It's Friday! This afternoon I was traded the promise of a cookie for my company on some errands from my main squeeze. About 45min into the errand running, it became apparent that there were yet more errands to run, and I began to question the value of my cookie prize vs the value of my time. After very calmly explaining to my boo that my interest in continuing on the mission had wained and that I would pass on the cookie, I went home to my kitchen and freestyled these:
I ate so much batter in the process that it is hard for me to gage how good they are. Erik came home 15 minutes ago and has since eaten three. He does not have a sweet tooth, so I feel validated that the cookies do work.
The main thing about these cookies are that instead of using butter, I used
which is a product that I am not terribly familiar with, and which also does not cream up the same way as butter. So, I did add a little bit of butter, about 2 tbsp which aided significantly in the light-and-fluffy-process. Here's how it went:
Experimental Chocolate Chocolate chip cookie cookies
Method + Ingredients
First, preheat oven to 350. Line 2 baking sheets with parchment.
- 1 Cup Coconut mana, seriously stirred or blended until slightly creamy - (Laura Miller does a great description here)
- 2 Tbsp Butter
- 2/3 cup white sugar
- 2/3 cup brown sugar
Cream the above ingredients until they are light and fluffy. Or as close as you can get to light and fluffy.
- 1 Tbsp molasses
- 1 tsp vanilla
Add the molasses and beat well. Add the vanilla and beat well.
- 2 eggs
Separate the egg whites from the yolks, reserving the whites in a small container (perhaps a measuring cup?). Add yolks to light and fluffy mixture. Don't stir yet.
Using the whisk attachment to your hand mixer, or just a whisk, or just your hand mixer, beat the egg whites until they form hard peaks. Set aside for a moment.
Now that your whites are ready and your yolks are all up in that light and fluffy, give the light and fluffy a quick blend to incorporate the yolks. Next, add your whipped whites and blend thoroughly to combine.
- 1.5 cups white flour (you can do 1:1 white:wheat flour, but I do not suggest it as these puppies are already pretty hearty)
- .5 cups unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Toss all of the above dry ingredients through a seive and into a bowl.
- 3/4 cup whole milk
Mix the dry ingredients into the wet in three helpings, adding 1/4 cup milk with each helping, and mixing well. At the end of your dry ingredients and your milk, the batter should be nice and sticky.
- 2 cups chocolate chips
Fold chocolate chips into the batter with a wooden spoon.
If you happen to have some caramel laying around (as I did), toss it in by little 1/8 teaspoonfuls, so that it sort of ribbons throughout your dough.
Place rounded tablespoons of batter on your prepared cookie sheets with 1 inch in between. Bake for 8 minutes or until slightly cracked on top.
Ready the milk, these are a doozy!