- 1
4.5/5
(19 Votes)
Ingredients
- 3/4 C brown sugar
- 1/2 C flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1 Tbsp canola oil
- 1 tsp butter
- 2 eggs
- 2 C semisweet chocolate chips
Preparation
Step 1
Preheat oven to 350°F. In a saucepan, melt the oil, butter, and 1 cup of the chocolate chips together until consistency is smooth. Let cool.
In a medium bowl, whisk eggs, brown sugar, and vanilla until combined. Gently fold in chocolate mixture.
In another medium bowl, mix together dry ingredients. Pour chocolate/egg mixture into dry ingredients, then fold in remaining chocolate chips.
Freeze the batter in a shallow pan for 10 minutes, until it sets.
Scoop rounded tablespoons of batter onto parchment-lined (or greased) cookie sheets. Bake 10-12 minutes, until the tops look shiny and crackly. Clinton Street suggests to let them cool before eating, but I find right out of the oven works juuuust fine ;)