Friday, July 25, 2008

Egg-Less Chocolate Chip Cookies

This surprisingly makes a really good cookie and cookie dough. The cookies turn out thin and chewy and it's a great food storage recipe since you don't have to use eggs.

1 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
10 tablespoons butter, room temperature
1/2 cup sugar
1/3 cup light brown sugar, packed
3 tablespoons light corn syrup
2 tablespoons milk
1 tablespoon pure vanilla extract
7 oz semi-sweet chocolate, cut into large chunks or chocolate chips
½ cup toasted walnuts or pecans, chopped

Preheat the oven to 375 degrees F (191 C)

Thoroughly stir together the flour, salt and baking soda in a medium mixing bowl.

Using an electric mixer, cream butter and sugar in a large bowl until light and fluffy; Add the corn syrup and then add the milk and beat well. Beat in the vanilla.

On low speed (or by hand) gradually add the flour mixture until thoroughly combined. Scrape down sides of bowl with a rubber spatula. Stir in the chocolate and nuts

Drop batter by rounded tablespoonfuls spacing 2 inches apart onto parchment lined cookie sheets. Bake for about 10- 12 minutes or until the edges just begin to brown. Remove from oven and let cookies cool on sheets for about 5 minutes. Carefully transfer to a rack to cool and set.

Makes about 30


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