Bakery-style, slightly chewy with crisp edges, toffee undertones and pools of delicious melty chocolate...these cookies are my dream cookies and there's not a drop of butter or egg in them! For the best flavor, let the dough spend the night tightly covered in the fridge. The next day, let them come to room temperature before baking.
Preheat the oven to 325°F if baking straight away (read through for why you may want to prepare the dough the day before you bake the cookies). Line a large baking tray with parchment paper. In a medium-sized bowl, sift the flour, salt and baking soda. Whisk together.
In a large bowl or the bowl of a stand-mixer (using paddle attachment), mix the oil, granulated sugar, and water. Blend on medium for 3-5 minutes until the mixture is creamy and homogeneous. Add the brown sugar and vanilla, mixing to combine.
Add in the flour mixture, mix on a low setting just until most of it is blended in. Add the chocolate, mixing just until the combined. Do not over-mix.
For the best flavor, age the dough in the refrigerator over night in an airtight container or sealed plastic bag. Let the dough sit on the counter while your oven completely preheats. I am not always patient and these cookies are amazing baked straight away as well.
Using a medium (3-4 tbsp capacity) cookie scoop, scoop the dough, packing it, and place flat side down on the baking tray. Leave about 2 inches between the cookies as they spread during baking. Press each cookie down so they are flat discs about 3/4" thick, reshaping the sides if necessary.
Bake them for 10-14 minutes or until they just start to brown along the edges but still appear soft (they continue to cook a bit once you remove them from the oven.) When it's time to remove the tray from the oven, hold it about 4 inches over the oven rack or a heat-safe surface and drop it. The cookies will deflate a bit. Let them cool for 10 minutes on the tray, then use a spatula to carefully move them to a wire rack until completely cool. Store in an airtight container.