Monday, March 22, 2010
Chocolate Chip Cookies...
A local bakery was recognized for one of the "6 Best-Ever Chocolate Chip Cookies" in the Midwest. My tummy has had the pleasure of being introduced to the cookies from the bakery. How could I pass up finding the recipe and trying them?
Lesson learned? If you run out of oil (this recipe calls for butter and oil), don't use olive oil. Yes, I knew I should not have used it because of its strong taste, but what is a girl to do? I reasoned that I only needed a little bit to top off the canola oil, so, why not?! My family couldn't taste the olive oil. I just know I have olive oil in there and that is probably why I can taste it.
This cookie tends to spread out (I think it is because of the oil). It will come out of the oven looking like the middle picture above but will flatten when cooled as seen in the picture on the right. BUT it is a good cookie.
Are you hungry yet? Here is the recipe:
Doughbox Bakery Chocolate Chip Cookies
Makes 80 cookies
1 cup butter or margarine, softened
1-1/4 cups vegetable oil
2-1/4 cups packed brown sugar
1-1/4 cups granulated sugar
2-1/4 tsp. baking soda
2 tsp. vanilla
1-1/2 tsp. salt
5-1/2 cups all-purpose flour
2 12-oz. pkgs. (4 cups total) semisweet chocolate pieces
1. In a very large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add oil, granulated sugar, brown sugar, baking soda, vanilla and salt. Beat on medium speed until mixture is combined, scraping sides of bowl occasionally. Add eggs one at a time, beating on medium speed after each addition until combined. Add flour one cup at a time, beating on low speed and adding as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon until combined. Stir in chocolate pieces.
2. Drop dough by rounded tablespoons or by using a rounded #40 ice cream scoop 2 inches apart onto ungreased cookie sheets. Bake in a 350 degree F oven for 9 to 11 minutes or until edges are light brown and centers are set. Cool on cookie sheets for 2 minutes. Transfer to wire racks and let cool. Makes about 80 cookies.
Since I wasn't sure how this recipe would turn out, I cut the recipe in half when I made them. I would suggest the same thing for you if you want to just try them.