Classic Chocolate Chip Cookies Minus the Milk

Hubby has a sweet tooth, and he frequently wants to pick up sweet treats from the grocery store that are full of artificial colors, flavors, sweeteners and are simply not good choices for his health. I feel better with Hubby enjoying his sweet treats when I'm in control of the ingredients.

One of Hubby's favorites is a classic chocolate chip cookie. My challenge was to tame that beast of a sweet tooth without all the butter and milk in the original recipe.

Our original recipe is a well loved, well worn, Alton Brown recipe for "The Chewy." It is chocolate chip cookie perfection! This is a 5 star recipe on FoodNetwork.com with over 1,000 reviews. It strikes the perfect balance between crispy edges and chewy centers.

ALTON BROWN'S "THE CHEWY"
Makes 2 dozen (oversized) cookies

• 8 oz unsalted butter
• 12 oz bread flour
• 1 tsp kosher salt
• 1 tsp baking soda
• 2 oz granulated sugar
• 8 oz light brown sugar
• 1 large egg
• 1 large egg yolk
• 1 ounce whole milk
• 1 1/2 tsp vanilla
• 12 oz semisweet chocolate chips

Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda. Pour the butter into a stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg hold, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
Preheat the oven to 375 degrees Fahrenheit and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2 ounce portions onto parchment-line half sheet pans. 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.

MILK FREE CLASSIC CHOCOLATE CHIP COOKIES
Makes 2 dozen (regular sized) cookies

• 1/2 cup coconut oil or Earth Balance dairy free margarine (I like the coconut oil more and hubby likes the Earth Balance more)
• 1 1/4 cup flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/8 cup white sugar
• 3/4 cup brown sugar
• 1 egg
• 1 tbs coconut or almond milk (I've used both and prefer the coconut)
• 1 tsp vanilla extract
• 12 oz milk free chocolate chips
• 1/2 cup chopped pecans (optional, but not in my house, we prefer our cookies to be "boys")

Preheat the oven to 375 degrees Fahrenheit
Cream the coconut oil/margarine with the sugars until light and fluffy. Add the egg, coconut/almond milk and vanilla. Sift together the flour, salt and baking soda and slowly incorporate the dry mixture until combined. Stir in the chocolate chips and nuts.
Drop by rounded tablespoons onto a parchment lined cookie sheet (honestly I never do this part because my cookies don't stick) and bake for 11 minutes. Cookies should be lightly browned around the edges and firm in the center. Remove to a cooling rack to cool completely.

You'll notice some big differences between the original recipe and mine. My recipe is technically a half  batch compared to the original. Also, I don't melt my "butter" and I don't chill the dough before I bake it. I've tried both ways and feel that there isn't a difference, so in the interest of taming that elusive sweet tooth post-haste, I opt not to.

Peace,
Laura