I recently went back to work after staying home with my daughter before she started school. It’s time I treasure more than anything. But she went to school so it was time for me to do something. I was faced with the problem of many (all) parents. What could I do that would enable me to be there for her when she didn’t have school. She is an only child so I didn’t want to ship her off to grandparents houses for all the holidays and breaks, while I worked. Obvious answer – work at her school. So that’s what I’m doing. Her school has a nursery for teachers children and that’s where I work. I love it.
One of “my babies” has an egg allergy. We have to be careful because so many things have eggs, so for our “Happy Birthday Jesus” party I wanted to make something he could enjoy as well. I set out looking for an egg-free cookie cake recipe. I didn’t really find one, but I found an egg-free cookie recipe so figured that would work. I was a little nervous about the middle of the cookie cake not cooking well and the outside being overcooked, so I just lowered the oven temp. I had a little dough leftover so I made some cookies and my husband raved over them He says I should make these always! The cookie cake came out delicious as well. It was nice and fluffy. Now I know what to make for a special nursery treat!
Egg Free Chocolate Chip Cookie Cake
Egg-Free Chocolate Chip Cookie Cake
Recipe from Art of Dessert
Ingredients:
2 cups semi-sweet chocolate chips
1 cup butter, softened
3/4 cup white granulated sugar
3/4 cup brown sugar
8 oz. cream cheese, softened
2 tsp. vanilla
2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
Method:
For regular cookies, preheat oven to 375 degrees. For cookie cake, preheat oven to 325.
Sift together flour, baking soda and salt, set aside. In a mixer, cream together the butter and cream cheese. Add the sugars and vanilla. Once smooth, slowly add the dry ingredients. Mix until a smooth dough forms. Stir in chocolate chips. To make a cookie cake, I used an 11-inch tart pan with removable bottom and spread the dough evenly. Bake until golden colored and the middle no longer jiggles. If decorating, allow to cool completely.
Cooking With Christen 