combined with brown sugar gives them a caramely depth that’s so perfectly accented by the the sea salt. The coconut oil and icing sugar gives them such a buttery taste too which I think is a must. I’m actually drooling right now. Since I’ve been frequenting Bloomer’s in Toronto (one of the best bakeries) recently I’ve been wanting to come up with a cookie you can sell in a bakery. For that they have to be large. I know I would pay for these bad boys.
One of the real keys here is topping the cookies after they’re baked with flaked sea salt. There’s already salt in the cookies but a bit on top brings everything out so well. They are still good without it, but it’s just that next level people won’t forget.
If you’re poor like me I hope you have these ingredients on hand and you can make them without breaking the bank. It’s hard loving food when you’re poor and all you want to do is stock up on junk so it’s good to have some relatively inexpensive treats. If you decide to make these please let me know by tagging me @vegango on Instgram! I love food pictures!
P.S. what’s your favourite treat this summer?
Giant Bakery Style Sea Salt Chocolate Chunk Cookies
These cookies are hefty in size, and in terms of deliciousness. They're so good I don't even care about how embarrassing that last sentence was. Brown sugar, coffee and sea salt come together to make such a rich, caramely flavour. Perfect!
- 1/4 cup strong coffee (cooled or cold-brewed)
- 2 tablespoons non-dairy milk
- 2 teaspoons pure vanilla extract
- 1 cup vegan brown sugar
- 3/4 cup coconut oil refined if you want no coconut taste
- 2 1/2 cups unbleached all-purpose flour
- 1/2 cup vegan icing sugar sifted
- 3/4 teaspoon sea salt
- 2 teaspoons aluminium-free baking powder
- 1/2 teaspoons baking soda
- 1 cup vegan chocolate chunks
Preheat the oven to 350F and line one to two baking sheets with parchment paper. You will likely not be able to fit all the cookies on one tray so unless you want to wait for the first batch to cool, use two sheets to bake one after the other.
In a large bowl combine the flour, icing sugar, sea salt, baking powder and baking soda. Set aside.
In a medium bowl add the coffee, milk, vanilla, brown sugar and coconut oil. Beat with a hand or stand mixer until the coconut oil is broken down. It won't come together completely but the goal is to get it mostly combined and the coconut oil soft.
Add the wet mixture to the dry then beat again until just combined or mostly combined. Use damp hands to work the dough together, particularly the bits that aren't sticking in. Fold in the chocolate chunks. You may need to add a splash of non-dairy milk when mixing if you find it's too dry, but try to avoid it unless you absolutely have to as your will roll the dough with damp hands and add moisture there.
Still using your hands, grab chunks of dough (about 1/4 cup big) and roll them into balls. They will be about the size of your hand. Repeat with all the dough and space them out with a couple inches gap on the baking sheet. You will likely need to bake two batches, so aim for 6 a sheet.
Place in the oven and bake for 12 minutes, though 10 is good for super soft gooey cookies. Be sure to bake only one sheet at a time as multiple sheets will cause the heat to do distribute evenly. Repeat the baking steps for the second batch.
Once removed, let them sit on the baking sheet for at least 15 minutes and sprinkle some flaked sea salt on top. This really enhances the salty sweet taste and I would not skip this.
You can remove them from the baking sheet onto a cooling rack and let them cool until they feel room temperature. After you can serve or store in an airtight container.