Wednesday, 20 March 2013

Double Chocolate Cookies with Corn Oil

I know my cookies still look ugly.  I baked this 3 weeks ago before I was able to learn how to form my cookies into better looking ones.  I know how to do it now even without using an ice cream scoop.  But then again it would be more convenient and faster to use an ice cream scoop for cookies.

For this recipe, I used oil instead of butter.  I was planning to make a biscotti out of this but then again I changed my mind.  I got lazy.  All I wanted is to get done with it the fastest time possible so we could munch on them.


Ingredients :

Ingredients :
All Purpose Flour - 2 1/2 c.
Unsweetened Cocoa Powder -  6 tbsp
Baking Soda - 1 1/2 tsp
Vanilla Powder - 1/2 tsp
Salt - 1/2 tsp

Eggs - 2 medium
Granulated White Sugar -  1 c + 2 tbsp
Corn Oil - 1
Milk Chocolate Chips - 1 c

Baking Procedure :

Baking Temperature : 180OC  
Baking Time - 10 to 12 minutes 
Yields:  more than 3 dozens (depending on the size of the cookies)

1.  Mix all the dry ingredients together and set aside.
2.  Beat eggs using mixer for 1 minute then add sugar and cream them at medium speed until they are fluffy
3.  Add oil and continue beating at medium speed until the mixture is fluffy
4.  Change the paddle/beater of the mixer and use the dough hook.
5.  Add the dry ingredients to the mixture and mix until they are homogenous.  (The dough should be wet)
6.  Add in the chocolate chips and mix. 
7.  Using a spoon or an icecream scoop, scoop out dough and place it on a pan lined with wax or parchment paper.
8.  Bake  for 10 to 12 minutes at 180OC or until the top of the cookies are no longer soft

© myFresha-licious (20March2013)

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