Chocolate Chip Cookies…4 Ways

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Chocolate chip cookies are probably the most popular cookies out there. There are so many different types that I like; Crunchy, soft, oatmeal, whole grain, white chocolate, flax, nutty etc… There is not one recipe that I swear by. I have a bunch that I love and are equally amazing.

Very often I substitute butter for margarine for non-dairy reasons. Recently, for health reasons, I’ve been replacing margarine for coconut oil, and to me it tastes better than margarine. (If you don’t like the taste of coconut there are flavorless coconut oils available.) I was curious to see what kind of oil people preferred in their cookie. So I got 13 people together to find out just that.

While guest arrived they munched on appetizers, which included mini rustic pizzas, Moroccan shrimp and roasted beet and sweet potato salad. For desert they all ate chocolate chip cookies…lots of them!

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I made four batches of cookie dough. One included margarine, one coconut oil, one butter and the other earth balance. The results were not so surprising, but the feedback was interesting. Six people though butter tasted the best. They felt that the butter was the softest, fluffiest and most delicious. Coconut oil came in second. Although everyone mentioned it was oily and greasy, they still felt that the coconut added good flavor and good texture to the cookie. Margarine came in third place, with three people liking it best. They all said that they liked it because that’s what they were used to tasting growing up. Out of the 13 tasters everyone’s least favorite was the earth balance. Many felt that it left an unpleasant after taste and the cookie was dry.

I find it interesting to see all the pros and cons of the different oils, and although coconut oil and earth balance is a healthier option they still have their cons. So as I said before moderation is key.

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Butter contains saturated fat and cholesterol, the two dietary ingredients that raise blood cholesterol and increase the risk of heart and vascular diseases.

Margarine is lower in saturated fat and contains a similar amount of total fat and calories as butter. In order for the margarine to solidify into a stick it goes through a process called hydrogenation. This procedure produces trans fat, which is more unhealthy for you than saturated fat.

Coconut oil can help with digestion, immunity, weight loss, and has a long shelf life, but is high in Cholesterol and saturated fat.

Earth balance is genetically modified and has artificial flavors, but does not contain any hydrogenated oils, preservatives or emulsifiers found in most margarines and other butter alternatives. It also contains 0g of trans fat.

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CHOCOLATE CHIP COOKIES

Ingredients

  • 3/4 cup unsalted butter/margarine/coconut oil/earth balance
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 tsp molasses
  • 1 1/2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips

Instructions

  1. Preheat the oven to 350.
  2. Cream together butter and sugars until fluffy.
  3. Add egg, molasses and vanilla and continue to blend.
  4. Mix in flour, cornstarch, baking soda and salt.
  5. Stir in chocolate chips
  6. Roll dough in logs and drop ne tablespoon of dough onto a baking sheet lined with parchment paper.
  7. Bake for 8-10 minutes.

I want to thank Ariella, Micole, Asher, Rachel, Cillia, Michael, Ora, Zehava, Gillian, Daniel, and Yael for your input and contribution to my poll. Also thank you Dani for taking pictures of the food.

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3 thoughts on “Chocolate Chip Cookies…4 Ways

  1. what a fun project! What about using applesauce as a butter replacement? or at least substituting half the butter with applesauce (unsweetened)?
    Another healthy/vegan change out is flax seed instead of egg. I have done this before and it worked fabulously. The flax seed needs to be mixed with water and then it will become gelatinous.

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