A few weeks back we heard a rumour that oil and water could mimic the qualities of eggs and butter in cookies. I usually like to stay out of gossip, but as a serious cookie enthusiast, I felt it was my duty to put it to the test. After a few rounds of testing I landed on these - chewy on the inside and crisp around the edges, just as they should be.
20mins + chilling
250g plain flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
100g white sugar
100g light brown sugar
125ml neutral oil (sunflower, rapeseed, canola)
1 tsp vanilla extract
190g dark chocolate, chopped
Combine flour, baking soda, baking powder and sea salt in a bowl. Mix to combine.
In a separate bowl mix the sugars and oil until fully combined. Add in the water and vanilla extract and mix again. Slowly incorporate the flour, bit by bit. Fold in the chocolate chunks.
Let the dough chill in fridge for at least 1 hour (but preferably overnight).
Pre-heat oven to 180˚C. Roll into balls or scoop onto a baking tray, about 6 cm part from each other. Press them down slightly. Bake for 11-12 minutes, until the edges are golden (not browned). As these cookies will harden slightly whilst they cool, make sure to not over-bake them.
Bake for 11-12 minutes, until the edges are golden (not browned). As these cookies will harden slightly whilst they cool, make sure to not over-bake them.
Note: If you're looking for crispier and thin cookies, press them down with a spatula after 8 minutes of baking and then place back in the oven for the last 2-3 minutes.