Cookies are made of butter and love. ~Norwegian Proverb
We eat these faster than I can make them. True story. I think the recipe I use makes about 4 dozen cookies, only about 3 dozen make it into the tin, and then the tin is empty in 3 days or less. After all the days and nights playing with every recipe under the sun, thanks to hubby's cousin, we finally have a winner. Scootch begs me to make them on a daily basis, and I really can't blame him. They are, in every way, just like the floury, doughy, chocolate chip cookies of my youth. But allergy friendly for my little boy.
Soft Chocolate Chip Cookies
2 1/4 C flour
1 tsp baking soda
1/2 tsp salt
1 C unsalted butter
3/4 C packed brown sugar
1/4 C granulated sugar
1 package instant vanilla pudding mix
1 1/2 tsp vanilla
1 Tbsp Ener-G egg replacer
1/4 C milk
1/2 C chocolate chips (or more if you desire)
-Preheat oven to 350F
-Whisk together flour, baking soda, & salt, and set aside
-In a separate bowl, beat butter until creamy (about 2 minutes)
-Add sugars to butter gradually, beating until fluffy (about 2-5 minutes). Scrape sides
-Beat in pudding mix until blended
-Whisk together Ener-G and milk in separate bowl and add to bowl, beat well.
-Add vanilla and beat until smooth. Scrape well.
-Stir in flour mixture until just incorporated.
-Stir in chocolate chips
-Drop by heaping tablespoons into baking stone (or a cookie sheet if you use that) leaving about 2 inches between cookies.
-Bake at 350F for 12-15 minutes or until bottoms are browned.
-Cool for 2 minutes on pan before transferring to cooling rack
The cooking time might vary. I use a baking stone, which takes a few minutes longer to heat up and brown your baked goods. If you use a cookie sheet, its thinner, so you might need to reduce the cooking time a few minutes.
Also, the part about letting them cool is important. Don't skimp on that step like I tried to do or your cookies will be ravaged and you'll be forced to eat them as a failure offering. (Or maybe I do it intentionally?? I'll never tell!)