Friday, December 17, 2010

Delicious (and easy) Chocolate Chip Cookies;)

A while back at the allergist, they encouraged me to sparingly bake with eggs to see if Chris and Lydia would be ok with small amounts of eggs.

While that was GREAT news, it's also a challenge. When is it really a "good" time for the kids to have a reaction??? I mean, really..... when do we really want to stick a kid with the Epi-pen or rush them to the emergency room???

I have used eggs for some boxed brownies when in a rush to fix them for a church function (although I LOVE homemade brownies soo much more and will probably continue to make them from scratch). And Lydia and Chris have so far been ok with the few eggs I've "snuck" in!

Last week while baking I pulled out another new bag of flour (we got through flour like CRAZY around here). I noticed a few recipes on the back of the bag and one really caught my eye! It was for Ultimate Double Chocolate Chip Cookies!!! But what really caught my eye was that it called for ONE egg.....

and all the other ingredients we CAN have too;) A Perfect Recipe!!!

And they turned out delicious.... soo good!! We made them for ourselves last week(and this week) and to bring to 2 parties this week:) Soooo good that I thought I should share....

Ultimate Double Chocolate Chip Cookies
Prep Time: 15 minutes
Cook time: 8-13 minutes

1 1/4 cups firmly packed light brown sugar
3/4 cup Butter Flavor Crisco All-Vegetable Shortening
2 Tbs milk (we use soy)
1 Tbs vanilla extract
1 large egg
1 3/4 cups all purpose flour
1 tsp salt
3/4 tsp baking soda
3/4 cup semi-sweet chocolate chips (we did a cup!!)
3/4 cup mini semi-sweet chocolate chips (we left this out)

HEAT oven to 375F. Combine brown sugar, shortening, milk and vanilla in a bowl. Beat at medium speed with mixer until light and fluffy. Beat egg into creamed mixture.

COMBINE flour, salt, and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips.

DROP rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet.

BAKE at 375F for 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack; remove cookies to rack to cool completely.

***The only changes we made was to cool the cookies on the baking stone and then transferred it to another thinner cooled baking sheet lined with waxed paper. And we only baked them like 8 or 9 minutes .... they were very chewy when first from the oven, but when they are cooled they are perfect!!

Makes me sooo hungry to bake a couple more batches!!!

4 comments:

Jenny said...

They sound yummy! I'm glad the kids can have some real cookies now!!

Sarah Halstead said...

Yummy! I will have to try these. Thanks for sharing. Glad they are doing well with a little egg.

Angela said...

My MIL and Eden made these tonight. Yummy!!! Thanks for sharing :)

Sarah Halstead said...

I am making them right now. I used butter because I forgot to get shortening. The batter taste good. Just waiting for them to finish cooking. :)