Vegan Chocolate Chunk Cookies Special Christmas

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Vegan Chocolate Chunk Cookies Special Christmas

Just wanted to ask about storing these lovely swirls. I know it says you can keep them for up to 2 days in the refrigerator....silly question but what do you recommend storing them in? Would a plastic or airtight container make them sweat? Should they be left on a plate open or covered? Anyway I'm sure you'll put me right!!! Many thanks x

Ingredients

• 113g (1/2 cup plus 1 Tbsp) Safflower oil or other neutral oil
• 75g (1/4 cup plus 1 Tbsp) water
• 1/2 tsp vanilla extract
• 160g (1 cup) dairy free dark chocolate chips - no higher than 60-70% cocoa solids (I used Guittard 70% wafers, roughly chopped)
• 95g (1/2 cup) maple sugar
• 100g (1/2 cup) coconut palm sugar
• Flaky Sea Salt, such as Maldon, for Garnish
• 240g (2 cups) all-purpose flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp fine sea salt

Instructions

1. Frist, Whisk together the flour, baking powder, baking soda, and salt in a large bowl. 
2. Then Add the chocolate to the flour mixture and toss to combine. 
3. Next, Combine the sugars with the oil, water, and vanilla extract in a separate large bowl and whisk briskly until smooth and incorporated, about 2 minutes. If there are sugar clumps, break them up with the back of a spoon or your hand before whisking.
4. Then Add the dry mixture to the wet mixture. Stir with a wooden spoon or a rubber spatula until just combined and with no flour visible. Do not over-mix.
5. Next, Cover with plastic wrap. Refrigerate the dough for 6 to 12 hours. Do not skip this step. 
6. Next, Preheat the oven to 350°f / 180°c. Line two rimmed baking sheets with parchment paper. 
7. Netx, Remove the dough from the refrigerator. With a cookie scoop or spoon, portion the dough into 2 Tbsp mounds. Freeze for 10 minutes (optional). 
8. Then Arrange the dough balls on a baking sheet (8 at a time works well for me). Sprinkle with flaky sea salt. 
9. Next, Bake for 10-12 minutes, until the edges are just golden, turning once to ensure even cooking. Do not over-bake. 
10. Next, Cool the cookies for 5 minutes, then move to a wire rack and allow to cool completely. 
11. Then Store leftovers in an airtight container. 

Recipes adapted from :   cookieandkate.com