Dad never used to be much of a sweets eater. He’d devour potato chips, Cheeze-Its, and other savory snacks, but pass on dessert. I didn’t mind. We all like different things; plus, it meant more for me, right?
His taste buds have since changed. Now he loves dessert almost as much as me. Maybe it’s because I bake so many treats that look delicious and make the house smell like a bakery, so he can’t resist. Maybe it’s his old age 😉 Sorry, Dad! Perhaps he just takes his job as taste tester seriously. Regardless, in his world, desserts have become equal to salty snacks, if not surpassed them.
Even when we go out to eat, he frequently orders dessert. The thing is, he usually orders chocolate. Chocolate cake, chocolate tart, chocolate ice cream. Lots and lots of chocolate. You probably remember I’m allergic to chocolate, and so the house is a chocolate free zone. Mom is kind enough to abstain from chocolate, but Dad clearly doesn’t feel that responsibility, taunting me with each gooey, chocolaty bite he takes.
It only drives me . . . and my taste buds . . . a little crazy. But I wanted to satisfy Dad’s obvious chocolate cravings and mine as well, without sending me into an allergy attack. So this Father’s Day, I made Carob Chip Cookies.
I took a classic chocolate chip cookie recipe and swapped out the chocolate chips for carob chips. These cookies are easy to make, huge, and totally satisfied my chocolate craving (and Dad’s too). Happy Father’s Day, Dad! I hope you enjoy the day and maybe another batch of these cookies.
2 cups plus 2 tablespoons all-purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ sticks unsalted butter, melted and cooled slightly
1 cup packed dark brown sugar
½ cup granulated sugar
1 large egg, plus 1 large egg yolk
2 teaspoons pure vanilla extract
1 ¾ cups carob chips
Line a baking sheet with parchment. In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, stir together butter and sugars until combined. Mix in the egg and egg yolk, followed by the vanilla. Add the flour mixture and stir just until a dough is formed. Add the chips and stir to distribute throughout the dough.
Using a regular sized ice cream scoop, scoop dough onto the prepared baking sheet. Pick up each scoop and pull it into 2 equal halves. Rotate the top half 90 degrees and with the jagged surfaces facing each other, push the halves back together to form one cookie. Once you have done this with all the cookies, refrigerate for at least 1 hour and up to overnight.
When ready to bake, preheat the oven to 325 degrees F. Line a second baking sheet with parchment. Space the cookies out as far apart as possible using both baking sheets. Bake about 20 minutes, rotating halfway through, until the cookies are light golden brown and starting to harden around the edges, but still underdone in the center. Serve cookies warm or cool completely on the trays. Cookies may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave for 30 seconds.
Recipe adapted from Baking Illustrated via Brown Eyed Baker
Additional chilling time is necessary
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