So Rob decided he wanted to do some baking this weekend. One of his coworkers had been asking him to bring in some cookies like his chocolate-ginger ones, so he set off to do just that. And just to be clear, this was all him, I left him to his own devices in the kitchen (which almost turned out badly when he almost forgot to add the eggs to the dough).
Rob was aiming for something like the crinkle cookies, but that isn’t quite what he got in the end. They didn’t really get that crinkly look but more the look of like a drop cookie. This may be on account of the fact that they had a little more flour in them in place of the cocoa powder or something. Regardless, they were delicious.
For texture, the cookies ended up with a softer, chewier texture. This worked really well for the flavor and style. A crispier cookie would work with this flavor, but I like the slightly breadier texture.
Flavor-wise, they actually almost tasted like scones or lemon pound cake. They developed a really good tartness, without being overly sweet. Rob really was winging it with the flavors and proportions, but they worked out great. It was an interesting and pretty unique cookie.
The real proof of the success of these cookies was Rob’s coworker. He said he had at least 3 of them, with the first two coming within 5 minutes of being in the office. In general, they were a resounding success, maybe I should let him bake more!
Dry Ingredient Mix
- 2.5 Cups Flour all purpose
- 1/2 Tsp Salt
- 2 Tsp Baking Powder
Wet Ingredient Mix
- 1 Cup Sugar
- 1/2 Cup Coconut Oil can replace with veggie oil
- 1/4 Cup Vegetable Oil
- 4 Eggs Extra-Large
- 1 Vanilla Bean seeded
- 1 Tsp Vanilla Extract
- 2 Tbs Honey
- 2 Lemons zested
- 1.5 Tsp Lemon Extract can sub juice of 1 lemon
- Combine all of the ingredients in the dry mix and mix evenly.
- Combine the oil and sugar in a stand mixer or by hand until well mixed. Add the remaining wet ingredients and mix thoroughly.
- On a low setting, mix in the dry ingredient mix. You should get a dough very similar to standard cookie dough.
- Place the mixture in some plastic wrap to cool for a few hours.
- Preheat the oven to 350F
- Form the batter into small spheres (about 1 inch in diameter). Cover each in powdered sugar and space them out on a lined baking sheet (silicone mat or parchment).
- Bake for 15-16 minutes in batches. Remove and allow to cool.