Eggless Chocolate Chip Chocolate Cookies Recipe

This recipe was actually a mistake. I had a pile full of recipes that I was working to adapt into something egg-free / corn-free for my son and I started to make what I thought was one cookie, but I realized midway through that it was not the right one. So, I kind of just went with it. They turned out nice and soft — almost like a brownie taste in a bite-sized cookie. Nice.

• 1 1/4 cup flour
• 1/4 cup cocoa
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons sour cream
• 1/2 cup butter, softened
• 2 tablespoons milk
• 2 teaspoons Kahlua
• 1 cup chocolate chips

1. Preheat oven to 325 degrees F.
2. Sift together the flour, cocoa, baking powder and baking soda.
3. In another bowl, cream together the sugars, butter, sour cream, milk and Kahlua.
4. Mix in the flour mixture.
5. Add chocolate chips.
6. Drop by teaspoonfuls onto a well-seasoned or nonstick cookie sheet and bake for 10-12 minutes.

Important to note here for allergy folks:

• As far as I know, everything in Kahlua is made from sugar (the alcohol is distilled from sugar) and my son has never reacted to it. Your mileage may vary, of course. I use Kahlua instead of vanilla in recipes since vanilla almost always contains corn-distilled alcohol. I’ve run out of my home brew (vanilla pods + spudka potato vodka) and didn’t think that the mere 1/2 cup sugar would give much vanilla flavor if I used our vanilla sugar… mess around with it and do what works for your own allergies / tastes.
• Daisy sour cream (full fat version) is the only kind I’ve found in my area that doesn’t add corn ingredients as thickeners or whatnot.
• Use a baking powder (like Hain’s Featherweight) that doesn’t have corn starch if making corn-free.