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The Perfect Chocolate Chip Cookie

Reviewed: Dec. 23, 2008
My Dad is allergic to butter, so this is a great alternative. The first time they turned out a bit cakey (my measures may have been off). If you have that problem, try taking the baking soda down to 3/4 tsp. As another member noted, losing the butter also means losing the milk solids. So, to reduce the oiliness, I used 3/4 oil with 1 tbsp water and about 1/2-1 oz of cream cheese to replace the saturated fats and milk solids. Add a bit extra brown sugar and a bit less salt to compensate for any cream cheese flavor, and that should bring these tasty treats closer to the original butter recipe. Enjoy!
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