SRP #1

White & Dark Chocolate Chip Cookies

OHM, TXP, BOP, IOE, EOE, EWL, FWL, FML, … dentistry is full of acronyms to confuse dental students and coddle patients (since, “BOP,” sounds less traumatic than, “Your gums bleed when I poke them,” right?).  SRP, in the dental world, stands for “scaling and root planing” — essentially a really deep cleaning for people with lots of calculus under the gumline.  Don’t let the title of this post fool you though!  I shan’t go into great detail about shooting somebody up with local anesthesia and going in for the kill with a Gracey 11/12 curette and ultrasonic scaler — somebody, somewhere is eating while reading this post, so I’ll spare you the rest.
In the world of FoodSwing Blog, “SRP” will stand for “Short Recipe Post,” a way for me to build up my recipe portfolio without photographing every single stick of butter used.  So, before this SRP becomes an RLRP (“Really Long Recipe Post”), here’s the first of many FoodSwing SRPs…


White & Dark Chocolate Chip Cookies

1 stick butter, room temp
1/4 cup canola oil
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 yolk, room temp
2 teaspoons vanilla
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon table salt
2 teaspoons espresso powder
1 cup semi-sweet chocolate chunks
1/2 cup white chocolate chips
Coarse sea salt, for sprinkling
Cream together butter, oil, and both sugars, until pale and fluffy.  Beat in egg, yolk, and vanilla.  In a large measuring cup or small mixing bowl, use a fork to combine and aerate flour, cocoa powder, baking soda, table salt, and espresso powder.  Gradually add dry ingredients to butter mixture, while mixing on low.  Mix only until dry ingredients are JUST incorporated.  Fold in chocolate chunks and white chocolate chips.  Chill dough 1-36 hours.
Preheat oven to 350 degrees farenheit, and line cookie sheet with parchment paper or a silicone baking mat.  Remove dough from fridge 30 minutes prior to baking.  Shape heaping tablespoonfuls of dough into semi-tall cylinders (slightly taller and skinnier than a standard marshmallow).  Sprinkle tops with a hint of sea salt.  Bake 8-10 minutes, just until tops no longer look wet.  Let cool on cookie sheet for 2 minutes, before removing to wire racks to cool completely.  Store at room temperature, in air-tight container, for up to 5 days.



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