Tuesday, December 27, 2011

Unconventional Chocolate Chip Cookies

The holidays are over and I’m tired of making red and green sugar cookies. I want a good old-fashioned chocolate chip cookie. And when I decide I want to bake, I just start baking. I grab Betty, my KitchenAid stand mixer, and head to the pantry to see if I have all the makings for a chocolate chip cookie. Flour, check. Baking soda, check. Sugar, both white and brown, check.  Looks like the making of a cookie. Except...oh no.  The last of the eggs were made this morning for breakfast.  What to do? What to do? Here comes the unconventional part—use mayonnaise.  Yep, that’s what I used. To substitute two eggs I used six tablespoons of mayonnaise.  After all, what is mayonnaise except eggs, right?  And oh yeah, instead of those whimpy chocolate chips, I use the melting chocolate chips. Yep, the big chocolate discs. Yum! One suggestion: Don't tell the cookie eaters that that the cookies are made mayonnaise instead of eggs until after they exclaim, “These are the best cookies ev-ah!" — Lisa

You'll need:
2 ¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) softened butter
¾ cup white sugar
¾ cup packed brown sugar
1 tsp vanilla
6 tbsp. mayonnaise
3 cups melting chocolate discs

Preheat oven to 350 degrees. Combine the flour, baking soda, and salt is a small bowl and set aside.  Beat the butter, both sugars, and vanilla in mixer until creamy. Add mayonnaise.  Gradually beat in the flour mixture until combined. Mix in the chocolate. 

Drop by ice cream scoop onto a baking sheet.  These will be huge cookies!  If you want, sprinkle a little sea salt on each cookie; salty and sweet is a great combination. Cook 18-20 minutes on the middle rack.   Check cookies at 15 minutes to see if sides are browning.  Let cool. 

Remember...shhhhh...it's a secret!!

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