The Joy of Vegan Baking Chocolate Chip Cookie Recipe
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Here is the single most important step in baking the best possible chocolate chip cookies:
Let the dough rest.
Twenty-four hours is optimal, but any time you can give it will improve the quality of your finished product.
Joy of Vegan Baking Chocolate Chip Cookies
4 ½ tsp Ener-G Egg Replacer
6 T. water
1 C. non-hydrogenated nondairy butter, softened (I use Earth Balance buttery sticks)
¾ C. granulated sugar
¾ C. brown sugar, firmly packed
2 tsp. vanilla extract
2 ¼ C. unbleached all-purpose flour
1 tsp. Baking soda
1 tsp. Salt
1 to 3 C. nondairy semi-sweet chocolate chips
1 C. chopped nuts (optional – I never use them)
Preheat the oven to 375 degrees (190 C, or gas mark 5). Line a cookie sheet with parchment paper or use a non-stick cookie/baking sheet.
In a food processor or blender, whip the egg replacer and water together until it’s thick and creamy Blending it in a food processor or blender results in a better consistency than what you could get if you did it by hand (my note: never do this for cake or cake-like goodies like whoopie pies or doughnuts; it will make the batter gummy).
In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the egg replacer mixture to this wet mixture, and thoroughly combine. In a separate bowl, combine the flour, baking soda and salt. Gradually beat the flour mixture into the wet mixture until it begins to form a dough. When it is almost thoroughly combined, stir in the chips and nuts, if using.
Bake on the cookie sheet for 8 to 10 minutes, or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
Yield: 1 dozen cookies (this is what the recipe says; I use a 1 T. scoop for my cookies and I get 3 to 4 times that many)
