Thursday, March 25, 2010

Chocolate Chip Cookies (Egg Free)

This is adapted from a recipe I found on Recipezaar:

Makes about 30 small cookies

Ingredients

* 1 cup + 1 tablespoon all purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup butter, softened
* 1/3 cup sugar
* 1/3 cup brown sugar, packed
* 1 1/2 teaspoons Ener-G Egg replacer (you can get this at whole foods - it's really worth it. It is potato starch, tapioca and leavining agents. It can be used for many baking recipes with eggs.)
* 1/8 cup water
* 1/2 teaspoon vanilla
* 1/2 cup semi-sweet chocolate chips (I use whole foods semisweet chocolate chips which come in a blue bag. I have found the chips you use really makes a difference. These are better than the Toll house chips.)

Directions

1. Preheat oven to 380 degrees Fahrenheit.
2. Combine flour, baking soda and salt in a bowl and set aside.
3. Beat softened butter with the sugar and brown sugar until well combined. It will look light brown and fluffy. This is the most important step so make sure it is really creamed.
4. Whisk the Egg replacer and water in a small bowl until frothy (this is important too - it should really have bubbles on the surface.) Add Egg replacer mixture and vanilla to the sugar mixture and mix well.
5. Add the flour mixture gradually, beating after each addition. I use a hand mixer on the lowest setting
6. Stir in the chocolate chips.
7. Drop by rounded teaspoon onto cookie sheets lined with parchment paper (allows for easy cleanup) and bake at 375 for about8-12 minutes. Watch closely and remove when light brown. Otherwise they will get very hard the next day.
8. Let cool for 3 minutes on cookie sheet, then remove from cookie sheet and let cool completely on wire racks.

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