EGGLESS CHOCOLATE CHIP COOKIE RECIPES
EGGLESS CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM
These are BIG FAT COOKIES! The lack of egg in this recipe gives the cookies a different texture than most chocolate chip cookies; they are slightly more crispy and less "gooey." It occurs to me that they really remind me of Chips Ahoy cookies, or other commercially produced chocolate chip cookies (maybe McDonald's cookies? I can't tell, but they definitely evoke something I've had before.) :-) Yum!
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 6-7 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 300F degrees.
- Beat butter and sugar in bowl of heavy-duty electric mixer until light and creamy.
- Beat in vanilla.
- Add flour and baking powder; beat just until mixed.
- Stir in chocolate pieces and pecans.
- Dough will be firm.
- Shape into 6 or 7 lemon-sized balls.
- Arrange 3 inches apart on ungreased baking sheet.
- Using palm of hand, flatten each cookie to 1/2-inch thickness.
- Bake cookies until faintly browned at edges, about 45 minutes.
- (The cookies are so big that they require a long baking time.) Remove from oven; let cool on wire rack.
Nutrition Facts : Calories 269, FatContent 18.5, SaturatedFatContent 10, CholesterolContent 40.7, SodiumContent 10.2, CarbohydrateContent 23.8, FiberContent 0.9, SugarContent 8.6, ProteinContent 2.5
CHOCOLATE CHIP COOKIE DOUGH RECIPE - FOOD NETWORK
Meet your new favorite sweet treat; just a little bit will enhance your ice cream, milkshake, buttered toast-or serve as the filling of a cookie sandwich (smush some of the dough in between two vanilla wafers).
Provided by Food Network Kitchen
Categories dessert
Total Time 10 minutes
Cook Time 10 minutes
Yield about 1 cup
Number Of Ingredients 9
Steps:
- Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
- Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
- Refrigerate in an airtight container for up to 5 days.
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