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[chasingtides]

Honey-Maple Chocolate Chunk Cookies

4.5 cups flour (3 cups flour)
1 spoonful baking soda
1 spoonful baking powder
1.5 cup oil (2/3 cup oil) [olive/canola blend]
Honey
Maple syrup
Agave nectar
1 spoonful light brown sugar
1 spoonful vanilla extract
3 eggs (2 eggs)
1/2 cup milk [Lactaid]
2 bags chocolate chunks (1 bag chocolate chunks)

There are a couple of different techniques that are adaptable to these cookies. I prefer the one I will outline first, but the other is viable. Use the sweeteners to taste. Know that agave nectar and maple syrup are more concentrated sweeteners than table sugar. Know that you have to stir hard when you add honey. The designations in parenthesis are for your use if you desire to make a smaller batch. In the picture, you see results of two large batches and one smaller batch.

I
In one bowl, combine the flour, baking soda, and baking powder. Add a dash of salt if you so desire. In a separate bowl, combine the oil of your choice and sweeteners to taste (honey:maple:agave should be at a 2:2:1 ratio). Stir briskly. Add eggs, vanilla, and milk. Stir briskly until well combined. Add chocolate chunks. Stir until chocolate is covered in sweet oil mixture. Add flour mixture. Stir until dough forms. Do not be concerned if there is flour residue on the side of the bowl. Take palm sized lumps and bake on oiled cookie sheets at 370 F for 12 minutes.

II
In one bowl, combine the flour, baking soda, and baking powder. Add a dash of salt if you so desire. In a separate bowl, combine the oil of your choice and sweeteners to taste (honey:maple:agave should be at 2:2:1 ratio). Beat with electric beater. Add eggs, vanilla, and milk. Beat until yellow and frothy. Add flour mixture slowly, in portions. Beat as you add it, forming a sweet dough. After all flour mixture is added, add chocolate. Stir. Take palm sized lumps and baked on an oiled cookie sheets at 370 F for 12 minutes.

III
Consume with: sweetened espresso, New England regular coffee, or Earl Grey tea. If refrigerated, warm before eating. Gooey chocolate is always the answer. Share.

Notes:
I prefer adding the chocolate early on when I make chocolate chip cookies. I think it allows the chocolate to be better integrated into the dough, allowing for all over chocolatey goodness rather than surface chocolately goodness. Do not under any circumstance use an electric beater on dough which already has the chocolate chunks in it. This destroys the purpose of chocolate chunks. If you have a higher chocolate tolerance that I do (or a really craving), you could add some cocoa powder to the flour mixture. If you don't have agave nectar, just use honey and maple syrup to taste. If you don't have maple syrup, use agave nectar and honey to taste. You get the idea.

I have more pictures of the cookies if people want them. However, they have me in my Sunday baking clothes without any make-up, which might make you not want to eat the cookies since I sort of look like the living dead. Not staying out til 3 again soon.