Friday, August 17, 2012

Egg Free Chocolate-Chocolate Chip Cookies (or Double Chocolate Chip Cookies)

Once upon a time there was a boy and girl.  The boy saw the girl at church and it was love at first sight.  The girl kept wondering why this boy kept staring at her. Shortly after this boy and girl got to know each other at a church potluck social.  The girl brought some homemade chocolate-chocolate chip cookies to the party.  One bite of the cookies and the boy knew... he had to marry this girl!  Yes.  This is my love story.  You always hear that the way to a man's heart is through his stomach, right?  I suppose it is true after all.  We are celebrating 7 years this month!  Chocolate-Chocolate Chip Cookies continue to be my hub's favorite.  He practically begs me to make them. (and when I do make them, they last maybe 2 days). Since our family is egg-free, I just make these fabulous cream cheese chocolate chip cookies with a few adjustments to make them Chocolate-Chocolate Chip Cookies.  Just for fun though, I thought I'd post the original cookie love potion which marked the beginning of our relationship.

{Psst.  FYI: I would highly recommend making some of these, like today, because I am posting a few more recipes involving this little cookie here.  So make some- but save some- resist the urge to eat them all.  Even it that means hiding some in the freezer. :) }

 And the boy and girl got married and had babies.  2 of them.  This one had a hard time keeping her hands off the cookies mommy was trying to photograph!  Can you blame her?  I can't.  :)

Chocolate-Chocolate Chip Cookies

From Egg Free Bakery, Adapted from recipe at Mel's Kitchen Cafe

4 ounces cream cheese, softened
12 tablespoons butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1-3/4 cups plus 3 tablespoons all-purpose flour
1/4 cup cocoa power
1 1/2 cups semi-sweet or milk chocolate chips

Preheat the oven to 325 degrees F and line baking sheets with parchment or silpat liners. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy. Mix in the vanilla. Add the dry ingredients and mix until mostly incorporated but a few dry streaks remain. Add the chocolate chips and mix until combined and no dry streaks remain. Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball with the palm of your hand (I find I have to flatten these quite a bit because they don't spread very much when baking or cooling-- not pancake flatten, but it will look more like a disc than a ball when going into the oven). Bake the cookies for 12-14 minutes until set. Let the cookies cool for ten minutes on the baking sheet and then transfer to a cooling rack to cool completely. Makes about 2-3 dozen cookies.

*Note: Sometimes I fudge on the amount of butter and add a few tablespoons less and they still turn out just fine.  Another reminder about how shaping these correctly is very important! :)

Original Cookie Love Recipe
From: my mom :)

2 sticks butter or margarine (I always used margarine.  I like Imperial brand best!)
1 cup shortening (vegetable or butter-flavored, but butter-flavored adds a little more flavor)
1-1/2 cups sugar
2 cups brown sugar, firmly packed
3 eggs
2 tbsp. vanilla
5-1/4 cups flour
3/4 cup cocoa powder
1 tsp. salt
1-1/2 tsp. baking soda
3 cups semisweet chocolate chips

Preheat oven to 350 degrees.  In a large bowl, cream butter and shortening.  Add sugars and beat until fluffy.  Beat in eggs, one at a time.  Stir in vanilla.  Add flour, salt, soda, in batches.  Stir in chocolate chips.  Dough should not be overly sticky, but easy to handle.  If it is too sticky, the cookies will spread when they bake in the oven.  Add a few more tablespoons of flour, if needed. Roll the dough into balls, using 1 tbsp of dough, and place balls on ungreased cookie sheet.  I can fit between 12-15 cookies on a pan.  Bake for 10 minutes.  These are best if they are slightly underbaked. Let cool about 5 minutes and remove to wire rack to cool completely.  Delicious warm out of the oven, but fantastic after they've sat for a day.  Yield: A lot of cookies.  I don't remember exactly how much, actually, 4-5 dozen maybe?  Perfect for large families, parties- or freeze some (either raw dough or baked cookies) to enjoy later.

*Note: For high altitude, reduce sugars by about ¼ cup and increase flour-- don't have an exact measurement, just have to judge by how the dough looks.  It should not be sticky, but easy to handle. Recipe can easily be halved- use 2 eggs if halving recipe.

Sharing recipes with Real Food Allergy Free's Allergy Free Wednesdays.

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