Shiputzim Chocolate-Chip Cookies

Yeah, yeah, this blog is supposed to be for breads and cakes only. But it’s baking, and I haven’t posted here all week, so forgive me.
These may not be as delicious as butter ones, but with the oil, they are fast, easy and delicious.
Step by Step!
- Mix the cookie dough – quick n’ easy
- Roll in two identical logs, inside parchment and tinfoil – and freeze at least 1-2 hours.
- Remove one log from freezer and unwrap.
- Slice half the log thinly into 12 cookies.
- Place on baking sheet and bake 12-14 minutes at 350°.
- Repeat with the second half of the dough!
Recipe borrowed from the teenagers at http://ourshiputzim.blogspot.com/2010/07/freshly-baked-friday-chocolate-chip.html
Cookies
- 2/3 cup oil
- 1½ cups brown sugar
- 2 eggs plus 1 yolk
- 1 TBSP vanilla
- 2½ cups flour
- 2 tsp baking powder (i.e. one envelope for my Israeli readers)
- ½ tsp baking soda
- 1 package of chocolate chips (= 10.5 oz = approx 282g)
NOTE ADDED July 27, 2012 AFTER MANY TIMES MAKING THESE COOKIES:
Add salt. Not sure how much yet, so I'll experiment, but I'd suggest 1/2 tsp to begin with. They are yummy and easy, but lack the slight "nuance" and depth that salt can add to the flavour of a dessert. Or maybe I just love salt.
Mix, bake at 350 degrees for about 14 minutes or until done. Yield: 30-35 cookies.
I must repeat – these are NOT my favourite ccc’s (they dry out easily, and bake up too hard for my taste), but they are super-easy and fit the bill when kids or someone else needs a quick ccc fix. ;-)
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