with Chef Jyoti Friedland
Recipe from The Talleygram, May 2,
Egg-less Chocolate Chip Cookies
Jyoti's Tasty Tip:
knows, the cookies and muffins we make in our kitchen have no eggs.
Everyone asks the recipe and the difficulty is that we make this in
large batches. Finally I was able to resize the recipe to
something manageable for a family. I hope you enjoy them.
Remember, it's all about the taste!
Makes 48 small
2 1/4 cups organic unbleached flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup (2 sticks) unsalted butter
3/4 cup organic evaporated cane juice
3/4 cup organic sucanat
1 teaspoon vanilla extract
1/2 cup organic whole milk
2 cups organic semi-sweet chocolate chips
1 cup organic walnuts, toasted and chopped
Preheat oven to 375. Grease 15 X 10-inch baking sheets. Set
Combine flour, baking soda, and sea salt in a small bowl. Beat
butter, evaporated cane juice, Sucanat, vanilla extract, and milk in
a mixer until creamy, 1 minute.
Gradually beat in flour mixture. Stir in chocolate chips and
nuts. Drop by rounded tablespoon onto greased baking sheets,
approximately 48 small cookies.
Bake for 9 to 11 minutes or until golden brown. Cool for 5
minutes before serving.
Talley's recipe by Chef Jyoti Friedland
Copyright © 2007 Talley's Green Grocery