We love Divvies. We love Divvies because our son has severe food allergies and, for quite a while, Divvies was one of our only options for non-homemade cookies. And a delicious option it's been. Recently, Lori Sandler, the mom behind Divvies, released The Divvies Bakery Cookbook, published by St. Martin's Press. Inside, you'll find amazing recipes for things like cupcakes, fudge, and candy, as well as delicious ideas for quick treats and snacks.
If it sounds like we're trying to sell this cookbook, we are! We love it. In fact, our initial plan was to give away our one and only copy to a Half Assed Kitchen reader, but we've decided we can't part with it. So, if you want it, you'll have to buy your own.
To tide you over, though, we're posting the recipe for Benjamin's Chocolate Chip Cookies. The recipe that started the Sandlers down the path of founding Divvies.
Update: Lori Sandler has generously offered to give away one copy of The Divvies Bakery Cookbook to a lucky Half Assed Kitchen reader. All you have to do is head over to Divvies' contact page, enter your info (if you don't mind doing that) and mention Half Assed Kitchen in the Message field. Good luck!
Rating: 3/4 assed
Here's what you need and how you do it
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons Ener-G Egg Replacer
2 Tablespoons water
1 cup dairy-free margarine
3/4 cup granulated sugar
3/4 cup packed, dark brown sugar (we used light brown)
1/4 cup silken tofu, pureéd
2 teaspoons vanilla extract
2 cups Divvies Semisweet Chocolate Chips (you can use any chocolate chips you find that are safe, we do Trader Joes Semi-Sweets)
Preheat the oven to 350 degrees. LIne three cookie sheets with parchment paper.
In a large bowl, whisk together flour, baking soda, and salt. Set aside.
In a small bowl, whisk the egg replacer with the water until well dissolved. Set aside.
In a mixing bowl, beat margarine and sugars with an electric mixer on high speed until just fluffy. Be sure to scrape down the sides of the bowl with a spatula and continue to mix.
Add the pureéd tofu, egg replacer, and vanilla to the mixing bowl. Mix until well combined, scraping down the sides of the mixing bowl.
Add the flour mixture to the wet ingredients and mix until well incorporated. Fold in 1-3/4 cups of the chocolate chips by hand, and be certain not to over-mix the dough.
Scoop the cookie dough with a #24 ice cream scooper, and place the scoops 2 inches apart on the parchment paper-lined cookie sheets. Flatten each scoop slightly with your hand.
Bake the cookies in a preheated oven for 18-20 minutes, rotating the cookie sheets halfway through the baking time, until the edges begin to turn golden.
After the cookies have been baking for about 5 minutes, distribute the remaining 1/4 cup of chocolate chips among the cookies, placing a few on top of each.
Cool the cookies directly on the baking sheets.
Makes two dozen 3-inch cookies.
Half Assed corners we cut: Mix the dry and wet ingredients in one big bowl. Forget the ice cream scooper and use a regular spoon. Mix all the chocolate chips in at once. Also, we only baked ours for 8 to 12 minutes. We have kind of a crap oven, but if we would've gone to 18-20 we would've had charcoal briquets on our hands.
Sandler also notes that you can mix the cookie dough in with dairy-free ice cream for a chocolate chip cookie dough treat. We love this idea!
For a printable version of this recipe, click here.