The Nut-Free Mom Blog

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Nut-Free Cookie Recipe: "Big Bakery" Chocolate Chip Posted: 19 Apr 2012 03:29 PM PDT Having nut allergies means having to avoid most bakeries (unless they are nut-free). That's why I love this recipe: it's really easy, uses Enjoy Life Foods Semi-Sweet Chocolate Mega-Chunks (nut-free, soy-free, dairy-free--top 8-free!) and the end result is cookies that look and taste like you got them from a bakery. No, they're better. Enjoy Life Foods Mega-Chunks are one of the most awesome products to ever enter the marketplace. You simply can't find chocolate chunks at the supermarket that are nut-free. These are so flavorful and they taste delicious. The following recipe is peanut-free and tree nut-free only, but the back of the Mega Chunks has a great gluten-free and vegan (dairy-free, egg-free) "blondies" recipe. Any recipe you've been using for allergy-friendly cookies for your specific needs would probably benefit from the addition of these chocolate chunks. The recipe below is a modification of one I was given years ago. It used vanilla beans and walnuts--I am adding more chocolate chunks in place of walnuts and  vanilla extract instead of the vanilla bean. But if you wanted to do that: Take one vanilla pod, split it and scoop out the contents and add it to the dough right after the egg. I would really recommend using the ELF chocolate chunks in this recipe, since it's a big cookie and it just brings it to a higher level! But a regular-sized chocolate chip works, too. Nut-Free Mom's "Big Bakery" Chocolate Chip Cookies Yield: 1 dozen large cookies Ingredients: 1 bag Enjoy Life Semi-Sweet Chocolate Mega-Chunks (10 oz) 1 stick unsalted butter 1 large free range or organic egg 2 tsp pure vanilla extract (I use McCormick or Nielsen-Massey) 1/2 cup dark brown sugar (I use Domino's) 1/4 cup plus 2 tbsp. white sugar 1 - 2/3 cups all-purpose unbleached flour (I usually use Gold Medal) 3/4 tsp baking soda 3/4 tsp fine sea salt (Morton's now makes this--when I first got the recipe I hadn't even heard of it!) Preheat oven to 350 degrees F. . In a medium bowl, blend dry ingredients (except for chocolate chunks) and set aside. Using a standing mixer with paddle attachment, blend butter and sugars at high speed until creamy. Lower speed; add egg until blended, then vanilla. Add flour mixture in thirds at low speed. Mix in chocolate chunks. Using a 1/4 cup measure, scoop dough into balls and flatten them slightly on ungreased cookie sheet. Place the dough at least 2 inches apart. Bake 10-12 minutes until cookies are set and golden. Leave on sheet one minute, then remove to wire rack to cool. Store in a tightly-covered container. Your kids (and you) will love these! Don't feel like baking? I have a cookie giveaway from a nut-free bakery that is coming up. Check back soon for more details!

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