Sunday, April 25, 2010

Susan's Chocolate Chip Cookies

There are thousands, maybe millions, of chocolate chip cookie recipes in the world and nearly all worth eating. This one leans a little to the healthier side without evoking the seventies health-kick (say carob, see elders cringe).  Susan replaces half of the butter with canola oil and there is a cup of whole wheat pastry flour. Double vanilla improves the flavor.

As a dog, I never get to taste the chocolate chips but Susan says they are the secret.  Don't skimp - go for the good ones!

Hint: Because of the oil, this batter will be a little more moist than other recipes. Be sure to chill it before baking.

Susan's Chocolate Chip Cookies
In a large bowl, cream together:
1/2 cup butter, softened (one stick)
1/2 cup (scant) canola oil
3/4 cup brown sugar
3/4 cup white sugar

add and mix well:
2 tsp. vanilla
2 eggs

In a smal bowl, mix together dry ingredients:
1 1/2 cup white, all purpose flour
1 cup whole wheat pastry flour
1 tsp. baking soda (no lumps!)
1/2 tsp. salt

Mix together dry ingredients and wet ingredients in the large bowl. Stir in:
12 oz. Ghiradelli bittersweet chocolate chips 

Chill the batter.
Preheat oven 375-400 degrees (know your oven!)
Drop tablespoonfuls of batter on cookie sheets  -- leaving room to spread. Parchment paper is handy.
Bake 9-11 minutes until lightly golden and just past shiny.
Makes 3-5 dozen, depending on preferred size.


  1. Are they softish or crunchy? Not that Carmella will know the answer personally, but perhaps Susan can fill her in.

  2. Ha ha...although my boys TRY not to drop these, I know that they are softer than some. Although sometimes crunchier if they last a day. Best warm from the oven. I am jealous of the tall glass of milk that boys dip them in.