Friday, November 19, 2010

DOUBLE Chocolate Chip Cookies

As much as I scoff @ the whole concept of letting desserts sit for xxx minutes...blahblah before consumption, in this case you really DO need to let them sit at least 5 minutes before attempting or you are just going to get a handful of crumbs to eat. (The cookie will "settle" and hold together after the wait period though.)

You could just scoop one up really quick and toss it in the freezer for 2 minutes like I did.

3/4 cup raw sugar
1/2-3/4 cup brown sugar
1/2 cup vegetable oil
3 tablespoons milk (cow, soy, rice...)
2 teaspoons of vanilla extract
1/8 cup starch (tapioca, potato, corn...)

1/4 cup of cocoa powder
1 3/4 cup of flour (regular or your own wheat/gluten free concoction)
1 teaspoon baking powder

1/2-3/4 cup MINI chocolate chips

. Preheat the oven to 350ºF.

. Whisk together the sugars, oil, milk, vanilla and starch until smooth and dissolved.

. Mix in flour, cocoa, baking powder and chocolate chips.

. Resulting batter is extremely dry! Scoop and mold into golf ball sized balls in hands. (Your fingers will get a workout here.) Then flatten with fingers on greased cookie sheet.

. Bake for 10-14 minutes. Makes a perfect 24..

Cheers! (^_-)-☆

Thanks again for stopping into my little corner of the 'net, and Happy Browsing!!

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