Sunday, May 23, 2010
Chewy Chocolate Chip Cookies!Print this post
Yes I know I know, you would think I have posted enough chocolate chip cookie recipes, but can you REALLY have too many??
This one is modified from the back of the Ghirardelli Chocolate Chip package. It produced one of the chewiest cookies I have made so far. And of course the best time to eat it was about 5 minutes after it came out of the oven. Well I tested it right out of the oven, then at 5 minutes, and then at 15 minutes. And then later that night. Um...they were so good. The next day they were a bit crispier but delightful with a cup of coffee or tea to dip into. MMM! It yielded about 3 dozen cookies (package said 4), but I'm sure there could have been more if I didn't keep eating the dough. I don't recommend it with raw eggs inside, but hey I'm a glutton for stomach punishment when it comes to sweets.That's what TUMS is for, right?!
Preheat your oven to 375 degrees F.
In a medium size bowl combine:
2 1/4 cups whole wheat pastry flour (you can used all purpose)
1 tsp baking soda
1/2 tsp salt
2 cups semi sweet chocolate chips
In a large bowl combine:
1 cup canola oil
1 cup sugar
1 cup light brown sugar, packed
2 tsp vanilla extract
2 large eggs
Pour the dry ingredients into the bowl of wet ingredients, stir with wooden spoon or spatula until ingredients are incorporated and there's no more flour showing. Drop by tablespoon (I literally used my measuring tablespoon) onto un-greased non-stick cookie sheets. Bake for 8 minutes and cool them on a rack if you have one. They will seem under-done, but give them 5-10 minutes and they will be perfect!