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Nan’s (No Egg) Chocolate Chip Cookies
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[Total: 6 Average: 4.2]
Other than Christmas baking and the occasional craving for peanut butter cookies, baking cookies has never been a priority. With the imminent arrival of a first grandchild and the realization that I’m going to be a grandma soon, suddenly baking cookies seems like something I should start doing. And what better place to start than with the most popular cookie in the world – the infamous chocolate chip cookie (CCC). Of course as a conscientious ‘Nan’, I expect little ones will be sampling any cookie dough we make together, so making sure the recipe is egg-free had to be a priority. I checked out a bunch of recipes to see how others are making their CCC and looked at options for avoiding eggs. I hate to brag, but I might just have hit on the most perfect and delicious chocolate chip cookie recipe ever. Don’t take my word for it – try it out for yourself and see what you think.
This recipe makes about 16-18 3-in diameter cookies.
Ingredients
1/2 cup butter, melted & cooled to room temperature
1/2 cup brown sugar
1/2 cup white sugar
1 T honey
1/2 t vanilla extract
egg substitute mixture OR 1 beaten egg
1 cup white flour
1/2 cup wheat flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 cup (or more) semi-sweet chocolate chips (or favorite baking chip type)
Egg substitute: whisk together in small bowl: 2 T water + 1 T oil + 2 t baking powder
CCC dough:
Blend together:
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup white sugar
1 T honey
1/2 t vanilla extract
Add to sugar/butter & mix well: egg substitute mixture or add 1 beaten egg
Mix dry ingredients together then add butter/sugar mixture:
1 cup white flour
1/2 cup wheat flour
1/2 t baking powder
1/2 t baking soda
1/2 t salt
Finally, stir in 1/2 cup (or more) semi-sweet chocolate chips (or favorite baking chip type). If you kept it egg free and used the egg substitute, then you can safely taste it at this point! Dough should form a small ball easily (adjust with water or flour to right consistency). Cover the bowl and refrigerate for about 20-30 min to chill before shaping & baking.
Preheat oven to 350F.
Line large cookie sheet with parchment paper.
Remove chilled dough. Scoop out 1-2 T dough and shape into balls (this makes about a 3-inch cookie). Place balls 2-3 in apart on the cookie sheet. Bake 12-15 minutes until evenly brown. Remove the cookie sheet from the oven and let the cookies cool & set on the sheet for about 10-15 minutes before moving them to a cooling rack.
Enjoy!