This morning I made these Chocolate Chip Cookies... And let me tell you, they were amazing. (ok, really I wanted to say "Yumazing," but I thought that might be taking it too far...). I based the recipe off of the Chewy cookie recipe in this month's Food Network Magazine.
Don't these just look delicious? I did make a few changes to the recipe, though. (No offense to Food Network, I'm sure if you follow their directions exactly you will also end up with something delicious!)
- With the butter, I added about 2 tablespoons of smooth peanut butter. I think this just adds a little more flavor to the cookies, without tasting like a peanut butter cookie.
- I also replaced the eggs with Enger G brand egg replacer, and the butter with Smart Balance dairy-free buttery spread (basically it acts just like margarine, but is vegan friendly!)
- I was out of white sugar, so I just did the whole thing with brown sugar.
- My only other change is that I did not refrigerate the dough... I'm too impatient for that.
I used Ghiradrdelli 60% Cacao Bittersweet Chocolate Chips. I love the way these chips taste, but they are kind of huge in terms of chocolate chips, so they can be a little overwhelming.
It's a miracle these ever made it out of this bowl and onto the pan, rather than just strait into my mouth!