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Description
These cookies are always a crowd pleaser. If cake, cookies, and brownies had a love child the result would be them.
The cook time is extremely short for this recipe which can lead a lot of people to think they are underdone. The trick is to let them cool on a wire rack for 10 – 20 minutes after they come out of the oven before trying to move them to your cookie jar of choice.
With that caveat, I’ve baked these in older ovens and had to bump the temperature up to 355°F and add a few minutes. So if you know your oven and it has some quirks then apply your knowledge to this recipe.
Using a 2 inch diameter ice cream scoop to place the cookies on the parchment paper lined baking sheets it yielded about a dozen cookies. If you don’t have an ice cream scoop you can also just roll the dough with your hands.
As I mentioned previously, while these cookies are baking they can appear to be under done towards the end of the cook time. If you see wet and raw dough then I would recommend adding a few minutes and then checking them again.
The top layer of the cookie should look baked ( see image above on the cookie sheet for reference ). I cooked these in two batches and found that eleven minutes was the sweet spot for my oven. So I used that time again for the second batch.
Once you pull the cookies out of the oven I recommend letting them cool completely on a wire rack. The cookies will continue to cook and set while they cool. Since they are so soft they will have a high likelihood of breaking if there are attempts to move them before the cooling process is done.
That being said, if you want a couple warm ones to munch on, then now is the time to shine. A tall glass of ice cold Oat Milk or dairy alternative is the beverage of choice. The chocolate chips may still be molten hot so proceed with some caution. But enjoy the spoils of your labor.
After the cookies have cooled sufficiently it is time to move them to a container lined with wax paper. This helps them so they don’t stick to one another and become a mega-cookie. Although that does sound quite delicious this approach will alleviate any surprises.
They should store nicely at room temperature in a container for three to five days. In my experience, and specifically with my family, they are devoured long before the three day mark but your mileage may vary.
Ingredients
3/4 cup canola oil
2 cups brown sugar
2 teaspoons of vanilla
1/2 cup oat milk
2 cups of all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Directions
- Preheat the oven to 350°F
- In a bowl mix the canola oil, brown sugar, vanilla, and oat milk. Stir until creamy and smooth.
- In a second bowl mix together the flour, cocoa powder, baking soda, and salt.
- Incorporate all ingredients into one bowl and mix well. Add the chocolate chips and fold into the mixture with a spatula.
- Line two baking sheets with parchment paper. Then using a 2 inch ice cream scoop evenly place the cookie dough on the sheets. Alternatively, you can roll the dough in your hands if you don’t have an ice cream scoop.
- Bake for 10-12 minutes. These cookies are extremely soft and chewy and maybe a little cake like. Once pulled from the oven let them cool on a wire rack before moving to the cookie jar.