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Family Kitchen
Stay Salmonella Safe: Amazing, Egg-Free Chocolate Chip Cookie
In light of the recent egg recalls, here is a safe cookie recipe your whole family will love. There’s no need to complicate chocolate chip cookies with eggs and baking powder and a handful of other finicky ingredients when five very simple ones are all you need? Butter, powdered sugar, flour, vanilla, chocolate. That’s it. That’s what’s needed to bake up a batch of these crisp and buttery shortbread cookies, peppered throughout with deep, dark chunks of chocolate. These cookies will be particularly adored if you happen to be the sort of cookie lover who gets a hankering for Chips Ahoy!, or some other storebought cookie with a crunchy exterior. If you’re a chewy cookies sort of a person, don’t think you’re off the hook. Chocolate Chip Cookie lovers from both sides of the fence resoundingly agree that this version is absolutely irresistible.
Chocolate Chip Shorbread Cookies
1 cup butter, very soft but NOT melted
1 cup powdered sugar
2 c. flour
2 tsp. vanilla
Seeds of 1/2 vanilla bean
3 (1.5 oz) bars of high quality dark chocolate, finely chopped
Parchment Paper
Preheat oven to 325 degrees. In a large bowl, beat together the butter, powdered sugar, flour, vanilla and vanilla bean just until all ingredients are incorporated together. Add the chocolate chips to the dough and work them into the dough with a wooden spoon (or your clean, bare hands). Lay a large piece of parchment paper on to the kitchen countertop. Turn half the dough out onto the parchment paper, and cover the top of the dough with a second piece of parchment. Use a rolling pin to roll the dough to about 1/4″ in thickness. The dough should be rolled out while between the sheets of parchment. Doing so will help you get a nice, thin cookie, with a smooth top and minimal breakage. Once rolled out, peel away the top layer of parchment paper, and use a pizza cutter to slice the cookies into approximately 2″ squares. Transfer squares to baking sheets, and bake for 15-18 minutes, or just until the edges of the cookies are ever so slightly browned. Remove from the oven, cool, share & enjoy!
Shaina Olmanson 
Kelsey Banfield 
Brooke McLay 
Angie McGowan 
Paula Jones 
Kathy Patalsky 
Elizabeth Stark & Brian Campbell 
Julie Van Rosendaal 
Macki West 
Sara O'Donnell 
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