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January 8, 2012 / daryleverett

America’s Best Chocolate Chip cookies

This recipe is one I’ve used for years now, but finally converted to be Casein-free, Egg-Free, and almost Soy-free. Everyone who has tried them, none of whom are on special diets other than me, say they are “amazing.” They try to eat just a bite and end up with a second cookie!

America’s Best Chocolate Chip Cookies

From Better Homes and Gardens

2-1/3 cups all-purpose flour

3/4 tsp baking sodda

3/4 tsp Salt

1 cup butter sub (I used 1/3 c coconut oil and 2/3 c sunflower oil)

1 cup packed light brown sugar

1/2 cup granulated sugar

Substitute for 1 egg (I used OrgraN No-Egg)

1 tsp vanilla

1 package (12-oz) safe chocolate chips or chunks (we use Gevalia Semi-sweet chips)

1-1/2 cups walnuts

a little water

**Notes** I have made them with egg and dairy before with the whole amounts of nuts and chocolate and they are VERY crumbly unless you press the dough together. This time I opted to skimp on the chocolate and nuts to get them to hold together better.  I also added about 1/8 cup water after everything was mixed in because it was too crumbly for my tastes.


Preheat oven to 350*F (I tried the recommended 375 and it was too hot).

Lightly coat baking sheets with non-stick preparation of choice.

Stir together four, baking soda and salt in a large bowl.

Beat together butter substitute, brown sugar and granulated sugar. (It says until light and creamy; I beat it by hand until it looked mixed.)

Beat in egg-substitute and vanilla until blended.

Stir in flour mixture until blended. Stir in chocolate pieces and nuts. Add water a little at a time if needed to make the dough “doughy.”

Place tablespoonfuls of dough on prepared cookie sheet.

Bake at 350* for 10 minutes for chewy a little longer if you want more crunch. They should be slightly golden.

Cool baking sheets on wire racks for about 5 minutes then transfer cookies to racks to cool completely.

Yield: approx. 3 dozen cookies


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