Friday, February 03, 2006

Chocolate chip cookies

I realize that my choice to bake without eggs or butter is just that, a choice. But for some people with allergies it's a necessity. But they shouldn't miss out on fresh baked cookies! My friend Caroline adapted the toll house cookie recipe so that it is egg and dairy free. We love these cookies (and I love the vintage pedestal cake stand I found at a thrift store the other day!)

Caroline's chocolate chip cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) soy garden margarine
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 T. oil
3 T. water
2 t. baking powder
2 cups (12-ounce package) chocolate chips


PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat margarine, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Mix oil and water together. Add baking powder and stir. When it foams add it to the mixing bowl and combine. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. This make about 5 dozen cookies.

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