Olive & Mango
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2 cups organic white flour
1 tsp baking powder
3⁄4 tsp baking soda
1⁄2 tsp sea salt
1 & 1⁄4 cups bittersweet or semisweet vegan chocolate chips, chunks or disks (I used a mixture of each)
1⁄2 cup white sugar
1⁄2 cup packed dark brown sugar
1 tsp vanilla extract
1⁄2 cup + 1 tbsp neutral oil (I used grapeseed)
5 tbsp water
̈Flaky sea salt, for topping
In a medium-size bowl, whisk together the flour, baking powder, baking soda and sea salt.
Add the chocolate chips to the flour mixture and toss to coat.
In a large mixing bowl, whisk together the sugars with the oil, water and vanilla extract until very smooth and incorporated, approximately 2 minutes, making sure there are no clumps of sugar remaining.
Stir the flour mixture into the oil mixture just until combined and no streaks of flour remain, then cover the bowl with plastic wrap and refrigerate the dough for at least 12 to 24 hours.
Remove the dough from the fridge when ready to bake and preheat the oven to 350°F.
Grease your muffin tins (makes approximately 12 to 16 cookie cups depending on the size of scoop).
Use a cookie scoop and scoop the dough into the muffin pan. For super chewy cookies, freeze the balls of dough in the tin for 10 minutes before baking.
Remove the muffin tins with cookie dough from the freezer and sprinkle with flaky sea salt. Bake until the edges are just golden, approximately 12 to 13 minutes, rotating the muffin tins halfway through baking. Do not over bake; the cookies will still continue to bake out of the oven in the muffin tin.
Let the cookies cool in the pan until firm enough to transfer to a cooling rack, about 5 minutes.
Slide them out of the tin with a butter knife or small spatula and onto a cooling rack and allow them to cool completely, or do as I do and eat them while they are warm and still a bit gooey.
Store in an airtight container at room temperature.