I made an accidental discovery this morning when I was making gluten free chocolate chip cookies to take for Easter dinner. Since only my kids and I are gluten free, I decided to only make a 1/2 batch of cookies. The original recipe calls for 1 whole egg, 1 egg yolk, and 2 T milk. In order to 1/2 this, I just used one egg and left out the milk. These cookies had the best consistency of any that I have ever made. I plan to just use 1 egg for a 1/2 batch or 2 eggs for a full batch eliminating the milk in the future.
Here's a link to my original post with the recipe:
Must Have Chocolate Chip Cookies
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