Recipe by amyelice
This is a modified Toll House recipe to accommodate my allergic child. I use Ener-G Egg Replacer (NOT the Egg Substitute, which contains egg whites) or Orgran No Egg. You really can't tell the difference in flavor. The cooking time listed is per batch - you'll have about 6 - 8 batches with this recipe, which is easily halved.
Top Review by Mrs Joshi
Have to agree with other reviewers that it tastes just like a tollhouse cookie--you can't even tell the eggs are in there. I halved the recipe and used white whole wheat flour instead of all-purpose. These came out perfectly chewy with crisp edges.
- 4 1⁄2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 cups butter, softened
- 1 1⁄2 cups sugar
- 1 1⁄2 cups brown sugar, packed
- 6 teaspoons Orgran No Egg or 6 teaspoons Ener-G Egg Substitute
- 1⁄2 cup water
- 2 teaspoons vanilla
- 2 cups semi-sweet chocolate chips
Directions See How It's Made
- Preheat oven to 375.
- Combine flour, baking soda and salt in a bowl and set aside.
- Beat softened butter with the sugar and brown sugar until well combined.
- Whisk the No Egg and water in a small bowl until frothy. Add No Egg mixture and vanilla to the sugar mixture and mix well.
- Add the flour mixture gradually, beating after each addition.
- Stir in the chocolate chips.
- Drop by rounded teaspoon onto ungreased cookie sheets and bake at 375 for about 8 - 10 minutes.
- Let cool for 3 minutes on cookie sheet, then remove from cookie sheet and let cool completely on wire racks.
- This makes a ton of cookies, so freeze some in ziplock bags for later!