Monday, February 27, 2012

Chocolate Chip Cookies

So yes I know this is a bit generic but SO DELICIOUS.  I used to use the Nestle Tollhouse recipe all the time but the whole cup of butter thing made it not so lactard safe :)  A friend of mine discovered butter flavored crisco (as mentioned in previous post) and made delicious cookies with it so I have been wanting to try as well.  I have made the recipe before with the vegan butter I used for the red velvet chocolate chip cookies but I wanted to give it another try.  Let's discuss HOW AWESOME it turned out.  I will totally be trying the red velvet chocolate chip cookies AGAIN (even though they were awesome the first time, I bet they will be even better!!!)

Anyway.  The Tollhouse recipe can be found here: Nestle Tollhouse
But here it is minus the nuts!
Ingredients:


  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter (1 cup buttered flavor crisco + 2 tablespoons water)
    • room temp!!!!  (this is what makes these super soft)
  • 3/4 cup granulated sugar
  • 3/4 packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips (Ghirardelli makes some lactose free!!!)
Directions:
  • Preheat oven to 375F
  • Mix flour + baking soda + salt into a small bowl
  • Beat together the butter, sugars + vanilla extract in a large bowl - until creamy
  • Add the eggs one at a time + beat well after each
  • Gradually beat in the flour mix
  • Stir/fold in the chocolate chips
  • Drop onto ungreased baking sheets
  • Bake for about 9 minutes (up to 11) until nicely golden brown
  • Remove, let sit for a moment and then transfer to wire racks
  • Attempt to not scarf them all immediately
  • Grab a cold glass of lactose free milk
  • Now eat but save at least one to share ;)
I'm bringing the majority of these to work with me tonight but I will leave a couple at home for Jesse :)

1 comment:

  1. I made these again tonight because Jesse was having some friends over for poker (one of whom is ALSO lactarded) but I didn't realize I was almost out of flour. I made them with just 2 cups flour and they were even more moist. I think I would officially amend the recipe for lactarded butter to be 2 cups but those of you who get to eat real butter...follow the recipe as is!

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