Monday, April 13, 2020

Chewy Chocolate Chip Cookies

Last Batch Cooling on the Rack
COVID-INSPIRED. April, 2020. No-butter recipe adapted from online examples. A new mixing method to prepare the dough has replaced the customary method. The use of a kitchen scale is assumed.
2 eggs
1 T water
330 g dark brown sugar
100 g white sugar
2 t vanilla
1 t baking soda
1/2 t baking powder
1/2 t salt
213 g vegetable oil
312 g flour
300 g dark chocolate chips
Beat the eggs and water in a large bowl. Whisk in the brown sugar and then the white sugar. Stir in baking soda, baking powder, salt, and the vanilla. Whisk in the oil until completely blended. Stir in flour with a rubber spatula and when incorporated, fold in the chocolate chips. Chill dough for 30 minutes in the refrigerator. Preheat oven to 350 F (177 C). Drop level scoopfuls from a #30 disher (32 ml or 1.07 oz) onto a dark, lightly greased baking sheet about two inches apart. Bake 9 minutes and remove immediately to a wire rack to cool. Permit the baking sheet to cool between batches. Store in an airtight container to retain chewy texture. Yields about 32 cookies.

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