My daughter walked in the door after a day at school and asked, "Can I make cookies?" My response was, sure! (I was really thinking... Great, I'll have a post!)
She went through several of my cookbooks, but eventually decided on a Chocolate Chip Cookie that she found on allrecipes.com using oil along with the butter. Oil is something I just don't put into my cookies, except for a biscotti I occasionally make with pistacios, dried cranberries and olive oil. I said nothing and left my daughter alone. When I finally peeked inside the oven, I saw 10 giant chocolate chip cookies, nothing near the yield of 36 written into the recipe. Because of the size, they did take longer to bake. And, you know... they were pretty good cookies even though they weren't all butter.
My Favorite "GIANT" Chocolate Chip Cookies
adapted from a recipe on allrecipes.com
• 1 cup packed brown sugar
• 1 cup white sugar
• 1 cup butter, softened
• 1 cup canola oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 4 cups all-purpose unbleached flour
• 4 teaspoons cream of tartar
• 2 teaspoons soda
• 1 teaspoon salt
• 2 cups mini semisweet chocolate chips
1. Preheat the oven to 350˚F.
2. In a medium bowl, beat together the white sugar, brown sugar, oil and butter until smooth. Stir in eggs and vanilla, beating well after each addition. Combine the flour, cream of tartar, baking soda and salt and stir into the sugar mixture. Finally, fold in the chocolate chips. Drop by heaping spoonfuls onto a parchment paper lined baking sheet and shape into GIANT round cookies.
3. Bake for approximately 14-15 minutes or until desired doneness (shorten baking time if making smaller cookies). Remove from the oven and transfer to a wire rack to cool.
Makes 10 GIANT Chocolate Chip Cookies
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