This is going to sound like an awfully strange recipe, but it’s quite genius when I think about it. I never really liked cookies until recently. I think it’s because of the amount of butter that goes into cookies. Since I was young, I’ve always been a cake fan. So the other day, in the interest of preserving my butter (ingredients are quite expensive in Sydney!) I decided to see what would happen if I tweeked the recipe a bit.
I used the Blue-Ribbon Chocolate Chip Recipe from iVillage. I changed both the ingredients and the process of assembling the ingredients.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 1/3 stick of butter
- 1 large egg
- 1 tablespoon vanilla
- 1 tablespoon milk
- 1 cup semisweet chocolate chips (12 oz)
Recipe:
- Preheat the oven to 300 degrees. In a double broiler, melt the butter. Add the sugars and stir/melt until it forms this grainy paste. There might be “puddles” of butter, but that’s okay.
- Add the egg and vanilla. Mix.
- Add the baking powder and flour, 1/4 cup at a time. After stirring, the batter should resemble closely to regular cookie batter.
- Add the milk and the chocolate chips.
- Form the dough into balls roughly 2 inches wide and .5 inch high. Make sure you separate them 2 inches apart on the cookie sheet.
- Bake for 18 to 20 minutes!
*Side Notes:
- You can tell I really like experimenting with original recipes. In this case, the cookies turned out looking like cookies, but they were a bit fluffier. I suggest eating them when they’ve cooled off because it gives it a chance for the cake to set. It’ll still taste like a cookie, just in the form of a cake.
- The original recipe calls for baking soda. I didn’t have it so I substituted it for baking powder. Supposedly, all you have to do is double the amount needed for baking soda and apply it for the baking powder.
- The original recipe doesn’t call for milk. However, I found the batter a bit too dry so I added milk. If for some reason you feel that your batter isn’t at all dry, then you don’t have to add the milk.
{ 6 comments… read them below or add one }
These look wonderful! What a great idea!
I love how you took a traditional fave and put your spin on it! I love experimenting with baked goods!!
Just an fyi on the creaming method vs melting the butter:
creaming aerates the butter and punches holes in it to allow for a more even rise in the oven and a better consistency. The sugar is meant to be undissolved for the most part for that reason. Also, melting the butter previously will make the cookies spread on the sheet faster, rather than lifting first. It all depends on the cookie you want!
I’m very excited to try these out, greasy cookies were always a put off for me! Thanks!
They look delicious. I love how light they are!
Thanks for clearing up my question Chelley!
Hey!. I am going to check it, since I saw a comment in another site regarding \”late Chip Cookie-Cakes – Food Notes\”. Someone related to chocolate desert recipes. Thanks anyway.