Recipe: My Special Chocolate Chip Cookies
Dear In Good Taste Catering By Stacey Blog Readers,
This recipe is extremely special to me. In fact, I very, very rarely give it out, but after some soul searching, I wanted to share it.
As many of you know, I have two beautiful children. My son is an amazing young man, but many years ago we discovered that he had severe food allergies. Without going into too much detail, many of the ingredients and foods that you and I take for granted, are capable of putting his life in danger.
Imagine a childhood without cookies.
I understand that my son is not the only child who has to worry about what he eats. More and more severe food allergies are increasingly common.
I developed this cookie recipe for my son and I’m finally ready to share it with you so you can bring a very special treat to those who you love without worry.
If you have any questions about this recipe, please contact me. It is dairy, nut and egg free.
Prep Time: 2.5 hours
Total Time: 3 hours
Ingredients:
2 1/2 of cups all-purpose flour
1 tsp of baking soda
2 tsp of baking powder
1 tsp of salt
1 cup of soy margarine
¾ cups of sugar
1 cup of brown sugar
1 tbsp. of vanilla
3 tablespoon of soy milk
3 tablespoon of vegetable oil
1 bag of dairy free, nut free , egg free chocolate chips. I recommend Enjoy Life Chocolate Chips. It’s a great brand!
Cooking Instructions:
In a bowl mix the flour, baking soda, baking powder and salt. Set the bowl aside.
In a mixer, mix the brown and white sugar with the soy margarine until it becomes creamy. Once it’s creamy, add the vanilla and continue to stir. Then, add the water, milk and oil and stir until everything is evenly mixed.
Next add all the dry ingredients (baking soda, flour, baking powder, and salt). Mix it well!
Then, my favorite part, add the chocolate chips! Mix until they are evenly distributed as well.
You need to cover dough and refrigerate for 1-2 hours before baking. This is extremely important. It serves to firm the dough up.
Heat an oven to 350 degrees. If you’re using convection, you can make it 325.
Place a non-stick Silpat backing mat on a baking sheet. Place about 1 tbsp. of dough onto sheet one at a time. Fill the sheet, but leave about 1 inch between each spoonful of dough. As the cookies bake, they will flatten and expand. If you place them too closely together, they will spill into each other and you’ll end up with one very giant cookie or a very big mess. Neither is good!
Bake in oven 9 to 11 minutes while keeping an eye on them. For softer cookies, cook for the shorter time. For more firm cookies, cook a little bit longer. The cookies will continue to bake when you take them out of the oven, so don’t leave them in for too long.
When you take them out, let them cool before trying to remove them from the pan.
I hope you enjoy this very special recipe.