Forget the year of the Ox, it's the month of the home-baked cookie. Didn't you know? How else do we explain TWO cookie recipes in a row?
Since our son was diagnosed with a severe egg allergy and we've had to learn to bake egg-free, we've come to PREFER cookies without eggs. When eggs are used, we can actually detect a hint of gameyness. And we'd rather just taste the sugar, butter and cocoa, thanks anyway.
So, this is an eggless chocolate cookie recipe whose original can be found in the cookbook What's to Eat? (Which has been a godsend for our egg-free baking adventures. Even though we'd like to redesign the heck out of that cover.)
If you don't care about egg-free cookies, these are still fabulously good. They're certainly not missing a thing. They can go moist or crisp, depending on how long you bake them. And did we mention chocolately? Yeah. You can never have too much chocolate.
Here's what you need and how you do it
1 cup butter or margarine, room temperature
1-1/2 cups sugar
1 cup packed brown sugar
2 cups flour
3 Tablespoons vegetable oil, 3 Tablespoons water and 2 teaspoons baking powder, mixed together
2 teaspoons vanilla extract (or just do what we do and add a big glug)
1 cup cocoa powder
2 teaspoons baking powder
1/4 cup milk or soy milk
1/2 to 1 cup chocolate chips (we used semi-sweet)
Preheat oven to 350 degrees.
Cream together butter, sugar and brown sugar. Add rest of ingredients and mix well.
Drop by spoonfuls onto cookie sheet and bake for 8 to 10 minutes.
Do not over bake or these will become excessively crispy.
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