The thing is, we love cookie dough and we even occasionally like to bake chocolate chip cookies. But if I make an entire batch, or even a half batch, of cookie dough, it'll be gone within 2 days. We don't even notice we're dipping into it until we're looking at an empty bowl. And more than 2 dozen cookies is far too many for the two of us. So I wrote this recipe to solve the problem.
- 2 Tbsp butter, softened
- 3 Tbsp vanilla sugar
- 3 Tbsp brown sugar, packed
- 1/4 tsp vanilla extract
- 1 1/2 Tbsp mayonnaise
- 1/2 C + 1 Tbsp flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 C semisweet chocolate chips
2. Sift together flour, baking soda, and salt, add to butter mixture and stir until combined. Stir in chocolate chips.
3. Refrigerate, covered, for 1 hour.
4. Preheat oven to 375°F. Drop dough onto baking sheet in rounded spoonfuls. Bake for 9-11 minutes or until cookies are beginning to brown at the edges. Allow to cool for 2 minutes on the baking sheet. Remove to wire rack to cool completely.
Yield: 8 medium sized cookies (3-inch diameter) or 1 dozen small cookies (2-inch diameter)
Robyn's notes: I'm calling for vanilla sugar instead of regular granulated in order to counteract the slight tang of the mayonnaise. It is not strictly necessary, I have made the recipe several times with regular sugar. I did test baked directly on the baking sheet, with parchment paper, and with aluminum foil. The aluminum foil made for a flatter cookie that I found too crunchy for my taste. If you like a really crunchy cookie that may be the way to go. The other two options had no discernible difference, so I'm saving the parchment paper and saying to use just a regular baking sheet. It was a bit difficult to get all the chocolate chips mixed in, as the dough is not very sticky, so I just forced the stragglers into each ball of dough when I loaded up the baking sheet. Based on the relative humidity on a given day, the dough may be dry and crumbly (happens about 40% of the time to me), in which case I simply add a very small amount of milk (about 1 tsp is enough) before adding chocolate chips, and mix well. I find that these cookies have a crispy exterior and soft inside. There is no trace of mayonnaise flavour, either in the baked cookies or in the dough. As hard as it is, the cookies are best after 8 hours of resting in a sealed ziploc bag. I have also made these successfully at high altitude with no changes.
This recipe has been demonstrated on my YouTube channel!
**** 4 Stars: Very Good. Enjoyed by us both, I will make this frequently