I’m back, whew. Sorry for the delay in getting this site back up and running. Technical problems combined with a couple of crazy weeks caused me to not post as often as I’d like. But now that we’re back on track I am excited to share one of my all time favorite cookie recipes…the chocolate chip.
I have four kids, and if you are a parent you know that chocolate chip is the true standby cookie. I have my jar stocked with these delicious cookies most days of the week. They’re easy to make and taste like the real deal. Moms of food allergic children know that most treats don’t always taste like others made with full butter, cream or eggs. My search for the best chocolate chip cookie ultimately failed; nothing measured up to a “typical” tasting cookie. I soon realized that I had to create one that satisfied all my favorite traits in a cookie. It had to be decadent, slightly chewy, perfectly shaped and aesthetically pleasing to the senses. I worked on this recipe alone for two months. But when I finally came up with the right ingredients and measurements it was obvious I had found what I was looking for… The Best DAIRY, EGG and NUT Free Chocolate Chip Cookie I have ever tasted.
My taste testers are not only my children, but the children on my block who have a keen sense of what’s yummy and what’s not. These always are a hit with them. Food allergies can be isolating for the child who suffers them. But creating a delicious and successful recipe that ALL children can share and enjoy together is the best treat of all. Enjoy.
Preheat oven to 375 degrees and line a baking sheet with parchment paper. In a mixer fitted with the paddle attachment combine the shortening, brown sugar, granulated sugar, vanilla and applesauce. In a separate medium bowl combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and combine until creamy. Stir in chocolate chips and drop with a cookie scooper onto prepared baking sheet.
Bake 12-14 minutes or until lightly brown. Cool slightly on baking sheet and serve!