I Can’t Believe It’s Not [as] Butter[y]

You-Won’t-Miss-the-Butter Chocolate Chip Cookies


For real!  You won’t miss the half-stick of butter that didn’t report to roll call for these cookies.  They’re every bit as soft and decadent-tasting as Grandma Tollhouse’s classics, yet they’re a bit friendlier to your large vessels and thighs.


Chocolate chip cookies are a universally-accepted peace-making, thank-you-expressing, love-sharing, happiness-bringing, all-purpose cookie.  Thus, having a few different options for this baking staple is as wise and safe as investing in mutual funds — things like snickerdoodles and lebkuchen are a bit more volatile.


DISCLAIMER:  I’m a chewy cookie girl — crispy, crunchy, or sandy cookies just don’t do it for me — so take my texture rhapsodizing cum grano [coarse] salis.


Subbing some of the butter for canola oil not only improves the “good”:”bad” sat fat ratio, but the swap yields a chewy texture that maintains its “soft-baked” mouthfeel for daaaaaaaaaaaays.  Adding an additional yolk to the dough prevents the typical foil of “light” cookies, namely an airy-cakey crumb that screams, “THERE’S NOT ENOUGH BUTTER IN HERE!”  These cookies are delightfully dense, despite their lack of lard.


Though wonderful as is, especially when accompanied by a tall glass of milk or packed in a lunch box, these cookies are ideal for ice cream sandwich making.  My only issue with ice cream sandwiches – seriously, my only issue – is a poor choice of cookie.  You need the perfect balance of cookie-to-cream, so super thick cookies are out, and crunchy cookies make it difficult to bite through all three layers without the whole thing falling apart (plus, well, crunchy…see the above “disclaimer”).


Perhaps, given the theme of these cookies, you may want to swap your ice cream for a low fat frozen yogurt, but, if you don’t I won’t tell — just watch a P90X video while you eat it 😉

You-Won’t-Miss-the-Butter Chocolate Chip Cookies

YIELD:  ~12 “bakery” cookies or ~24 “civilized” cookies
4 tablespoons unsalted butter, browned & chilled in the fridge for 20 minutes
2 tablespoons canola oil
1/4 cup granulated sugar
1/2 cup loosely packed brown sugar
1 teaspoon vanilla extract
1 egg + 1 add’l yolk, room temp
1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
+/- 1 teaspoon espresso powder (only if you’re into that whole deliciousthing)
1 cup dark chocolate chips or chopped dark chocolate
1/2 cup chopped pecans or walnuts (or another 1/2 cup chocolate if you’re more into that life)
Coarse sea salt, for sprinkling
Cream together chilled brown butter, canola oil, and both sugars, on medium-high speed, until pale & fluffy, ~ 2-3 minutes.  Beat in vanilla, egg, and yolk for an additional 1-2 minutes.  In a large measuring cup, use a fork to aerate and combine flour, baking soda, salt, and espresso powder, if using.  With mixer on low, slowly add in dry ingredients, mixing only until JUST combined.  Use a rubber spatula to quickly fold in the chocolate +/- nuts.  Cover dough tightly with plastic wrap, and chill for 24-48 hours.
Remove dough from fridge 1 hour prior to handling.  Preheat oven to 325 degrees farenheit, and line a baking sheet with parchment paper or a silicone baking mat.  Use two spoons to scoop out and shape dough blobs:  “bakery” cookies are ~golf-ball-sized, & “civilized” cookies are ~a tablespoonful of dough.  If you have any rough-looking dough edges, use a barely-damp finger to smooth out the perimeter of each cookie.  Chill sheet of dough blobs for 10 minutes.  Sprinkle each dough blob with a hint of coarse sea salt, and bake 14 minutes (for “bakery” cookies) or 9-10 minutes (for “civilized” cookies), rotating sheet halfway through bake time – edges should just barely be hinting at golden brown.  Let cool 5 minutes on sheet, then transfer to wire racks for complete cooling.  Store in airtight containers, at room temp, for up to 4 days.
Lunchbox ready!  …4-day week 🙂



2 thoughts on “I Can’t Believe It’s Not [as] Butter[y]

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