Soft Chocolate Chip Cookies with Dark Chocolate and Sea Salt
These tender, chewy chocolate chip cookies achieve perfect texture through a combination of neutral and coconut oils, creating cookies that stay soft for days. Packed with dark chocolate chips and finished with flaky sea salt, they deliver rich chocolate flavor with a hint of sophistication. The applesauce adds moisture while keeping the cookies plant-based, making them ideal for anyone avoiding dairy. Perfect for afternoon treats, lunch boxes, or dinner parties where you want a crowd-pleasing dessert that happens to be made without animal products.
Ingredients
- ⅓ cup neutral oil, grapeseed, canola or vegetable
- ¼ cup refined coconut oil, at room temperature
- ½ cup granulated sugar
- ¾ cup light brown sugar, firmly packed
- ⅓ cup unsweetened applesauce
- ½ tablespoon vanilla extract
- ⅛ teaspoon almond extract
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ¼ cup dark chocolate chips, plus 2 tablespoons
- flaky sea salt(optional)
Instructions
- 1
Preheat oven to 350°F and line two large baking sheets with parchment paper
- 2
Mix neutral oil, coconut oil, brown sugar, and granulated sugar in stand mixer bowl on medium speed until fully combined
- 3
Add applesauce, vanilla extract, and almond extract and mix until combined
- 4
Whisk flour, baking soda, and kosher salt in separate bowl
- 5
Gradually add flour mixture to wet ingredients, mixing until just incorporated
- 6
Add chocolate chips and mix on low until combined
- 7
Scoop nine 3-tablespoon balls of dough onto prepared baking sheet, leaving space between each
- 8
Bake for 12 to 13 minutes until just golden
- 9
Press additional chocolate chips into warm cookies and sprinkle with sea salt
- 10
Cool on baking sheet for 10 minutes before transferring to cooling rack
- 11
Portion and bake second batch while first cools
Tips
Use a cookie scoop or weigh 50 grams per cookie for consistent sizing and even baking results
Don't refrigerate dough between batches - bake the second batch while the first cools for best texture
Press extra chocolate chips into warm cookies and add sea salt immediately after baking for optimal appearance
Good to Know
sealed container at room temperature for up to 5 days or refrigerated for 3 weeks
dough can be scooped and baked in batches without refrigerating between
best served warm after 10 minutes cooling or at room temperature
Common Mistakes
avoid overmixing flour to prevent tough cookies
don't skip the 10-minute cooling on baking sheet to prevent breaking
Substitutions
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I make these cookies without coconut oil?
Yes, substitute with additional neutral oil or softened vegan butter. The texture may be slightly less chewy but still delicious.
How do I know when the cookies are perfectly baked?
Look for just golden edges while centers still appear slightly underbaked. They'll continue cooking on the hot pan during cooling.
Can I freeze the cookie dough for later?
Yes, scoop dough balls and freeze on a tray, then transfer to bags. Bake directly from frozen, adding 1-2 extra minutes.