Chewy Chocolate Chip Cookies

Before you get mad at me for posting a cookie recipe less than two weeks after New Year’s…

Did you really picture 2012 without cookies?

I didn’t.

With the cold weather, sunset by 4, and lack of insulated windows in our apartment, I’m baking cookies.

These chewy, chocolate chip cookies.

Any excuse to turn the oven on really.

But! They have half the oil and aren’t tooth-achingly sweet.

Each bite is tender, with a hint of nuttiness from the whole wheat flour, interrupted by little pools of melted bittersweet chocolate running through.

And with mug of recently gifted Kona, these are helping me think warm thoughts tonight.  In addition to two blankets, two cats and a scarf (that may be a cat) when I’m sitting in the living room.

Yes, wearing cats is so 2012.

Image from Tumblr

Adapted from The Post Punk Kitchen

Makes About 16 Cookies


Half a cup of brown sugar

Two tablespoons of sugar (this yields a not-too-sweet cookie, if you’d like that quintessential sweet, chocolate chip cookie, use a quarter cup)

One third of a cup mild tasting olive oil

Quarter cup of unsweetened unflavored soy milk (or any other unsweetened unflavored non-dairy milk)

1 tablespoon of corn starch

1 tablespoon of vanilla extract

One and a half cups of white whole wheat flour

Half of a teaspoon of baking soda

Three quarters of a teaspoon of fine sea salt (I love salty chocolate chip cookies, if you don’t, use a half a teaspoon)

One third to two thirds (depending on how chocolate packed you want your cookie) of a cup of bittersweet chocolate chips


A standing mixer (or electric beaters with a large mixing bowl)…you could do this with a fork but your arm will probably get very tired!

A spatula

A medium sized mixing bowl

A whisk

Two cookie sheets lined with parchment paper (optional) or lightly greased (with butter) or sprayed with baking spray

Place your oven racks to the upper middle and lower middle positions in your oven.  Preheat your oven to 350F.

To your standing mixer, add the sugars, oil, milk and corn starch.  Beat on medium high for about 2 – 5 minutes, until the ingredients resemble a smooth caramel.  Please do not skip this step (your cookies will not come together otherwise).  It is essential for the ingredients to be beat at this high of an intensity and length (a chemical reaction occurs when the sugar and oil collide).

When the ingredients resemble a smooth caramel, add the vanilla and mix till combined.  Using a spatula, scrape the sides of the bowl, down and back up, ensuring that all the ingredients are combined.

In a medium sized mixing bowl, add the flour, baking soda and salt.  Whisk the ingredients till well combined, until there are no visible lumps.

Add the flour mixture to the standing mixer’s ingredients.  Mix everything till well combined.  Using a spatula, scrape the sides of the bowl, down and back up, ensuring that all the ingredients are combined.  Add the chocolate chips till just combined.

Working quickly, scoop a ping pong ball sized amount of cookie dough batter into your hands.   Roll it into a smooth ball then place on the cookie sheet.  Flatten the cookie with your fingers a bit.  Continue scooping up the cookie batter, rolling, placing (each cookie about a cookie’s width apart; they won’t spread very much) and flattening on the cookie sheet.

Bake the cookies for about 8 to 10 minutes, switching the cookie sheets’ positions halfway through, until the bottoms of the cookies are lightly browned (edges, bottoms).  Try not to over bake as you will lose the chewiness.

Allow the cookies to cool on the cookie sheets for about 5 minutes until eating…If you can wait that long.

This recipe submitted to Sweets for a Saturday


5 thoughts on “Chewy Chocolate Chip Cookies

    • Haha, thank you! The cookies are probably Roo’s new favorite. And I can’t take credit for the photo, totes not me. I don’t think my eyebrows have ever looked that sculpted. Envious.

      Thanks so much for stopping by!

  1. Pingback: Chewy Granola Cookies « Liz Lemon Nights

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