Monday, August 20, 2012

Chocolate Chip Cookies

Who would have guessed that one could cut out half of the butter in the standard Toll House chocolate chip cookie recipe and replace it with some vegetable oil? I'm not sure how long I've been making these cookies, but I expect that it has been at least fifteen to twenty years, and it occured to me to make this little change only recently. My dad, who has a real affinity for chocolate chip cookies, enjoyed these very much. The numbers?

Standard cup-of-butter recipe: 176 grams fat, 128 grams saturated fat (total, not individual serving)
This recipe: 130 grams fat, 67 grams saturated fat (again, this is the total, not individual serving)

1/2 cup butter, softened
3 Tbsp vegetable oil (not olive oil)
1/2 cup brown sugar
2/3 cup granulated sugar
2 eggs
2 1/4 cups/11 1/4 oz flour (use up to 1/2 cup whole wheat if desired)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 cups chocolate chips

Preheat the oven to 350-degrees. Whisk together the flour, baking soda, baking powder, and salt. Cream the butter and oil together and beat in the sugars until they are fully incorporated. Beat in the eggs and continue to beat until the mixture begins to lighten. Reduce the mixer speed to low and stir in the flour mixture. Fold in the chocolate chips. Drop the cookies by tablespoons onto a baking sheet. Bake for 8-10 minutes or until the cookie begins to brown slightly around the edges. Remove cookies to a cooling rack and cool completely, or at least as completely as you can stand them to get.

© Katherine C. Otterstrom, August 2012

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