CHOCOLATE CHIP RECIPE WITHOUT EGGS RECIPES
JACQUES TORRES' CHOCOLATE CHIP COOKIES | RECIPE - RACHAEL ...
2 types of flours and sugars are used to make chocolatier Jacques Torres' chocolate chip cookies.
Provided by Jacques Torres
Number Of Ingredients 14
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl
- Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes
- Add eggs, one at a time, mixing well after each addition
- Stir in vanilla
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds
- Drop chocolate pieces in and incorporate without breaking them
- Press plastic wrap against dough and refrigerate 24 to 36 hours
- Dough may be used in batches, and can be refrigerated up to 72 hours
- When ready to bake, preheat oven to 350˚F
- Line a baking sheet with parchment paper or a nonstick baking mat
- Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto baking sheet; for a more attractive cookie, turn horizontally any chocolate pieces that are poking up
- Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes
- Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more
- Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day
JACQUES TORRES' CHOCOLATE CHIP COOKIES | RECIPE - RACHAEL ...
2 types of flours and sugars are used to make chocolatier Jacques Torres' chocolate chip cookies.
Provided by Jacques Torres
Number Of Ingredients 14
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl
- Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes
- Add eggs, one at a time, mixing well after each addition
- Stir in vanilla
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds
- Drop chocolate pieces in and incorporate without breaking them
- Press plastic wrap against dough and refrigerate 24 to 36 hours
- Dough may be used in batches, and can be refrigerated up to 72 hours
- When ready to bake, preheat oven to 350˚F
- Line a baking sheet with parchment paper or a nonstick baking mat
- Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto baking sheet; for a more attractive cookie, turn horizontally any chocolate pieces that are poking up
- Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes
- Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more
- Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day
YOGURT CHOCOLATE CHIP COOKIES RECIPE | ALLRECIPES
This is our "go-to" recipe for eggless chocolate chip cookies. I substitute sour cream for the yogurt since I never have plain yogurt in the house, and then change out the semi-sweet chocolate chips for dark chocolate, or cranberries and white chocolate chips, depending …
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From allrecipes.com
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CHOCOLATE CHOCOLATE CHIP COOKIES II RECIPE | ALLRECIPES
A great change from chocolate chip cookies - delicious and very rich and chocolate-y. I agree that the recipe is a bit confusing. I had to read it over a few times to understand what I needed to do. It should say "Combine dry ingredients EXCEPT THE WHITE AND BROWN SUGAR; in separate bowl cream sugars, eggs…
From allrecipes.com
From allrecipes.com
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CHOCOLATE CHIP MUFFINS RECIPE | ALLRECIPES
I did alter the recipe a little bit, the changes I made: 1 cup of milk instead of 3/4 cup 2 eggs instead of 1 egg and 1 teaspoon vanilla extract for a little added flavor. I also used the traditional …
From allrecipes.com
From allrecipes.com
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BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE RECIPE | ALLRECIPES
These were exactly what the title states: big, fat, and chewy! So easy to make, I think I found a new favorite chocolate chip recipe. I substituted margarine for butter and they still turned out great; put in two whole eggs; and put in only one cup of chocolate …
From allrecipes.com
From allrecipes.com
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CHOCOLATE CHIP MUFFINS RECIPE | ALLRECIPES
I did alter the recipe a little bit, the changes I made: 1 cup of milk instead of 3/4 cup 2 eggs instead of 1 egg and 1 teaspoon vanilla extract for a little added flavor. I also used the traditional method, mixing all dry ingredients, then all wet in another bowl and then …
From allrecipes.com
From allrecipes.com
See details
BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE RECIPE | ALLRECIPES
These were exactly what the title states: big, fat, and chewy! So easy to make, I think I found a new favorite chocolate chip recipe. I substituted margarine for butter and they still turned out great; put in two whole eggs; and put in only one cup of chocolate chips …
From allrecipes.com
From allrecipes.com
See details
