These cookies are very similar to the recipe I posted from America’s Test Kitchen. They both start with browned butter. I really like that change from the norm. The nutty flavor of the browned butter combined with a bigger ratio of brown sugar to granulated sugar gives an almost butterscotch flavor to the cookie itself.
I used a whole bag of chocolate chips. It was a ton of chocolate, but no one seemed to mind. The batter didn’t want to accept them, so I ended up squishing them in by hand. These cookies are simply Loaded with chocolate. I think that is one of the things my kids liked about them. That and the fact that they are perfect for dunking in milk.
As for the yeast? I couldn’t tell there was any in the cookie. Really, I am not sure whether it was a good addition or not. They didn’t “rise” like bread. There was no yeast flavor detectable over the chocolate and butter flavors. You can see how thick these cookies were, I think that is the contribution of the yeast. They were definitely not like normal baking soda cookies. Either way, these were Some Good Cookies!!
- ½ cup butter
- ¾ cup brown sugar
- ½ cup sugar
- 1 egg
- 2 tsp vanilla
- ¼ cup coconut oil
- 2 cups flour
- ¾ tsp baking soda
- 1 tsp yeast
- ½ tsp salt
- 1 package chocolate chips
- In a small saucepan, melt the butter and then swirl it until it browns (watch it closely so it doesn’t burn!).
- Combine the butter with the sugars and mix with a mixer.
- Add the coconut oil, egg and vanilla and continue to mix.
- Combine the dry ingredients in another bowl and add gradually to the butter mixture.
- Stir in the chocolate chips.
- Refrigerate 30 minutes. Meanwhile, preheat the oven to 375 degrees. Scoop out large (like ¼ cup or giant ice cream scoop sized) mounds of cookie dough onto a cookie sheet. Press down slightly and bake 10 -14 minutes.