Monday, December 10, 2012

Chocolate Chip Meltaway Cookies (Egg-Free)

I'm not sure the exact title of these cookies, but it seems only fitting. I got this recipe from a cornstarch website and it has been awesome. These are succulent to all who try them, allergies or no. This is the recipe I've used for two years in replacement of regular Chocolate Chip cookies. The end result is not even close to a real Chocolate Chip cookie, but is uniquely delicious. I remove them right at the 10 minute mark to keep the cookie soft and extra luscious, although they are a little more brittle at this stage so make sure to cool completely. If you cook for longer, they have a slight crunch to them, but immediately melt away as you eat.

Chocolate Chip Meltaway Cookies

1 c. flour
1/2 c. corn starch
1/2 c. powdered sugar
3/4 c. (1 1/2 sticks) butter
1 tsp pure vanilla extract (or vanilla bean paste)
1/2 c. semi-sweet chocolate chips

Combine flour, corn starch and powdered sugar in a medium bowl and set aside.
Beat butter in a large bowl with mixer at medium speed until smooth. Add flour mixture and vanilla; beat well until blended. Fold in chocolate chips with a spoon. (If necessary, refrigerate dough 30 min. to 1 hr. or until easy to handle.)
Preheat oven to 350 F. Shape dough into 1-in dough balls. Place 2 inches apart on ungreased baking sheet; flatten slightly with a floured fork.
Bake 10-12 min. or when edges are lightly browned. Remove; cool completely on wire racks. Store in a tightly covered container. Can be frozen. 

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