Recipe: Pantry Chocolate Chip Cookies (Chocolate Chip Cookies with No Raw Egg)
You can sneak some of this dough! But don’t say I told you…. Photo: Anne Cleary
This recipe, like basically all of my cooking, happened accidentally. I started baking cookies then realized we didn’t have any eggs in the fridge, and I was NOT about to abandon my cookie mission. So, I did a little research and came up with a magic ingredient. I’ve tweaked the recipe since, and now it’s actually part of the regular rotation, easy to throw together and I don’t usually even have to go to the store to grab eggs (since I prefer to be fully stocked on chocolate chips at all times, and of course Bob’s Red Mill Organic AP flour.)
Like the pizza dough post, this one is also shown in our ski video, The Recipe, coming soon. Thanks for reading! Happy baking and happy adventuring!
Pantry Chocolate Chip Cookies (No-Raw-Egg Cookies)
Notes:
**These don’t have any raw egg in them (if you use store-bought mayo), so you can take from that what you will (sneak samples of the raw dough, use it for making cookie dough ice cream), however don’t say I told you it was okay because the FDA does NOT recommend eating raw flour for E.Coli risks and more
**I have only made it using regular mayo but if you wanted to make these vegan (or for someone with an egg allergy) I bet they would work with a vegan mayo instead, and swapping out vegetable shortening for the butter. Let me know how it works out!
Molasses plus sugar equals brown sugar just in case you ever find yourself out of brown sugar…but you’re probably a better planner than me and never realize you’re out of something last minute. Now, I barely buy brown sugar any more and always have molasses on hand. Photo: Anne Cleary
INGREDIENTS
1 c. white sugar
1 T molasses (if you don’t have molasses you can substitute a half cup, packed, of brown sugar for half of the white sugar)
3/4 c (one and a half sticks) unsalted butter
1 tsp vanilla
2 rounded tablespoons mayonnaise
2 c Bob’s Red Mill Organic All-Purpose Flour
1 tsp Bob’s Red Mill Baking Soda
1/2 tsp kosher salt (use 1/4 tsp if using table salt)
2 c semisweet or dark chocolate chips (my all-time favorite are the Ghirardelli 60%)
DIRECTIONS:
Preheat oven to 375 degrees.
Cream butter and sugar(s) together in an electric mixer until light and fluffy, which may take a few minutes. Add mayonnaise, molasses and vanilla, and beat on medium until well mixed. Sprinkle the flour, soda, and salt on top and mix by hand with a rubber spatula until most of the flour disappears. Stir in chocolate chips.
Form into balls and bake at 375 for 8-12 minutes, checking them at 8 and GENTLY rotating cookie sheets back to front and top to bottom if necessary. Cool on sheets for a minute or two before transferring to wire racks.
We heard there were cookies coming out of the oven? Photo: Anne Cleary
