I feel really bad that I didn’t spend some time working on the blog during Ramadan. I really wanted to post a few recipes that could work in a pinch, but instead, I resorted to taking you to posts from last year. In my defense, I was spending a lot of my time reflecting and increasing my knowledge of my religion.
To help ease my guilt, I’m going to pass along a delicious chewy, chocolate chip cookie recipe that is to die for! I’m not lying or exaggerating when I say these are really good cookies. I’ve made these cookies twice already and you’d be surprised at how fast they were gobbled up. Last night I took a tray of 40 cookies to SeekersHub because it was the 27th night of Ramadan and the Hub had an extended night program. I was afraid that the 40 cookies wouldn’t get consumed by the night’s end. BOY, was I ever wrong! The cookies were finished within 15 minutes of my arrival- the vast majority were consumed by adults of the male specimen! hehe…I think only a handful of kids got to try a cookie. Note to self, next time make a double batch to take to the Hub!
The original recipe for these cookies comes from Lil’ Luna’s blog. The picture of the cookies with a glass of milk was tantalizing enough for me to try out the recipe. After looking it over, I decided to try and cut out some of the sugar in the recipe. I don’t know about you, but I think 2 cups of sugar in a cookie recipe is a bit much. I also tweaked the flour component of the recipe. This recipe is very adaptable- you can make them double chocolate chip cookies by adding cocoa powder, throw in nuts or butterscotch chips…
3/4 cup brown sugar (original recipe calls for 1 cup)
3/4 cup white granulated sugar (original recipe calls for 1 cup)
1/2 cup butter, softened at room temperature, or if you’re in a pinch, microwave for 10 seconds
1/2 cup canola oil
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla bean paste (original recipe calls for vanilla extract)
3 cups flour (what I did was use two cups of white flour, then for the third cup, fill the measuring cup with 4 TBSP whole wheat flour and then fill the rest of the cup with white flour)
1 cup semi-sweet chocolate chips (original recipe calls for milk chocolate chips)
Preheat oven to 350 degrees.
Take two cookie sheets and line them with parchment paper and set aside.
In a large bowl, cream together butter, oil and sugars. Add eggs and beat until fluffy. Add vanilla bean paste.
In a separate bowl, mix together baking soda, baking powder, salt and flour.
Add flour mixture to wet mixture and mix until combined- don’t over beat the batter.
Stir in chocolate chips.
Using a 1 1/2″ ice cream/cookie scoop, scoop out cookie dough onto parchment-lined cookie sheets. Bake one sheet at a time for 7 minutes. Remove cookie sheet and place cookies onto a cooling rack. In between baking, place cookie sheets in freezer to cool them down. If you put the cookie dough on hot cookie sheets, the cookies will spread out too much.