Oh My Potluck!

Good recipes to share with friends.

Perfectly Simple Chocolate Chip Cookies

The chocolate chip cookie, an undeniable classic. It’s a simple recipe no matter how you toss it. Sure, you can get a bit crispier or fluffier. You can even get spicy if you’re so inclined. But when push comes to shove it’s going to boil down to the simple mix of some sugar, grease, milk, flour, soda and (of course) chocolate chips.

My favourite chocolate chip recipe that I love on account of it’s complete geekiness is found in Cooking for Geeks (which is probably one of my top favourite books, not just favourite cook book). One feature is on Meg Hourihan (co-founder of blogger.com, web consultant, freelance writer with a bit of a baking bug). She came up with this “Mean Chocolate Chip Recipe” that averaged out 30-40 different chocolate chip recipes that were submitted to her when she posed a challenge on-line for the best chocolate cookie recipe. You’ll have to pick up the book to get it, but I will warn you that you need a very precise scale to make it.


Watch above or watch on youtube.


This recipe comes by way of post-punk kitchen (on oft cited resource). It’s time to turn up some solid jams and get baking!

Extra-Extra Chocolate Chip Cookies

Makes two dozen two inch cookies or about 16 three inch cookies

  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 2/3 cup canola oil
  • 1/4 cup unsweetened almond milk (or your favorite non-dairy 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
  • 1/2 cups chocolate chips (check the ingredients for milk if you want to keep it vegan)
  1. Preheat oven to 350 F. Lightly grease two large light metal baking sheets.
  2. Mix together sugars, oil, milk and tapioca flour in a mixing bowl. Use a strong fork and mix really well, for about 2 minutes, until it 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.
  3. Add 1 cup of the flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips. The dough will be a little stuff so use your hands to really work them in.
  4. For 3 inch cookies, roll the dough into about ping pong ball size balls. Flatten them out in your hands to about 2 1/2 inches. 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. I usually get 16 out of these so I do two rounds of eight cookies. Let cool on the baking sheet for about 5 minutes then transfer to a cooling rack.
  5. For 2 dozen two inch cookies roll dough into walnut sized balls and flatten to about 1 1/2 inches and bake for only six minutes.
 
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This entry was posted on June 20, 2012 by in Chocolate, Cookies, Sweets and tagged , , , , , , .

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