Crispy Chocolate Chip Cookies

For a baker, the long-standing debate as to the best way to make a chocolate chip cookie is usually solved through personal preferences. Every once in a while a cookie comes along that is enjoyed by many different tastes, and thus we label it THE BEST chocolate chip cookie. However, I prefer to enjoy all types of cookies equally rather than labeling any one as THE BEST one. That being said, today I am sharing with you one of my favorite chocolate chip cookie recipes, they are crispy and chewy on the outside, yet soft and chocolatey on the inside. This is because they are made with special, all natural ingredients.;) Dark Brown sugar is obviously the healthier choice when it comes to sugar options. Not only that, but it gives baked delicacies a dense richness that could never be achieved through using the stereotypical “white sugar”. As for all-natural cane sugar, just know that it provides cookies with intriguing little bursts of crunchy sweetness throughout.

The Ingredients: 1 1/2 to 2 cups unbleached all purpose flour, 3/4 cup dark brown sugar, 1/2 cup all natural cane sugar, 1 stick butter (salted), 1/4 to 1/2 cup quick oats, 1 egg, 1 1/2 cups semisweet chocolate chips, 1/4 to 1/3 cup vegetable oil, 1 tsp. salt, 1/2 tsp. baking powder.

Preheat your oven to 375 degrees. Soften the butter until partially melted, add the egg and both sugars. Mix well and let sit while you measure out the other ingredients. Alternate adding the flour one cup at a time along with half of the oil, mixing well after each addition. Now add the salt, baking powder, and chocolate chips. Mix well. Grease a large cookie sheet with butter. Use a regular cookie scoop or an ice cream scoop to form balls of cookie dough, when all the dough has been used, place these on the cookie sheet. Bake for 12-15 minutes. If you used a cookie scoop you will probably get about sixteen cookies, but if you use an ice cream scoop you will most likely get a perfect dozen. Enjoy them!

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