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- 2 cups (250 grams) all-purpose 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—double-check 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
- 1/2 cup plus 1 tablespoon canola, grapeseed, or any other neutral oil
- 1/4 cup plus 1 tablespoon water
- 1 to 2 t vanilla
- Optional: coarse-grained sea salt or flaky sea salt like Maldon, for garnish
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the chocolate chips to the flour mixture and toss to coat.
- In a separate large bowl, whisk the sugars briskly with the canola oil and water until smooth and incorporated, about 2 minutes.
- Add the sugar mix to the flour mixture and stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
- Cover with plastic wrap. Refrigerate the dough for at least 12 hours and up to 24 hours. Do not skip this step.
- Preheat the oven to 350° F. Line two rimmed sheet pans with parchment paper. Remove dough from the refrigerator drop balls of cookie dough onto the sheets
- Optional: sprinkle the balls of dough with coarse-grained sea salt and bake for 12 to 13 minutes, or until the edges are just golden. Do not overbake.
- Let cool completely before serving.
Adapted from Food52