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Publisher: Da Capo Press © 2009 by Isa Chandra Moskowitz ISBN: 160094048X |
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Reprinted with permission from the author, Isa Chandra Moskowitz.
Chocolate Chip Cookies (p. 35)
Makes 2 dozen 2-inch cookies or about 16 3-inch cookies
This is the chocolate chip cookie that makes you feel like home. They're crinkly on the top, a little crispy on the bottom, and soft in the center. As an added bonus to the recipe, you only need one bowl for mixing the ingredients. Great for those of you in the no-dishwasher set.
Ingredients
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2/3 cup canola oil
- 1/4 cup unsweetened almond milk (or your favorite nondairy milk)
- 1 tablespoon tapioca flour
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
Directions
- Preheat oven to 350˚F. Lightly grease two large baking sheets.
- Combine sugars, oil, almond milk, and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until the mixture resembles smooth caramel. There is a chemical reaction when sugar and oil collide, so it's important that you don't get lazy about that step. Mix in the vanilla.
- Add 1 cup of the flour, the baking soda, and the salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stiff so use your hands to really work the chips in.
- For 3-inch cookies, roll the dough into balls about the size of Ping-Pong balls. Flatten them out in your hands to about 2 1/2 inches. As they cook, they will spread just a bit. Place on a baking sheet and bake for about 8 minutes - no more than 9 - until they are just a little browned around the edges. We usually get 16 out of these so we do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to wire racks.
- For two dozen 2-inch cookies roll dough into walnut-size balls and flatten to about 1 1/2 inches and bake for only 6 minutes.