These are BIG FAT COOKIES! The lack of egg in this recipe gives the cookies a different texture than most chocolate chip cookies; they are slightly more crispy and less "gooey." It occurs to me that they really remind me of Chips Ahoy cookies, or other commercially produced chocolate chip cookies (maybe McDonald's cookies? I can't tell, but they definitely evoke something I've had before.) Yum!
6 -7 cookies (change servings and units)
Ingredients
1/2 cup unsalted butter
1/4 cup granulated sugar
1 teaspoon vanilla
3/4 cup all-purpose flour, plus
3 tablespoons all-purpose flour
1/8 teaspoon baking powder
1/2 cup chunky chocolate piece
1/4 cup pecan halves, salted,roasted
Directions
1 Preheat oven to 300F degrees.
2 Beat butter and sugar in bowl of heavy-duty electric mixer until light and creamy.
3 Beat in vanilla.
4 Add flour and baking powder; beat just until mixed.
5 Stir in chocolate pieces and pecans.
6 Dough will be firm.
7 Shape into 6 or 7 lemon-sized balls.
8 Arrange 3 inches apart on ungreased baking sheet.
9 Using palm of hand, flatten each cookie to 1/2-inch thickness.
10 Bake cookies until faintly browned at edges, about 45 minutes.
11 (The cookies are so big that they require a long baking time.) Remove from oven; let cool on wire rack.
here's one that uses yogurt instead of eggs:
INGREDIENTS
1/2 cup packed brown sugar
1/2 cup white sugar
1/4 cup margarine or butter
1/4 cup shortening
1/2 cup plain nonfat yogurt
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the brown sugar, white sugar, margarine and shortening until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.