Mary Westfall shares her recipe for chocolate cookies that make things a lot more okay
A chocolate cookie, the savory mixing with the sweet after they’ve been sprinkled with a good flake finishing salt, has the capacity to make everything a lot more okay.
Recipe by Mary Westfall | @nomyourself
1 1⁄2 cup vegan butter, room temperature (I used Miyoko’s)
1 cup light brown sugar
1 cup organic granulated sugar
1⁄2 cup apple sauce, unsweetened
1 tsp. vanilla extract
4 cups all-purpose flour
1 1⁄2 tsp. baking soda
1⁄4 tsp. ground cinnamon
1⁄2 tsp. sea salt
1 cup semi-sweet chocolate chips (I used Enjoy Life)
1 cup chocolate chunks (I used a dark chocolate bar)
Finishing salt (i.e. Maldon or try Saltverk, sustainable flake sea salt from Iceland)
In a medium bowl whisk together vegan butter, brown sugar, granulated
sugar, 1⁄2 cup applesauce and vanilla extract until light and fluffy.
In a large mixing bowl sift together flour, baking powder, baking soda,
ground cinnamon and sea salt.
Place dry ingredients into wet ingredients one cup at a time while mixing.
Medium speed if you’re using an electric mixer. Pour in chocolate chips and chunks and toss until well combined.
Cover bowl with plastic wrap and place in the refrigerator for 1 hour. Move to a
smaller bowl if your mixing bowl doesn’t fit. Preheat oven to 350 degrees.
Place about 1 1⁄2 Tbsp. of batter (use an ice cream scoop or spoon) 1 inch
apart on a parchment paper-lined baking sheet.
Bake for 10 minutes, remove from oven and let sit on baking sheet for 1
minute before transferring cookies to a cooling rack. They’ll be gooey still, but
will harden and fall as they cool (don’t be scared if they’re puffy).
Sprinkle each cookie with sea salt. Enjoy!