This isn't just genius for a vegan chocolate chip cookie or in spite of it. This cookie, from Ovenly founders Agatha Kulaga and Erin Patinkin, can rest entirely on its own merits: its soft-bellied, chewy, caramelly-crisp-edged, rippled and incidentally vegan merits. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Makes: approximately 18 cookies Prep time: 24 hrs 20 min Cook time: 13 minINGREDIENTS2 cups (250 grams) all-purpose flour1 teaspoon baking powder3/4 teaspoon baking soda1/2 teaspoon fine salt1 1/4 cups dark chocolate chips (we prefer chocolate with 60 percent cocoa content or higher—double-check the ingredients if you want to make sure they're vegan)1/2 cup (100 grams) sugar1/2 cup (110 grams) packed light or dark brown sugar (note: on photo shoot day, we used an especially dark vegan brown sugar)1/2 cup plus 1 tablespoon canola, grapeseed, or any other neutral oil1/4 cup plus 1 tablespoon waterCoarse-grained sea salt or flaky sea salt like Maldon, for garnishFULL RECIPE ►►https://f52.co/2EZkXpmCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.