Your Recipe, My Kitchen: Chocolate Chip Cookies with Yeast

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 had a jar of coconut oil, so why not?

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 extra big chocolate chips.  I believe they were called Jumbo.  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.  Because I made them extra large, I had to get out some wide-mouthed mugs for the 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, but I don't know if that was the size I made them, the ratio of flour to butter or the yeast.  Either way, these were Some Good Cookies!!

Ultimate Chocolate Chip Cookies (according to the the Sugar Plum Blog)
1 stick butter
3/4 cup brown sugar
1/2 cup sugar
1 egg
2 tsp vanilla
1/4 cup coconut oil
2 cups flour
3/4 tsp baking soda
1 tsp yeast
1/2 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 1/4 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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