Dark Brown Sugar Chocolate Chip Cookies

This came about when I only had one egg in the house; it’s a variation on the Nestle’s Toll House recipe, which calls for 2 eggs.

I used all brown sugar (instead of half white/half brown) to increase the moisture and chew a bit. I also used 2 Tb canola oil in place of 2 Tb butter, to get a bit more moisture in the dough.

They’re good cookies. The brown sugar gives them a richer, more caramel-y flavor, and they have a bit more chew, too.

Ingredients

1. 12 tablespoons butter, softened
2. 1.5 cups dark brown sugar
3. 1 egg
4. 2 tablespoons canola oil
5. 1 tsp vanilla
6. 2.25 cups all-purpose flour
7. 1 tsp salt
8. 1 tsp baking soda
9. 12 oz. semi-sweet chocolate chips

Method

Oven to 350º

Cream Butter and sugar, add egg, oil and vanilla.

 Mix until fluffy. (I beat on high in a stand mixer for a couple of minutes to beat some air in the mix.)

In a separate bowl, stir flour, salt and soda together. Add to wet bowl and mix until just blended.

Add chocolate chips.

Bake 9-10 minutes. Because of the brown sugar, they’re quite a bit darker than a normal chocolate chip cookie.