January 18, 2012

Triple Threat Chocolate Chip Cookies


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This recipe is awesome! It is one of my favorite cookie recipes. I love the fact that the ingredients come from my food storage! And, almost all of it is from my long-term food storage! I make these cookies all the time. They are super easy, and a great way to start using things like butter powder and egg powder! Here you go!

Triple Threat Chocolate Chip Cookies
1 cup THRIVE butter powder
¼ cup water
1 cup THRIVE sugar
2/3 cup THRIVE brown sugar
2 Tablespoons THRIVE egg powder
1/4 cup water
1 teaspoon vanilla
3 cup THRIVE flour
¾ cup THRIVE chocolate drink mix
1 teaspoon THRIVE salt
1 ¼ teaspoon THRIVE baking soda
¾ cup each white, milk, and semi-sweet chocolate chips
(I like to use 3/4 cup milk chocolate chips and 3/4 cup butterscotch chips instead of the other three kinds. You could also use peanut butter chips for a yummy treat!)

Cream butter powder and water. Add sugars until smooth. Beat in egg powder, water, and vanilla until combined. In a separate bowl combine flour, chocolate drink, salt, and soda. Add to wet ingredients in 3 or 4 parts. Fold in chips. Chill the dough for an hour or so. Preheat oven to 350 degrees F. Spoon onto baking sheets lined with parchment paper.

Bake for 9-11 minutes until edges are golden brown. Let cool for 5 minutes before removing from the pan (if you can wait that long).

NOTE: When it says to bake these for only 9-11 minutes, you need to bake them for only 9-11 minutes. If you cook it longer, the cookies will go hard. Trust me. I had to find this out the hard way. We threw out most of a batch because they were as hard as rocks! And, since you are using egg powder in this recipe, you won't need to worry about cooking them any longer because there is not any risk of salmonella. Plus, they are so yummy a little on the doughy side!

If you make these cookies, I would love to hear about it!

This recipe came from Tiffany Fairbanks who adapted it from The Pioneer Woman.

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