Tuesday, October 7, 2008

Oh Me Oh My!!


Okay, I swear one of these days I am going to stop making strictly sweets and make something nutritious, but I just had to post one more great, but not-so-healthy recipe. I saw a recipe for these chocolate-chocolate chip cookies and I just had to try them. They weren't the "food storage" version, so using things like butter powder and dehydrated whole eggs certainly gives it a new twist! I understand that chocolate chips aren't necessarily a staple in the food storage plan, but you may have stocked up on them, and if not, the cookies would still be good without them.

Chocolate-Chocolate Chip Cookies (Food Storage Style!)


1 3/4 cups flour

1 1/4 cups cocoa powder

1 cup white sugar

3/4 cup brown sugar

2 tsps. baking soda

1 cup butter powder*

2 eggs (dehydrated whole egg mix)*

2 tsp. vanilla

1/4 tsp. salt

1 1/2 cups chocolate chips

1. Preheat oven to 350 degrees and grease cookie sheet.

2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a tim. Add the salt and vanilla.

3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto the prepared cookie sheet.

4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Now obviously if you just want to use your food storage products such as the flour, sugar, baking soda, etc.... this recipe is great with using butter instead of butter powder and eggs instead of dehydrated eggs as well.

3 comments:

Natasha said...

Hey Kaydee, check out www.alisonspantry.com when you get a chance. They sell all of the 'dehydrated' foods that you can get when Macey's has their big preparedness sale. I have been selling it for 5 years, so let me know if you have any questions.

PrudentHomemaker said...

Chocolate chips are a staple in my pantry!

Martha Belle Schultz said...

I was wondering what the equavilant is of regular butter ?
Thank You , Martha Schultz