Name: Scrambled Cookies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italienne
Ingredients: 1 cup (240 ml) vegetable oil, room temperature; 1 1/4 cup (300 ml) s light brown sugar; 1/2 cup (120 ml) granulated sugar; 2 large eggs, room temperature; 2 teaspoon (10 ml) vanilla extract; 1 teaspoon (5 ml) baking soda; 1 teaspoon (5 ml) kosher salt; 1 tablespoon (15 ml) cornstarch; 3 cup (720 ml) s all purpose flour; 2 1/4 cup (540 ml) s milk chocolate chips, plus more to press into the top of the dough after baking

Description

Discover the delicious twist of Scrambled Cookies! Learn how to create these unique treats with our step-by-step guide and enjoy a flavorful baking adventure today.

Ingredients

Scale

1 cup (240 ml) vegetable oil, room temperature
1 1/4 cup (300 ml) s light brown sugar
1/2 cup (120 ml) granulated sugar
2 large eggs, room temperature
2 teaspoon (10 ml) vanilla extract
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) kosher salt
1 tablespoon (15 ml) cornstarch
3 cup (720 ml) s all purpose flour
2 1/4 cup (540 ml) s milk chocolate chips, plus more to press into the top of the dough after baking

Instructions

Set your oven to 375°F and prepare a large baking tray with parchment paper, then put it aside.
In the mixing bowl attached to your stand mixer with the paddle tool, blend the vegetable oil, light brown sugar, and granulated sugar on medium speed for three minutes.
Incorporate the eggs, vanilla extract, baking soda, kosher salt, and cornstarch, mixing for one minute and scraping the bowl’s sides as needed.
Reduce the mixer’s speed to low and add the flour until it just comes together. Fold in the milk chocolate chips.
Measure out a rounded 1/3 cup of the cookie mixture (4.2 ounces) and shape it into a sphere. Split the ball in half, rotate the dough so the jagged edge is facing upward, then press it back together to form a rugged top. Refer to the note for details. Position the dough balls on the baking tray, leaving three inches between each. Bake five at a time.
Cook for 10 to 11 minutes, until the edges and top are lightly golden. Avoid over-baking.
Gently press extra chocolate chips into the tops of the freshly baked cookies for a professional look. Let them cool on the tray for five minutes before moving them to a wire rack to cool fully.

Notes

Ensure vegetable oil and eggs are at room temperature for smooth blending with sugars.
Scrape bowl sides for even vanilla and ingredient distribution.
Gently fold in milk chocolate chips to prevent tough cookies.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italienne

Nutrition

Calories: 300
Fat: 12g
Protein: 20g

Keywords: buttery chocolate chip, bakery-style cookies, chewy cookie texture, chocolate chip dough, homemade cookie recipe, brown sugar cookies