Chocolate Chip Cookies

These are my best cookies, and most likely the best cookies in the world. I realize that is not at all a humble thing to say, but it’s true. Try them for yourself and you’ll see! I’ll put the regular recipe up first, then the “healthified” recipe I made the other day. Good news – the taste, texture, look, everything is EXACTLY the same!

Chocolate Chip Cookies (E, N)
makes about 50 cookies

Ingredients:

1/2 cup butter, at room temperature
1/2 cup Crisco
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla extract

3 tbsp. water
3 tbsp. canola oil
2 tsp. baking powder

1 1/4 cup all-purpose flour
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. salt
Dash of cinnamon (optional)

2 cups (12 oz) Nestle mini semisweet chocolate chips

Directions:

  1. Preheat oven to 375*F. Line a baking sheet(s) with parchment paper.
  2. In a stand mixer (or using a hand-held beater) cream together butter, Crisco, and sugars. Add vanilla extract.
  3. In a small bowl, combine water canola oil, and baking powder. This is the equivalent to two eggs. Mixture might bubble.
  4. With mixer on slow, add “egg” mixture to butter and sugar mixture.
  5. In a medium bowl, combine flours, baking soda, salt, and cinnamon.
  6. With mixer on slow, add flour mixture to sugar mixture in thirds.
  7. Mix in chocolate chips.
  8. Drop by rounded tablespoons onto parchment paper-lined baking sheets. Bake for 6-8 minutes (baking time depends on oven).
  9. Remove from oven, allow to cool on baking sheets for 2 minutes, then move to a cooling rack.
  10. Enjoy!

Now for the healthified recipe:

Ingredients:

1/2 cup butter, at room temperature
1/2 cup Crisco
1/2 cup sugar
1/2 cup brown sugar
1 tsp. vanilla extract

3 tbsp. canola oil
3 tbsp. water
2 tsp. baking powder

1 cup all-purpose flour
1 1/4 whole wheat flour
1 tsp. baking soda
1 tsp. salt

2 cups (12 oz) Nestle mini semisweet chocolate chips

Follow the above directions.

Nutrition (for the healthier cookies):

Notes:
– To store these cookies, you can put them in a plastic zip-lock bag or in plastic containers. If you won’t be consuming them within 3 or so days, freeze them.
– As for the healthified cookies, I know there are other ways to make them even healthier, but I didn’t want to go too crazy with this batch! I think next time I might substitute applesauce for half of the butter/Crisco. Or perhaps Greek yogurt. I don’t really want to touch the canola oil in the “egg” mixture, just because that’s such a crucial aspect of cooking allergy-free.

7 comments

  1. […] thing to give people for their birthday is food. If I don’t know the person very well, chocolate chip cookies are always the best bet. However, it is the most fun making food for someone I know well, because […]

  2. […] upset), another girl from Germany is bringing in German chocolate, and I’m going to make my Chocolate Chip Cookies. That is going to be one seriously fun way to end a seriously fun […]

  3. […] baked two batches of cookies: Chocolate Chip and Oatmeal […]

  4. […] Egg/Nut-Free from Liv Lives Life and Gluten-Free from After the Ivy […]

  5. Just tried your recipe for chocolate chip cookies for my 3 year old son with an egg allergy. Oh my goodness!! They’re wonderful! Thank you so much! I love to bake and it’s been quite the challenge finding recipes that I think are just as good as our egg-filled favorites, and this recipe is absolutely perfect…they even look “normal”! Can’t tell you how happy it made us–thanks so much!

    1. Joy, I can’t tell you how happy this comment makes me! I’m so, so glad you and your son liked them! I agree, it is very difficult to find consistent, “normal”, egg-free recipes, so I’m so glad you found this one helpful. Thanks for your sweet comment – it made my day!

  6. […] Egg/Nut-Free from Liv Lives Life and Gluten-Free from After the Ivy […]

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