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 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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