(Makes approximately 18-20 cookies)

262 g Whole Wheat Flour (Turkey Red, Red Fife, Warthog, Glenn, or a High-extraction
flour from a wonderful local mill)
3 g Baking Powder
5 g Baking Soda
3 g Fine Sea Salt
115 g Granulated Sugar
115 g Brown Sugar (Light or Dark – I love using Dark Brown Sugar)
114 g Canola Oil or Grape Seed Oil
75 g Water
200 g Vegan Chocolate Chunks or Vegan Chopped Chocolate (60% or more cocoa solids)
Flakey sea salt for sprinkling

Scale out the flour, baking powder, baking soda, and salt into a medium-sized bowl.
Whisk the dry ingredients together and set aside.
Scale out the sugars into a large bowl and whisk them together.
Scale the oil and water into a liquid measuring cup and combine with the sugars.
Whisk the liquid mixture and sugar mixture together until well combined.
Add the dry ingredients to the wet ingredients and stir with a large spoon or rubber
spatula to combine.
Add the chocolate chunks/chopped chocolate to the cookie dough and mix with a large
spoon or rubber spatula until the chocolate is well distributed.
Refrigerate the cookie dough eight to twelve hours or overnight.

Preheat your oven to 350-degrees Fahrenheit and make sure your oven racks are in the
bottom and top thirds of your oven.
Line two baking sheets with parchment.
Using a small cookie or ice cream scoop, scoop the cookies and place them on a small
parchment-lined baking sheet. They can be fairly close together. Place the small baking
sheet, uncovered, in the freezer for ten to fifteen minutes.
Place the cookies, evenly spaced, on the baking sheets, top with a sprinkle of flakey sea
salt, and bake for 12 to 13 minutes, rotating the pans halfway through the bake.
Let the cookies cool completely on the baking sheets and then transfer (use a spatula or
you’ll get chocolate all over your fingers) them to a parchment or cling wrap lined airtight

They’ll last five-ish days.

After 20+ years as a professional dancer, Joe studied at the International Culinary Center where he quickly fell in love with the chemistry and art of baking bread, and went on to complete the ICC’s professional artisan bread baking course. He has worked for Le Pain Quotidien, Chef Daniel Boulud, Dean & Deluca, and Sadelle’s and has taught artisan bread baking for the ICC, and Bleecker Street Bakery for which he developed baking classes and signature baked goods. He also started his own micro bakery Cola Bread Club, and partnered in the opening of Small Sugar, a cafe for which he was the Director of Bread and Pastry. He now lives in Chicago and teaches modern dance at Northwestern University.


This recipe was contributed in support of World Wide Community Bake Day 2020