I remember the day my son Jack ate his first chocolate chip cookie ever. It was a special memory for me because he had never been able to eat them before because of his nut and egg allergy. When I discovered the Food Allergy Mama it opened up a whole new world for Jack. He had never had a pancake, waffle, donut, or many baked goods until I discovered this blog and cookbook. Previous recipes I had tried to make without eggs came out disastrous, and Adam and I both wouldn't eat them. It was so exciting when I made baked goods that tasted great to us too! This is my "go to" recipe now for Chocolate Chip Cookies and tastes amazing. Even if you don't have nut or egg allergies to contend with, I would STILL suggest making these cookies because they really do taste great.
The Best Chocolate Chip Cookie
recipe adapted from Kelly Rudnicki, Food Allergy Mama
2/3 cup shortening
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp. good quality vanilla extract
1/4 cup unsweetened applesauce
1 3/4 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1 heaping cup chocolate chips (can also use mini chocolate chips)
Preheat oven to 375 degrees and line a baking sheet with parchment paper or nonstick baking mat (silpat). In a mixer fitted with the paddle attachment combine the shortening, brown sugar, granulated sugar, vanilla and applesauce. In a separate medium bowl combine the flour, baking soda and salt with a wire whisk. Add to shortening mixture and combine until creamy. Stir in chocolate chips and drop with a cookie scooper onto prepared baking sheet.
Bake 12 minutes or until lightly brown. Cool slightly on baking sheet and serve!