Saturday, October 11, 2008
My Ultimate Egg-Free Chocolate Chip Cookies
After years and years of trying so many different recipes...the search is finally over! I found my holy grail chocolate chip cookie. And where, you might ask, did I find such a cookie? It was written on the back of a package of Ghirardelli semi-sweet chocolate chips. It's callled Ghirardelli Chocolate Chip Cookie, and once you sink your teeth into these chewy gooey cookies, you'll be swooning for more. Oh yeah...they're THAT good.
But once I had the perfect chocolate chip cookie, I had to find a way to make it allergen-friendly for my son. I don't know what possessed me to add cream cheese in place of eggs, but it worked! And come to think of it, I actually like this version better because it stays moist and chewy for days. I keep it in an airtight container in the fridge. Just pop it in the microwave for a few seconds and it's like having freshly baked cookies everyday. YUM!
My Ultimate Egg-Free Chocolate Chip Cookie
Yields about 4 dozen cookies
Allergy Note: contains dairy and wheat
2 cups semi-sweet chocolate chips*
1 cup butter or margarine, at room temperature
3/4 cup sugar
3/4 cup brown sugar
8 oz. cream cheese, at room temperature
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
*For allergy-friendly chocolate chips, you can try Enjoy Life brand or Chocolate Dream.
(UPDATE: For years, I never felt the need to chill the cookie dough before baking it. Main reason: I was impatient. So I just mixed all the ingredients and baked them right away. That worked for me and the cookies tasted good to me but then I tried chilling dough after I placed them onto the cookie sheet and Whoa! What a difference! The cookies ended up lightly crispy around the edges and oh so ooey gooey in the middle.)
Sift together flour, baking soda and salt; set aside. In large mixer bowl, cream together butter, sugar, brown sugar, cream cheese, and vanilla. Gradually blend dry mixture into butter/sugar mixture. Stir in chocolate chips. Line two baking sheets with parchment paper. Drop heaping tablespoons onto prepared baking sheets (I like using a cookie scoop or ice cream scoop) about 2 inches apart. Refrigerate for at least 1 hour. Bake at 375ºF for 9 to 11 minutes, turning halfway into the baking, or until golden brown around the edges. Allow to cool for 15 to 20 minutes before serving.