The last recipe I posted for Mayonnaise Chocolate Chip Cookies was kind of weird. And by weird, I mean the ingredient list includes shortening, cake flour and cashews. That's not to say those cookies are bad (my notes say otherwise), but this new recipe is for true mayonnaise chocolate chip cookies where ¾ cup of mayonnaise stands in for butter. Here's one fresh out of the oven.
Mayonnaise Chocolate Chip Cookies
The recipe is a fun way to use mayonnaise, and the cookies are actually worth eating! Their texture is less cakey than I expected -- more dense and with crumbly shells. They obviously do not have any butter flavor, but there's plenty of flavor from the chocolate chips and vanilla. And as a bonus they are really easy to make because you just stir everything together.
Duke's Mayonnaise Cookbook
The recipe is from Ashley Strickland Freeman's Duke's Mayonnaise Cookbook which is a very fun read with plenty of imaginative ways to mayonnaise. The only problem is it's brainwashing me into thinking Duke's is the best mayonnaise because every few pages there are quotes from chefs pledging their loyalties in big red letters on a yellow background. I can't really relate because my parents only bought Miracle Whip, and when I finally did try actual mayonnaise I thought something was wrong with it because it wasn't sweet. So for a few decades I thought I didn't like mayonnaise at all. It wasn't until I started using it as a baking ingredient (Hello, Mayonnaise Cake!) that I slowly started warming up to it.
Guess it's time for some more mayonnaise side-by-side tastes test. Whatever's left can go in chocolate chip cookies!
Mayonnaise Cookies with Hellmann's
With the holiday weekend and the recipe's popularity, I tested the mayonnaise cookies again using Hellmann's instead of Duke's. The Hellmann's version baked up medium-thick with the same soft texture and slightly firm finish once cool, but the cookies stayed a little lighter in color.
If you are using Hellmann's and feel like your cookies are too light, you can try baking at 375F or altering the recipe itself by adding a teaspoon of molasses. On the other hand, I know some of you like your cookies paler than I do, so you may prefer the Hellmann's version. Below are the Hellmann's cookies baked at 350F, 350F with a teaspoon of molasses and 375F without any molasses.
Recipe
Duke's Mayonnaise Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour (weigh for best results) (260 grams)
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ¾ cup Duke's Mayonnaise (170 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup packed light brown sugar (100 grams)
- 2 teaspoons vanilla extract
- 1 large egg, cold out of the refrigerator
- 2 cups semisweet chocolate chips or chunks
Instructions
- Heat to 350 degrees F. Line a large baking sheet with parchment paper.
- In a medium size bowl, mix together flour, cornstarch, baking soda and salt.
- In a large bowl, whisk together the mayonnaise, granulated sugar, brown sugar, egg and vanilla extract.
- Add the flour mixture to the mayonnaise mixture and stir until blended, then stir in the chocolate chips.
- Drop batter by slightly rounded tablespoons or a medium cookie scoop onto the parchment lined baking sheet and bake at 350 for 12 to 14 minutes.
- Let cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
Anna says
Hi Gretchen! I'm glad you made it work for you. I make them with 2 cups of flour, 1/2 teaspoon baking soda and everything as written in the card. The dough is soft, but the cookies bake up just like the photo. It always amazes me how the same recipe can vary from kitchen to kitchen. It would be so fun to bake these together and see what we are doing differently or if it's the brands.
Gretchen says
I added a teaspoon of baking powder, extra teaspoon of vanilla and an extra extra 1/2 cup of flour because it was too soft of a dough. My cookies were not flat and were quite good.
Anna says
Chilling the dough might still help a little, but these cookies are medium thickness and should not come out thin. That being said, I hope you will try some other "non-mayo" chocolate chip cookie. There are a lot of good recipes that won't come out flat. One hidden gem is the old Baker's One Step. It's the one in the post I'm linking you to, not in the recipe card. You can use all butter or a combination of butter and shortening, but give it a try! https://www.cookiemadness.net/2008/05/04/bakers-chocolate-chunk-cookies-recipe/ Another recipe that won't come out flat is the old Betty Crocker one.https://www.cookiemadness.net/2011/05/14/betty-crocker-chocolate-chip-cookies/
Mareli says
Hi! Should I chill the cookie batter before cooking or does it not really matter since butter is not being used?Every time I bake, my cookies turn out flat. Thanks so much
Anna says
I agree, Christal. I wish we'd discovered Duke's earlier. Let me know what you think of the cookies! Personally, they are fun and definitely soft, but I don't think I'd call them the ultimate CCC.
Cricket’s Country Cookin’ says
Cindy D., I’m sure you could substitute a different brand of mayo, but from personal experience I can tell you it won’t taste the same. You can find Duke’s on Amazon. If you do try it out, let the red of know how your cookies turned out. Thanks!
Cricket’s Country Cookin’ says
Trust me, Duke’s really IS better. I don’t know what their secret is, but there really is a difference. It’s not the same as Kraft, Hellman’s, or any generic brand. It’s not as vinegar-y as Kraft and not as sweet as Hellman’s. It’s great in potato, tuna, chicken, and ham salad, deviled eggs, or in a simple sandwich. I’ve made mayonnaise biscuits and chocolate cake with mayo, but in all my years of baking, I never cake across a recipe for cookies with mayo as one of the ingredients. I’m going to have to try these! I’m on a quest for the perfect CCC recipe! Thank you for sharing this recipe, and for sharing the delicious, hidden gem of Duke’s mayo!
Anna says
Cindy, I am sure any mayonnaise would work. Something like Miracle Whip or a dressing might not work because of other flavorings and sugar, but any brand of plain mayonnaise should be fine.
Cindy D says
No Duke's here in eastern Washington state. Would Best Foods work? or Hellman's if I can find it?