I am pretty certain this post can be filed under “ironic.” I am finally caught up enough to share my first deliberately dairy free recipe, and guess what? I had a CT scan today and am re-introducing the dairy. Wee-hoo! There seems to be some concern that my deviated septum surgery was too aggressive and basically has cleared my sinuses out to the point that they are not functioning as sinuses (catching dust, mucus, gunk), instead letting all that mucus just dump down my throat. Gross I know, and also I should be outraged about the surgery, but honestly I am so excited to be re-introducing cheese into my life that I do not currently care. Cross your fingers that this is the end of food allergy/intolerance issues.
So about these cookies. They were tremendously scrumptious. They reminded me why, in some cases, butter is not the gold standard. Not only did they bake up thick and chewy, but they stayed fresh much longer as well. And honestly, unless you are a super taster (I’m not), I defy you to be able to notice a lack of flavor from the missing butter given that there is so much peanut butter and chocolate chip yumminess going on.
I actually found the recipe in a cookie cookbook (Crazy About Cookies: 300 Scrumptious Recipes for Every Occasion & Craving) that generally prefers butter, which is another reason I was attracted to them (i.e., the author was not making a substitution by necessity, she was using shortening by choice). Speaking of Kristina Castella, the author and recipe source for these cookies, do not forget to enter my giveaway of her fabulous A World Of Cakes.
- 2½ cups (315 g) AP flour
- 1 t fine grained salt
- 1 t baking powder
- 1 t baking soda
- 1¼ cups creamy peanut butter (I used Jif)
- 1 cup shortening (I used earth Balance buttery sticks)
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 t vanilla
- 2 large eggs
- coarse salt for sprinkling
- 2 cups dairy-free semi sweet chocolate chips
- Whisk together the flour, baking powder, baking soda and salt. Set aside.
- Cream the peanut butter and shortening until well blended. Add the sugar and cream until fluffy. Beat in the eggs, one at a time. Then beat in the vanilla.
- Add the flour in 3 installments, mixing in slowly. With the last installment, also add the chocolate chips. Mix just until completely blended. Place in the refrigerator for a minimum of 30 minutes--they will bake nicely after 30 minutes, but my best cookies came with the dough that had chilled at least overnight. It can rest in the fridge for up to 3 days.
- Preheat the oven to 350 F. Line your cookie sheet or sheets with parchment of silicone.
- Scoop fairly large, about 2-inch diameter, balls of cookie dough onto the cookie sheets. Sprinkle coarse salt to taste on each ball of cookie dough. I baked 6 to a pan to give you an idea. Bake for 12-16 minutes, until lightly browned and starting to crack on top. Let cool on sheets for 5 minutes before transferring to cooling rack.
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