comfort food deluxe.
I was actually trying to recreate some cookies that I had like 30 years ago, give or take… I remember, sometime in the 1970′s, eating a cookie, well really like a batch of cookies, that were like nothing I had tasted before. My Aunt Toni made a batch of chocolate chip cookies with a chewy, gooey, date center. I thought they were good when I was a kid, but I was thinking that they must be good, right?! So I headed into this experiment with mixed results. Every date option I tried did not work, but the regular chocolate chip cookies were great. Crisp, chewy, soft all into one.
This is really not rocket science here, just a little play with the regular old Toll House recipe. I did not use chocolate chips because I do not have any. Actually I never buy chocolate chips, they are such a uni-tasker. Well, actually because all the major grocery store brands have dairy in them, but the other reason sounds more official. I find that just chopping up a chocolate bar works wonders and can be used for nearly anything.
Ordinary Chocolate Chip Cookies {dairy-free version}
makes about 2 dozen
- 2 cups spelt flour or all purpose
- 1/4 cup ground almonds (yes, I am on a kick. I put this is everything these days), substitute flour for a nut-free version
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Earth Balance Spread (not too softened) or butter at room temp
- 1 cup unrefined brown sugar, such as muscovado
- 1/2 cup granulated sugar, opt for an unrefined brand if you can
- 1 tsp vanilla
- 1 large duck egg or 2 regular chicken eggs
- 1-2 cups chocolate chunks or chips, depending on your chocoholic status
Preheat the oven to 375°F.
Prepare your pans with parchment or silpat.
In a small bowl combine the dry ingredients until well combined with a whisk. Set aside.
In the bowl of a mixer beat the Earth Balance or butter until very soft and fluffy. Add the sugars slowly and continue to beat until well incorporated and still fluffy. Then mix in the vanilla and egg completely.
Gradually add the dry ingredients to the butter, add a little at a time and beat slowly until almost combined, then repeat until finished. Add in the chocolate.
Drop by the spoonful, or use a cookie scoop, onto the prepared cookie sheets and bake for 10-12 minutes, they are done when set around the edges and nearly set in the middle. Let cool on the cookie sheet for a couple minutes, then remove to a cooling rack .
Pour yourself a large glass of milk or milk like substance and enjoy 
{ 10 comments… read them below or add one }
Question for you – what Vanilla do you use? I’m considering upgrading myself to ordering Vanilla online, but have no idea where to start…Do you have pointers for me?
Sara, I used Trader Joe’s bourbon Vanilla extract on these. But I usually use a homemade version. I keep a jar with vanilla beans and I pour cognac over them and let them soak. When the alcohol is nice and rich in color and smells of vanilla it is ready to use.
Since you asked, I decided to google it and came up with many, many how tos. This one has way more information than I ever thought possible. Many people use vodka, but I like the richness the cognac adds.
why pay the big bucks for a little bottle if you can make your own?
Oooooooh, this looks like something I absolutely need to make! Of course, my next question is – where do you buy your vanilla beans? And are they marked with a letter grade?
Sara, I did not even know there were different grades until I read that link. I buy mine at the food co-op, in bulk, that is where they are the most reasonable. Next time I am in there I am going to look more closely at the description. I bet there are good online resources, but I have not looked into that yet. Sorry, I am not much help.
I am now curious to try this spelt flour! I have made choc chip cookies with whole wheat and liked them a lot.
Joumana, I use spelt flour frequently. Even though it is still a kind of wheat, it is a different from the hybridized common wheat, it is an ancient grain. Many people can tolerate it better than today’s common American wheat. I would be interested to know what kinds of wheat you have available where you live. In my area if you want a different variety you must go to a health food store. If you give it a try let me know what you think of the results.
I’m curious, why a duck egg? Do they work better? Taste better? Sounds intriguing!
Nick, I use a duck egg, because I do not tolerate chicken eggs very well. That said duck eggs are fantastic in baked goods. Many great bakers use duck eggs, they have a higher protein content than a chicken egg. They have a much harder shell so they have a longer shelf-life. You can eat them as you would any other egg. They have less water than a chicken egg, and can get rubbery if over cooked, but have a bigger yolk if you like yolks! My family loves duck eggs so I use them frequently. Try them in your peanut butter cookies and see if you notice a difference. Thanks for the comment!
Hmmm, duck egg. I’d like to try that. I see them at our Asian market all the time.
Will I see you at IFBC this year?
Hi Lori, Give the duck egg a try. I do not notice a difference in taste in baked goods.
Looking forward to seeing you again at IFBC! I hope it is as much fun as last year