1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 cookies 51g Recipe makes 6 cookies) The following items or measurements are not included below: chocolate pieces
Calories 268
Calories from Fat 166		(61%)
Amount Per Serving		%DV
	Total Fat 18.5g	28%
	Saturated Fat 10.0g	50%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 10mg		0%
Potassium 43mg		1%
Total Carbohydrate 23.8g		7%
	Dietary Fiber 0.9g	3%
	Sugars 8.6g
Protein 2.5g		5%
how is this calculated?

Eggless Chocolate Chip Cookies

Recipe #58919 | 55 min | 10 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: spatchcock
Apr 8, 2003

These are BIG FAT COOKIES! The lack of egg in this recipe gives the cookies a different texture than most chocolate chip cookies; they are slightly more crispy and less "gooey." It occurs to me that they really remind me of Chips Ahoy cookies, or other commercially produced chocolate chip cookies (maybe McDonald's cookies? I can't tell, but they definitely evoke something I've had before.) Yum!

6 -7 cookies (change servings and units)

Ingredients

1/2 cup unsalted butter
1/4 cup granulated sugar
1 teaspoon vanilla
3/4 cup all-purpose flour, plus
3 tablespoons all-purpose flour
1/8 teaspoon baking powder
1/2 cup chunky chocolate piece
1/4 cup pecan halves, salted,roasted

Directions

1
Preheat oven to 300F degrees.
2
Beat butter and sugar in bowl of heavy-duty electric mixer until light and creamy.
3
Beat in vanilla.
4
Add flour and baking powder; beat just until mixed.
5
Stir in chocolate pieces and pecans.
6
Dough will be firm.
7
Shape into 6 or 7 lemon-sized balls.
8
Arrange 3 inches apart on ungreased baking sheet.
9
Using palm of hand, flatten each cookie to 1/2-inch thickness.
10
Bake cookies until faintly browned at edges, about 45 minutes.
11
(The cookies are so big that they require a long baking time.) Remove from oven; let cool on wire rack.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1447437

On Nov 14, 2009

The dough was not very firm, probably needs to be chilled before baking because they spread out too far. Tasted like a crunchy shortbread cookie with chocolate in it. Not a bad cookie, but not like the chocolate chip cookies I remember from before my egg allergy.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: lilsweetie

On Oct 13, 2009

These tasted terrible!!! I made them one day when I ran out of eggs but felt like baking anyway. I used butter flavored shortening and maybe thats where I had problems, but these were too greasy, too crumbly and all in all disgusting. I had to throw them out and I am the kind of person who will eat almost anything so as not to waste food. Next time I'll make the trip out to get eggs for my cookies if I run out.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #199684

On Mar 2, 2005

These cookies came out great! I added additional chips instead of using pecans and also added a tablespoon of honey to help keep the cookies moist. I also cooked at 350 degrees. I ended up with beautiful cookies that were crunchy around the edges and chewy in the center. Easy recipe for an awesome cookie!!

4 people found this review helpful

Was this review helpful to you? YES | NO

From: Natasha Brown

On Jun 19, 2003

I like this recipe because it doesn't call for eggs. Instead of adding pecans, I tried shredded coconut instead...my boyfriend loved it. And they really do take 45 minutes to cook...but it's worth the wait.

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 14 reviews