One of the worst things about having kids with multiple food allergies is that it's almost impossible to purchase prepared foods. Especially if your kids are not all allergic to the same things - you could make yourself crazy trying to avoid everything in our house.
As a refresher, the list is as follows:
- tree nuts - macadamias, walnuts, pecans, cashews, brazil nuts, pistachios, pine nuts, etc.
- Broccoli - yes, for real - and said kid LOVES it and it's a major disappointment
- carrots - same as above - kid loves carrots
- and one who is lactose intolerant
I have some weird kids.
So, as a protective measure, I started cooking and baking a TON more. And as everyone knows, you simply must have chocolate chip cookies in your house. I tried lots of different recipes before we finally settled on this one - it's a favorite of everyone who has ever tried it. I'm asked to bring these to most events, and when I make them, fully half of the batch goes out of the house on the first day, to be given away.
Recipe adapted from The New York Times
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups regular flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt - I use vanilla sea salt
- 2 ½ sticks unsalted butter
- 1 ¼ cups light brown sugar
- 1/4 cup molasses
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract - I use vanilla bean paste or homemade vanilla - super easy to make, just takes a couple of months
- 1 bag semi sweet chocolate chips, 1/2 bag milk chocolate chips, and one large bar of 60% Bittersweet chocolate, broken into pieces (I use Ghirardelli, but had Valrhona once and it was beyond amazing
- Optional - crushed pretzels or potato chips, not too finely crushed - hey, don't knock it until you try it
- Cream butter and sugars together until very light, about 5 minutes. Add molasses. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Add dry ingredients and mix until just combined, 5 to 10 seconds.
- Drop chocolate pieces in and stir in. Place dough in a large baggie and refrigerate for 24 hours. DO NOT skip this step, as it is what makes the cookies amazing.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper, scoop dough onto baking sheet, bake until golden brown but still soft, 18 to 20 minutes. Transfer cookies to a wire rack and cool completely.
I have experimented and left this dough in the fridge for 48 hours, and once for 72 hours - I wouldn't recommend it, as the consistency of the dough is much different and the results aren't as good.