I don't always make chocolate chip cookies, but when I do, I like to make them a different way every time. Okay, the first part of that statement isn't true. But the second, SO TRUE. Case in point: here, here, here, and here. I don't even think I can say I have a favorite chocolate chip cookie recipe, because they're all amazing in their own ways. It's like the same way you feel about your children. My cookies are my babies.
And yesterday, I gave birth to a beautiful grapeseed oil chocolate chip cookie baby. Okay, that sounds weird. But you understand.
Said grapeseed oil chocolate chip cookie baby was soft, chewy, and a little bit crispy around the edges--- basically fulfilling all the requirements of a great chocolate chip cookie. So, it's a keeper! Not that I would ever give any of my children away.
Let me know when I overdo it with the child analogies, guys.
Okay but seriously, besides the fact that this is a great cookie, it's also pretty good for your health because grapeseed oil happens to have zero transfats, zero cholesterol, is non hydrogenated, and has a whole bunch of Vitamin E and polyunsaturated fats. Polyunsaturated fats are good fats; they help lower your blood pressure and all that jazz.
Now, I'm not saying you should eat the whole batch (though you might have trouble refraining). OR that you should go dousing everything you eat in grapeseed oil. Moderation is key. And substituting good fats for bad fats isn't such a bad idea every now and then. Especially when you're trying to rock those new year's resolutions...am I right?
Grapeseed Oil Chocolate Chip CookiesYield: Approximately 2 dozen cookies
Ingredients:1 cup dark brown sugar
1/2 cup granulated sugar
pinch of vanilla powder (or 2 teaspoons vanilla extract)
3/4 cup grapeseed oil
2 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups semisweet chocolate chips
Directions:Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl using an electric hand mixer, beat together sugars, eggs, and vanilla until creamy and lighter in color, about 2 minutes.
Beat in grapeseed oil until combined. Add flour, baking soda, and salt, and beat until well-incorporated. Fold in chocolate chips.
Using a medium cookie scoop (about 1 and 1/2 tablespoons), scoop out balls of dough and place on prepared baking sheets, 2 inches apart from one another.
Bake for 8-9 minutes, or until edges are light golden brown. Cool on baking sheets for 2-3 minutes, then transfer to a wire rack to cool completely.
Slightly adapted from Cookies & Cups