Chocolate Chip Cookies with Yeast: Your Recipe, My Kitchen

Chocolate Chip cookies with yeast in the dough: the best dunkers ever
When I saw this recipe on the Sugar Plum blog, I knew I had to try it.  Yeast in a cookie?  In my never ending search for that perfect chocolate chip cookie, this was a new twist.  It also called for a bit of coconut oil which is another new addition.   It started me thinking, “Mmm, didn’t Chips Ahoy used to have coconut oil in them long ago?”   I always have  a jar of coconut oil on hand, so why not?
Chocolate Chip cookies with yeast in the dough: the best dunkers ever

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.

Chocolate Chip cookies with yeast in the dough: the best dunkers ever

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!!

Chocolate Chip Cookies with Yeast: Your Recipe, My Kitchen
Author: 
 
Ingredients
  • 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
Instructions
  1. In a small saucepan, melt the butter and then swirl it until it browns (watch it closely so it doesn’t burn!).
  2. Combine the butter with the sugars and mix with a mixer.
  3. Add the coconut oil, egg and vanilla and continue to mix.
  4. Combine the dry ingredients in another bowl and add gradually to the butter mixture.
  5. Stir in the chocolate chips.
  6. 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.

 


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