Time to feed my inner cookie monster. Remember when I made Isa’s awesome chocolate chip cookies a while back – the ones with no margarine? Well at the time I knew there was a strong possibility that I had inadvertently messed up the oil amount that the recipe called for – I suspected I erroneously halved it and it would seem I was right.

I finally got around to making the recipe again and, sure enough, I came up with quite a different cookie this time around. I’d actually take these cookies either way, although I’m leaning towards this latest (correct), rather decadent incarnation. With the full amount of oil they are truly decadent – crispy on the outside, extremely moist and chewy on the inside, and totally melt in your mouth awesome. With half the oil, they stand up taller and have a firmer bite – yet still more than enjoyable. It’s a beautiful example of how fine a chocolate chip cookie can be – and dairy-free and egg-free to boot.

Hey, make them and see for yourself. You can find the recipe at the awesome PPK blog here.

I wonder what would happen if I split the difference? Now this is the kind of science experiment I like – one that involves chocolate chips. Ok that’s it. Insomnia be damned – I’m making these again.