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1/2 cup Earth Balance Butter
1/2 cup Vegan Shortening
3/4 cup Light Brown Sugar
3/4 cup White Sugar
2 tsp Vanilla
1 tb Egg Replacer (Ener-G)
1/4 cup Water
2 cups Flour (add another 1/4 cup for a cakier cookie)
1 tsp Baking Soda
1/2 tsp Salt
1 12 oz. bag of vegan semi-sweet Chocolate chips (or 1.5-2 cups)

 

Procedure Header all entrees link
Chocolate Chip Cookies

Pre-Heat the oven at 350

1. Let butter and Shortening soften for a little bit before beginning. In a large bowl, combine Butter, Shortening, Brown Sugar, White Sugar, and Vanilla. Using a hand mixer, cream the previous ingredients.

 

2. Prepare your egg replacer by combining it and the 1/4 cup of water in a blender or by hand with a whisk. Add the creamy mixture to the butter and sugar mixture and blend another minute more.

 

3. Combine Flour, Baking Soda, and Salt in a medium bowl. Add the flour mixture to the butter mixture until combined. Fold in the chocolate chips.


4. Form into ping pong sized balls and then press them down a little bit on the pan. Cook at 350 for 10 minutes (it may take as little as 8 minutes or as much as 12 minutes). If you have an older oven like we do, buy an oven thermometer. You won't regret it! Actually I should say, you won't scream obscenities every time something doesn't come out perfect.