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Sunflower Oil Chocolate Chip Cookies
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Sunflower Oil Chocolate Chip Cookies

Similar to the recipe from Ovenly, a bakery in Brooklyn, Sunflower Oil Chocolate Chip Cookies are made without any dairy or eggs. I made these with sunflower oil just for fun, but any oil will work. Make sure to measure it very carefully.
Course Dessert
Cuisine American
Prep Time 12 hours
Cook Time 12 minutes
Total Time 12 hours 12 minutes
Servings 18
Author Cookie Madness

Ingredients

  • 2 cups 250 grams unbleached all-purpose flour or use 200 grams AP and 50 grams WW***
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 100 grams organic sugar
  • 1/2 cup 110 grams packed organic light brown sugar
  • 1/2 cup plus 1 tablespoon Sunflower oil measure carefully
  • 1/4 cup plus 2 teaspoons water
  • 1 teaspoon vanilla or vanilla bean paste
  • 1 1/4 cups dark chocolate chips
  • 1/2 cup finely chopped pecans or walnuts
  • Maldon salt I like Smoked Maldon Sea Salt Flakes for garnish

Instructions

  • Weigh out your flour(s), then whisk together the flour, baking powder, baking soda, and salt.
  • In a mixing bowl, whisk the sugars briskly with the oil and water until smooth and incorporated, then whisk in the vanilla.
  • Add the flour mixture to the sugar mixture, and then stir with a wooden spoon or a rubber spatula until just combined and no flour is visible. Do not overmix.
  • Stir in the chocolate chips and nuts. Divide dough into 18 portions, arrange on foil or parchment lined plates, then cover rightly and chill for 12 to 24 hours.
  • Preheat the oven to 350° F. Line two rimmed sheet pans with parchment paper.
  • Sprinkle the balls of dough with coarse-grained sea salt and bake for 12 to 13 minutes, or until the edges are just golden. For smaller cookies, divide each chilled dough ball in half so that you have about 36 cookies and cut the baking time to about 10 minutes. Do not overbake.
  • Let the cookies cool completely before serving.

Notes

250 grams of flour is a very fluffed up 2 cups! Since so many bakers across the internet complained that their cookies didn't spread, I'm assuming they used a more packed 2 cups or more like 280 grams flour. To be safe, weigh out 250 grams flour total or sift or really fluff up the flour before measuring. If you're working with flour from a freshly opened bag, pour about 2 cups into a big bowl and swirl it around for 5 mintues before measuring. Or again -- skip that and weigh.