Everyone has a chocolate chip cookie recipe they rarely stray from, I know. But seriously, you gotta try these. Then thank Mama Schmunk for passing on the recipe. You can tell mine is oft used already.
The secret weapon? Canola oil. Butter can leave cookies crunchy in the long run. But the canola oil ensures soft chewy cookies immediately out of the oven, or thawed from the freezer weeks down the road. (If they last that long.)
Once the chips are mixed in (a few extra certainly doesn’t hurt), drop by spoonfuls onto a baking sheet. It goes against every fiber of my being to say so, but smaller spoonfuls tend to work better. Just means you can eat more of them.
The other secret to getting these just right? Bake them for 8 minutes. They should look just underdone. But they’ll continue cooking once they’re out of the oven, and mature to perfection from there.
These will definitely make you, and whoever you share them with, feel special today. So pull out the red plate.
Here’s the recipe for Mama Schmunk’s Chocolate Chip Bites:
1 cup packed light brown sugar
3/4 cup white granulated sugar
1/2 cup canola oil
1 large egg
2 egg whites
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk chocolate chips
Preheat oven to 375 degrees. Mix the sugars and oil. Add eggs and beat until smooth. Add dry ingredients. Drop by spoonfuls onto baking sheet. Bake until just light brown.
PS: With just 8 ingredients and a short baking time, these are perfect for budgets of both time and money. And of course, my favorite kind of before and after.