Note: I updated this recipe on 5/30/12 and now I think it's even better. A friend told me she tried the recipe but the cookies seemed a little greasy, so I experimented with proportions of fat and flour. The recipe below has been revised, using less fat than before, but I think the result is better. And try using coconut oil--we love it!
The internet is swarming with CC Cookie recipes, all claiming to be the best. I’ve tried them all, I’m pretty sure. Most have not lived up to their claims, in my book. If I’m going to indulge, it has to be worth it. I don’t like flat, crunchy cookies, or thick, cakey cookies. My goal is somewhere in between. Barely crisp on the edges and soft and chewy in the middle. And I want a cookie that I can mix up and bake right away—no “refrigerate dough for 24 hours or more” (hello, NY Times famous cookie recipe).
But in my quest for better cookies, there are a couple of ingredients that I refuse to use: shortening and white flour. I know what you’re thinking: No wonder those other recipes don’t turn out well for her! For years I’ve been making pretty good cookies with whole wheat flour. And sometimes I play around with reducing the fat and using less sugar. It is hard to find the right balance between delicious taste and texture and a cookie I don’t have to feel as guilty for eating. I’ve made many low-fat or low-sugar cookies that were edible, but not great. Until now.
A few days ago I was reading on someone’s blog about her mother’s famous chocolate chips cookies. I recognized the recipe immediately. Been there, tried that. But I glanced at the comments and noticed that someone said she makes the same recipe but uses olive oil instead of shortening. A few comments later, someone else remarked that they cut the sugar in half, with excellent results. So I decided to try both modifications, along with using whole wheat flour instead of white. Success! (maybe one day I’ll get rid of the butter entirely and use all olive oil, but I like the butter flavor so I’m leaving it in for now.)
And so I share with you my new go-to recipe for CC Cookies. Can you find one that tastes better, looks better, or is just like the ones at some famous bakery in NYC? Maybe. Go for it. But will you find another recipe made with whole grain, heart-healthy oil, and half as much sugar that tastes this wonderful? I think not. (But if you do, please let me know!) Will this be your new favorite? Try it and see.
Chocolate Chip Cookies
1/2 cup olive oil (light, NOT extra virgin)
1/2 cup butter, softened (or coconut oil)
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
4 cups white whole wheat (see note below)
2 teaspoons soda
1 teaspoon salt
1 teaspoon cream of tartar, optional
12 oz. (2 cups) chocolate chips (the darker the better!)
1 cup chopped walnuts, optional
Mix oil, butter, and sugars until creamy. Add eggs and vanilla and mix until light and fluffy. Add flour, soda, and salt and pulse until just combined. Add chips and nuts, if desired. Bake at 350 for 10-12 minutes, depending on size. I used a small cookie scoop and they were done at 11 minutes. I bake my cookies using a Silpat mat on the cookie sheet, but parchment paper or a baking stone gives similar results.
Note: I don't use white wheat as much anymore, except in bread. For most baking I grind equal parts of brown rice, spelt, and barley. (Chef Brad of Fusion Grain Cooking on BYUtv named it "wonder flour")
Disclaimer: While these worked perfectly in my kitchen, I cannot be responsible for the differences in your oven temperature, the type of cookie sheet you use, your altitude, the room temperature or humidity in your kitchen, or your measuring techniques. So many variables! No wonder there are so many recipes out there.
The internet is swarming with CC Cookie recipes, all claiming to be the best. I’ve tried them all, I’m pretty sure. Most have not lived up to their claims, in my book. If I’m going to indulge, it has to be worth it. I don’t like flat, crunchy cookies, or thick, cakey cookies. My goal is somewhere in between. Barely crisp on the edges and soft and chewy in the middle. And I want a cookie that I can mix up and bake right away—no “refrigerate dough for 24 hours or more” (hello, NY Times famous cookie recipe).
