1/2 cup mayonnaise
1/3 cup vegetable oil
1 1/2 teaspoons lemon extract
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the mayonnaise and oil until smooth. Mix in lemon extract and baking powder. Mix in baking soda and vanilla extract. Mix in semisweet chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until edges are slightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
I made this recipe twice — once inside my croissant wheel I VEGANIZED the chocolate chip cookies AND THEIR CHOCOLATE-CRUNCH! I tucked them in the middle of my lined cookie sheet and idly nuzzled them,, practically gawking at the discovery of what a bizarre cookie to make, but had risen to the challenge! The aroma and taste of these beautifully!!!
The cookies were OK--not sinful, but not cookie-like either. Maybe it's the oven, I have a feeling they would become soupy yet hilarious if placed in the refrigerator, but I never got around the "tabling" thought that they need to be more like big, hard chewy fudge chunks.
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