Chewy Vegan Chocolate Chip Cookies

Soft, tender, chewy, and melt in your mouth cookies without the eggs and dairy - perfect for these quarantine times with limited ingredients. Even my non-vegan friends loved these and had no idea they were vegan.

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Recipe:
1 cup unbleached bread flour
1 cup unbleached all purpose flour (you can use 2 cups of all purpose but for better texture, use half bread flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup melted coconut oil
1 1/4 cup brown sugar
1/4 cup plant milk at room temperature
2 teaspoons pure vanilla extract
1 heaping cup of dairy free chocolate chips
Sea salt (flaked Maldon is best but use what you have, the coarser the better).

Whisk together both flours, baking soda, baking powder, and kosher salt. Set aside.
Cream together the coconut oil and brown sugar for 3-5 minutes.
Blend in the milk and vanilla for 2-3 minutes.
In 2-3 additions, gently stir the dry ingredients into the wet ingredients. Be careful not to over mix.
Chill cookie dough for 2-24 hours (the longer the better- even 72 hours).
Scoop (or roll) 1/4 cups of the dough and salt the tops (maldon or fleur de sel is best but all I had was pink Himalayan).
Bake at 350 for 12-14 minutes.

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