In a bowl, whisk
All-Purpose Flour (2 cups)
Baking Soda (3/4 tsp)
Baking Powder (1 tsp)
Fine Salt (1/2 tsp)
Vegan Dark Chocolate Chips (3/4 cup)
to the bowl and toss to coat.
In a separate bowl, whisk the
Muscovado Sugar (1/2 cup)
Olive Oil (1/2 cup)
Water (1/4 cup)
until well combined, about 2 minutes.
Pour liquid into the flour and fold contents until just combined and no flour is visible. Cover bowl with plastic wrap and place in the refrigerator to chill for at least 12 hours, but optimally for 24 hours. Do not skip this step.
After dough has chilled, preheat oven to 350 degrees F (180 degrees C).
Line two cookie sheets with parchment paper and portion cookies into 2 tablespoon mounds.
Place cookie sheets in the freezer for 10 minutes.
Remove cookie sheets from freezer and sprinkle each cookie mound with
Sea Salt Flakes (to taste)
. Bake for 13 minutes.
Remove from oven and allow cookies to cool on the cookie sheets for 5 minutes before serving.