These chocolate chip cookies happened by accident. It was a happy little accident. Bob Ross would be happy with me. And so will you after you try these.
This cookies were developed one afternoon when I was all geared up to bake my kiddos some cookies to have when they arrived home from school. Unfortunately, I didn’t have all of the ingredients, namely eggs and butter. So I decided to wing it using what I did have. And, oh my! I’m so happy I did. These are the most amazing chocolate chip cookies you will ever have. They are soft, gooey, chocolatey and absolutely perfect. I dare you to eat just one.
When I make these, I have to throw half of the batch in the freezer just so my family won’t eat them all in one day. My son’s friend even asked my son to sneak a cookie to him at school anytime I make these. That’s how good these are.
And, because they’re egg-free, one could just snack on the dough. Not that I’ve done that or that I would recommend that. Just saying. 😉
So without further ado, here are The Most Amazing Chocolate Chip Cookies you will ever have.
Preheat oven to 375 degrees.
Mix flour, baking soda and salt in bowl and set aside.
Place crisco stick, water, granulated sugar, brown sugar, vanilla and applesauce in bowl of blender and mix until well incorporated.
Shut blender off. Pour 1/3 of flour mixture into blender. Mix with blender on low setting until incorporated. Add half of remaining flour mixture in same manner and, once incorporated, add the last of the mixture. Once all ingredients are just incorporated (don't over mix), add in chocolate chips. Once again, blend on lowest setting until they are dispersed throughout.
Using a 1.5 tbsp scoop, place heaping scoops on an ungreased baking sheet. I put 9 scoops on 3 baking sheets.
Bake on middle rack for 7-10 minutes or until lightly golden brown. Remove from oven. Let cookies sit on baking sheet for 2-3 minutes and then transfer to cooling rack.
Enjoy!
Ingredients
Directions
Preheat oven to 375 degrees.
Mix flour, baking soda and salt in bowl and set aside.
Place crisco stick, water, granulated sugar, brown sugar, vanilla and applesauce in bowl of blender and mix until well incorporated.
Shut blender off. Pour 1/3 of flour mixture into blender. Mix with blender on low setting until incorporated. Add half of remaining flour mixture in same manner and, once incorporated, add the last of the mixture. Once all ingredients are just incorporated (don't over mix), add in chocolate chips. Once again, blend on lowest setting until they are dispersed throughout.
Using a 1.5 tbsp scoop, place heaping scoops on an ungreased baking sheet. I put 9 scoops on 3 baking sheets.
Bake on middle rack for 7-10 minutes or until lightly golden brown. Remove from oven. Let cookies sit on baking sheet for 2-3 minutes and then transfer to cooling rack.
Enjoy!
Happy Baking.
-Brittany
