You know how you have a craving and nothing is going to satisfy you till you get that one item?? Well, Bob was craving Chocolate Chip Cookies the other night and I had no eggs with which to make them.
So, a quick internet search later, I found a recipe for eggless Shortbread Chocolate Chip Cookies. These things are marvelous! I like them much better than the original Toll House Chocolate Chip Cookie recipe. The cookies are light, crunchy and crumbly and have a buttery shortbread taste. YUM!
This recipe could also be used without any additions for standard Shortbread Cookies and with the addition of pecans to make Pecan Sandies. One recipe – many options. Gotta love that.
Shortbread Chocolate Chip CookiesMakes 2 dozen
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter
1/2 cup white sugar
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts
- Preheat oven to 300 degrees F (150 degrees C).
- Sift together the flour, baking powder and salt, set aside. In a medium bowl, cream the butter and sugar together until fluffy. Gradually stir in the dry ingredients, then stir in the walnuts and chocolate chips.
- Roll or scoop dough into walnut sized balls. Place them on unprepared cookie sheets 1 1/2 inches apart. Flatten cookies slightly. Bake for 15 to 20 minutes, until light golden brown. Remove from sheets to cool on racks.