Chocolate chip cookies with mayonnaise

Votes: 2

Time: 45 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 392, total fat 21 G., saturated fats 10 G., proteins 4 G., carbohydrates 51 G., fiber 3 G., cholesterol 46 mg, sodium 206 mg, sugar 29 G.

Mayonnaise is a rather controversial ingredient for sweet pastries and desserts, but it fits perfectly in this cookie recipe. Add mayonnaise to these already delicious cookies, and you'll transform the recipe from a "must-make" to a "family secret." Just think of mayonnaise as the perfect balance of eggs and butter! The cookies turn out fluffy, but just right, and sticky-soft, but not soggy. They stay moist and delicious even the next day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups premium flour
1/3 cup cocoa powder
0.5 tsp of soda
0.5 tsp coarse salt
110 g unsalted butter, room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1/3 cup mayonnaise
2 tsp vanilla extract
1 large egg
140 g chopped dark chocolate or 1 cup chocolate chips

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, dark chocolate, chocolate chips (granules), cocoa, eggs, brown sugar

Cooking the dish according to the recipe:

Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
In a medium bowl, combine the flour, cocoa, baking soda, and salt. Set aside. Using a hand mixer on medium speed, beat the butter and both sugars until fluffy, 2–3 minutes. Beat in the mayonnaise, vanilla, and egg until fully incorporated, about 30 seconds. Add the flour mixture and mix on low speed until smooth, then fold in almost all of the chocolate, reserving 1/4 cup. Stir with a spatula.

Using a 1/4-cup ice cream scoop, drop 5 balls of dough onto each prepared baking sheet, spacing them 2–3 inches (5–7 cm) apart. Divide the remaining chopped chocolate between the balls, pressing them lightly into the dough.

Freezing Tips
The cookies can be frozen for up to 6 months. Freeze them on a baking sheet to set, then transfer them to a freezer bag. Bake them straight from the freezer for 12-14 minutes.
Bake until the cookies are golden brown and crisp but still very soft, 10–12 minutes. Let the cookies cool on the baking sheet for 10 minutes. Serve warm or at room temperature. Store in a tightly sealed container at room temperature for up to 5 days..