I mean, everyone says their recipe is the perfect chocolate chip cookie. There’s just no other way to express how great your cookies are, particularly when you’ve eaten a lot of them and you’re in the middle of a sugar rush. However, in this case, it’s true. We adapted this recipe from Kortney Campbell at Vegan Housewives (; I’m sure hers were amazing but since we tweaked the recipe I can only speak for these little babies here. And these little babies were unreal. Chewy, crispy, fluffy, sweet and warm and sea salty. You can eat a hundred. They’re not even cookies. They’re cookies PLUS. Cookies with something magical; gold-plated cookies. (These cookies have no real gold in them). 

And they’re a real beauty, too, from start to finish. Download this beautiful, high-resolution photograph of the cookie dough Sam meticulously mixed for us for a super fun new phone background! I did it and every time I look at my phone I get psyched.


2 cups AP flour

1 tsp baking soda

1 tsp baking powder

1 cup tiny chocolate chips (dark, milk, vegan, whatever. Just make them tinyyyyyy)

1 tbsp pure vanilla extract

1/2 tsp fleur de sel

1/2 cup coconut oil (warmed to liquid)

1 cup light brown sugar

1/4 cup plain, unsweet almond milk


Sift flour, fleur de sel, baking soda, and baking powder together and set aside. No flour sifter? Wire mesh sieve or just a whisk through works too.

Cream together liquid coconut oil and brown sugar. When it’s thickened up, add the milk and vanilla extract and blend again. Pour it into the sifted dry ingredients and incorporate it slowly, by folding and pulling the mixture with a rubber spatula or wooden spoon. Next, fold in the tinyyyyyyy chocolate chips. Now, I live with Sam Brown, a man who has the precision and consistency of a CIA-trained sous chef, and without whom I could not have baked these cookies. But he sure made it look easy. By now, you should have a beautiful cookie dough that looks as if it might have come out of a dream, or a fairy tale story. But it’s real. You made it. Just use the fold and pull method for a little bit, have faith, and then all of a sudden the flour and oil and baking soda and all the rest will react and bam! A dough will spring to life in your hands.

Preheat the oven to 350. Roll out small, tablespoon or smaller, sized balls of dough and place them on a baking sheet. (I never grease mine, I line them with aluminum and then I have the perfect size aluminum sheet to save them in later). Pop those round little cookie balls in the oven for 10-15 minutes and let them cool at least 5 before eating. Take pictures, because they won’t last. Make sure you have some milk in the house, soy, almond, full fat, lactaid, whatever, you’re going to want it. Bonus points if you don’t have to go out into a snowstorm to get it, like Sam did. But it’s worth it either way.


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