But in my quest for better cookies, there are a couple of ingredients that I refuse to use: shortening and white flour. I know what you’re thinking: No wonder those other recipes don’t turn out well for her! For years I’ve been making pretty good cookies with whole wheat flour. And sometimes I play around with reducing the fat and using less sugar. It is hard to find the right balance between delicious taste and texture and a cookie I don’t have to feel as guilty for eating. I’ve made many low-fat or low-sugar cookies that were edible, but not great. Until now.
A few days ago I was reading on someone’s blog about her mother’s famous chocolate chips cookies. I recognized the recipe immediately. Been there, tried that. But I glanced at the comments and noticed that someone said she makes the same recipe but uses olive oil instead of shortening. A few comments later, someone else remarked that they cut the sugar in half, with excellent results. So I decided to try both modifications, along with using whole wheat flour instead of white. Success! (maybe one day I’ll get rid of the butter entirely and use all olive oil, but I like the butter flavor so I’m leaving it in for now.)
And so I share with you my new go-to recipe for CC Cookies. Can you find one that tastes better, looks better, or is just like the ones at some famous bakery in NYC? Maybe. Go for it. But will you find another recipe made with whole grain, heart-healthy oil, and half as much sugar that tastes this wonderful? I think not. (But if you do, please let me know!) Will this be your new favorite? Try it and see.
Chocolate Chip Cookies
1/2 cup olive oil (light, NOT extra virgin)
1/2 cup butter, softened (or coconut oil)
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
4 cups white whole wheat (see note below)
2 teaspoons soda
1 teaspoon salt
1 teaspoon cream of tartar, optional
12 oz. (2 cups) chocolate chips (the darker the better!)
1 cup chopped walnuts, optional
Mix oil, butter, and sugars until creamy. Add eggs and vanilla and mix until light and fluffy. Add flour, soda, and salt and pulse until just combined. Add chips and nuts, if desired. Bake at 350 for 10-12 minutes, depending on size. I used a small cookie scoop and they were done at 11 minutes. I bake my cookies using a Silpat mat on the cookie sheet, but parchment paper or a baking stone gives similar results.
Note: I don't use white wheat as much anymore, except in bread. For most baking I grind equal parts of brown rice, spelt, and barley. (Chef Brad of Fusion Grain Cooking on BYUtv named it "wonder flour")
Disclaimer: While these worked perfectly in my kitchen, I cannot be responsible for the differences in your oven temperature, the type of cookie sheet you use, your altitude, the room temperature or humidity in your kitchen, or your measuring techniques. So many variables! No wonder there are so many recipes out there.
7 comments:
We must be related--I can't even bring myself to buy shortening.
Whoa, olive oil in cookies? I've tried canola and no butter and whole wheat and liked them, but I can't say that they were the best ever! I've gotta try this. I'll make sure I buy the light kind instead of EV. Thanks, Mirien! I will try to follow your recipe exactly, I have a terrible habit of playing around with recipes before even trying the real thing!
Thanks for sharing. I will try these! I too, will not use shortening or white flour. Another whole grain flour that is great to mix with white wheat is barley! I am anxious to try these!
Mirien,
I just need to tell you how glad I am that you are blogging again. Thanks for all of your recipes and advice. Can't wait to try these CC's, but we've got to get through all our pumpkin chocolate chip bread first. Thanks. Jenna Miller
I thought shortening was a vegetable! Too bad this recipe won't be in the family cookbook -- it's at presstime as I type this!
Yay! another recipe. They look yummy. And your pictures are beautiful!
These are delicious. It is very similar to my favorite cookie recipe that has 1/2 cup shredded coconut. I did this recipe with the coconut oil and added the 1/2 cup shredded coconut and I love it! I use a shredded coconut from a health food store that is 100% shredded and dried coconut. (no sugars)
I tried making these just now and the dough turned out dry and crumbly and the cookies didn't spread out at all. Maybe I added too much flour? Or maybe it was the unreliable oven in my apartment? Maybe they only turn out perfect when you make them, Mom!
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