Canola oil is working really well in much of my whole-wheat baking, so I was curious what it would it would be like in a chocolate chip cookie.
- 141 gm freshly-milled hard white wheat flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 c + 2 tsp canola oil
- 75 gm granulated white sugar
- 75 gm light brown sugar
- 1 tsp vanilla extract
- 1 large egg, room temp
- 1 c chocolate chips (Guittard extra dark)
- 2/3 c old fashioned rolled oats
Combined flour, salt, baking soda in a small bowl. In a large bowl, whisked oil, egg, sugars, and vanilla.
Added flour mixture to wet ingredients, then stirred in oats, then chocolate chips.
Scooped with medium cookie scoop and baked a few for 13 minutes at 375°. Froze rest for baking at a later time. [See update below on adjustments made for baking the rest of the dough.]
I couldn’t believe how much of a difference the oil made in flavor! I really missed the butter taste, and was not impressed with this cookie.
They weren’t soft like I expected. In order to get them to brown at all, I had to increase the baking time, and I think that contributed to the tough, dry texture.
I’m glad I tried this approach, but I think I’ll stick with butter (or even butter + shortening).
Update: I baked the remainder of the cookies that had been scooped and frozen, but with some changes: the frozen dough went onto a parchment lined baking sheet in a 250° oven for 10 min., then I flattened the cookies slightly with a waxed paper-covered glass and baked another 2 min. This combination of steps made the cookies SO MUCH better. They’re softer, and the flavor is better. I’m unsure whether the flavor is improved due to the reduced baking or from the freezing. Either way, they turned out really well this time.
CHOCOLATE CHIP COOKIE PROJECT POSTS
- Chocolate chip cookie project, part 11 - The good butter flavor was sorely missed in this cookie that had canola oil instead
- Chocolate chip cookie project, part 10 - A trial with cider vinegar, but too many flavors going on for my top chocolate chip cookie choice
- Soft and Gooey Whole Wheat Chocolate Chip Pizza Cookie - The secret to a thick chocolate chip cookie that's soft in the middle and crisp on the edges is apparently to bake it in a pan.
- Chocolate chip cookie project, part 9 - Cook's Illustrated recipe modified with less butter and more flour
- Chocolate chip cookie project, part 8 - Thick and cakey, with less butter and adjusted sugar
- Chocolate chip cookie project, part 7 - Classic Toll House with half butter/half shortening
- Chocolate chip cookie project, part 6 - Lots of additions to make soft and thick cookies
- Chocolate chip cookie project, part 5 - The classic Toll House flavor, with baking modifications to make them thicker after baking
- Chocolate chip cookie project, part 4 - Thick and cakey but not sweet and rich
- Chocolate chip cookie project, part 3 - Cook's Illustrated adaptation, decadently rich flavor and texture, but not thick
- Chocolate chip cookie project, part 2 - Thick, but questionable flavor (highly experimental recipe)
- Chocolate chip cookie project, part 1 - Not thick, but surprisingly delicious and rich considering I forgot half of the butter