Sunday, June 20, 2010

Chocolate Chunk Cookies

Aren't those the most picture perfect looking cookies you've ever seen? They look like they came from a bakery with those trademark crackles and the controlled spread. Well guess what? I made them. And guess what else? I made them with oil. And they're good. Really good. In my quest to find cookie recipes with oil to use up the oil I had in the pantry, I found this recipe. A few tweaks later, and I had these cookies which, believe it or not, rival any butter or margarine cookie out there. Dont believe me? Try them yourselves. I made these cookies at least three times in the last week, each time to raving reviews. It's also nice to feel slightly less guilt when munching on cookies. Not only that, but the use of oil in this recipe makes it literally a snap to put together. All it takes is a bowl and a whisk. Minimal dishes, definitely a plus. I brought these to my brother and sister in law for Shabbat and they and their little kids reached for cookie after cookie after cookie. The changes that I made to this recipe were as follows: I increased the salt, reduced the amount of oil, added a tbsp of corn syrup to preserve their chewiness out of the oven, and I chopped chocolate bars into chunks instead of using chips, to get that nice melty quality that you cant get with chips. I think Im going to try to fool around with this recipe to come up with a chocolate cookie and an oatmeal cookie. Ill let you know how that goes.

Chocolate Chunk Cookies, My Way
yields 48 cookies

2 eggs
3/4 cup sugar
3/4 cup brown sugar
3/4 cup oil
1 tbsp corn syrup
1 tbsp vanilla extract
2 1/2 cups flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
2 bittersweet chocolate bars, chopped

Preheat the oven to 350. Line baking sheets with parchment paper. Set aside.
In a bowl, place the eggs and sugars. Whisk vigorously until combined. Add the corn syrup and vanilla and blend. Add all of the dry ingredients and mix until combined. Fold in the chocolate chunks. You can chill the dough overnight at this point, if desired. Scoop the cookie dough on to the prepared sheets. Bake for just eight minutes, or until the cookies appear light colored and cracked. Immediately remove from the oven and allow to cool for a few minutes on their sheets. Remove to a wire rack to cool completely. Store in a sealed container for longer storage. I doubt theyll last that long.

1 comment:

Unknown said...

nice new layout! hope im not really slow on noticing... how do u feel about doing shabbat at ur sisters this week?