Anyone have a recipe for nut free chocolate chip cookies?

Question

I'd rather not cook with nuts of any kind. Is there such a thing as an easy recipe for chocolate chip cookies?

Answer 1

The Author says: "A delicious variation on traditional chocolate chip cookies results when bananas are added to the batter. Banana is a great compliment to the chocolate and makes the cookies soft and fluffy." --Nicole Routhier

Ingredients
2-1/4 cups unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large ripe bananas
2 teaspoons banana extract (available in health food stores) or vanilla extract
1 cup vegetable shortening, preferably Crisco, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed) light brown sugar
2 large eggs
1 cup semisweet chocolate chips
1 cup coarsely chopped walnuts


Instructions
Adjust an oven rack to the middle shelf and preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, and salt. Set aside. Mash the bananas with the banana extract, making about 1 cup. Set aside.

In the bowl of an electric mixer, beat the shortening and sugars at medium speed until light and fluffy, then blend in the mashed bananas. Add the eggs, one at a time, beating well after each addition. The mixture will look curdled. At low speed, blend in the flour mixture, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Fold in the chips and nuts.

Drop the dough by heaping teaspoonfuls 1-1/2 inches apart onto ungreased baking sheets. Bake until the cookies are golden brown, about 12 minutes, then remove to racks to cool. Store in a cookie jar for up to 1 week.

Yield: about 6 dozen cookies


Big Chocolate Chip Cookies Recipe
Ingredients
2-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 large egg, cracked into a small cup or saucer
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1 cup chopped, toasted walnut pieces (optional)


Instructions
Preheat the oven to 350 degrees F.

Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed (page 24). Scrape down the sides of the bowl with a rubber spatula.

Add the vanilla and egg and mix on medium speed.

Add the flour mixture and mix on low speed just until batter is stiff-don't overdo it!

Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips and the walnuts, if desired (see page 24).

Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet. Repeat with remaining dough, keeping the scoops about 2 inches apart. Using your fingers or the back of the spoon, press down on each ball of dough to slightly flatten. You should get about 9 cookies on each sheet.

Bake until golden brown, about 20 minutes. (Depending on the size of your oven, you may need to do this in batches.)

Using oven mitts or pot holders, remove the cookies from the oven and transfer with a plastic turner to wire racks to cool. Repeat with the remaining sheets, if necessary.

Yield: About twenty-seven 4-inch cookies

Emeril says: "It's important that you try to make the cookies about the same size, so that they're all finished baking at the same time! Be careful handling the hot baking sheets! " --Emeril Lagasse

Answer 2

1

Answer 3

I make Toll House, and I leave the nuts out. And I increase the amount of the chocolate chips I put in.. Wouldn't want the space that would have been taken up by the nuts to go to waste, now would we? Waste not, want not.
Ever try making Toll House with butterscotch chips? Yum. My Mom did that one Christmas, and Dad and I preferred them to the chocolate ones.

Answer 4

In all honesty, the best chocolate chip cookie recipe I've ever had is the one on the Tollhouse chips package. They even stayed soft and chewy for a week! Last time we put peanut M&M's in instead of the chips for Valentine's Day. The red, white and pink were really pretty in them.

Answer 5

INGREDIENTS
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.5 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a mixing bowl, cream butter and sugars. Add pudding mix, eggs and vanilla. Combine flour and baking soda; add to creamed mixture and mix well. Fold in chocolate chips.
Drop by teaspoonfuls onto ungreased baking sheets. Bake for 10 to 12 minutes or until lightly browned.

Answer 6

CHOCOLATE CHIP COOKIES
Active time: 35 min Start to finish: 2 hr
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, melted and cooled slightly
1 1/2 cups packed light brown sugar
1 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla
2 1/2 cups semisweet chocolate chips (16 oz)



Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment or wax paper.
Whisk together flour, baking soda, and salt in a small bowl.

Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1 3/4 tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.

Scoop 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.

Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Cooks' note:
• Cooled cookies keep in an airtight container at room temperature 3 days.

Makes about 28 large (4 1/2-inch) cookies.

Answer 7

the one on the Nesle bag, I never put nuts in them. I also use half the chips I like the cookie part better.

Answer 8

take any recipe and just leave out the nuts the cookies will be all the same just no nuts ...

the acronym is K.I.S.S

this is
K: keep
I : it
S: simple
S: stupid

Answer 9

Yup, any recipie that contains nuts, just leave them out and you have a nut free recipie.

Answer 10

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