Sunday nights on NPR, they air "America's Test Kitchen" where people can call in and ask their cooking questions and the experts from America's Test Kitchen answer. I find the show super interesting and have been making an effort to listen more regularly.
A few weeks ago, they were talking about eggs in baking recipes and how Egg Beaters (which is mostly made from egg whites) can actually be used as a substitute in most recipes, and with good results, while drastically reducing the cholesterol. As one who loves to bake but hates the unhealthy aspect of it, any little thing I can do to make things healthier catches my attention and I decided to give it a try.
Using my favorite Salted Chocolate Chip Cookie recipe (below), I omitted the eggs and rocked the Egg Beaters.
1/4 cup of Egg Beaters equals 1 egg. My recipe called for 2 eggs, so I used 1/2 cup of Egg Beaters. Easy peasy.
I like moist and chewy chocolate chip cookies, which the egg yolk helps to create, so I was really curious to see how these would turn out.
And to my delight, they were great. They still had that lovely chewy and cakey texture that I wanted, which was of the utmost importance, and I used dark chocolate chips, which was...uhm...a very good decision.
I will say, though, that I think using Egg Beaters did shorten their shelf-life a bit and I felt that they didn't stay as soft for as long as when I have used eggs. They still tasted good, but this was one little difference I noticed. Not a huge biggy, but worth noting.
I am thinking that Egg Beaters might also be a great substitute when making French Toast or your favorite quick bread.
If you would like the recipe that I used, here it is:
Salted Chocolate Chip Cookies w/Egg Beaters
Makes 24 cookies
(Recipe Adapted from here)
3 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup butter, softened
2 cups brown sugar
6 Tbsp white sugar
1/2 cup Egg Beaters (or 2 eggs, if not using egg substitute)
4 tsp vanilla extract
1 (12 oz) bag chocolate chips (the darker, the better)
Various pinches of sea salt (for sprinkling on cookies)
- Preheat an oven to 300 degrees F (150 degrees C)
- Mix together the flour, baking powder, baking soda, and salt in a bowl. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the Egg Beaters, 1/4 cup at a time, allowing it to blend into the butter mixture before adding the next. Beat in the vanilla with the last 1/4 cup of Egg Beaters. Mix in the flour mixture until just incorporated. Fold in the chocolate chips, mixing until combined.
- Divide the dough into 24 3-tablespoon-sized balls. Flatten the balls to about 1/4-inch thick onto a baking sheet. Then sprinkle the top of each flattened dough ball with a pinch of sea salt.
- Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking sheet until the centers begin to set, about 20 minutes.
And, please, whatever you do, don't forget the milk! These are PERFECT dunking cookies - nice and dense with a lot of room to soak up milk! Be it regular milk, soy milk, rice milk, almond milk or whatever you drink...you best be dunking this cookie!