Friday, March 30, 2012

Chocolate Chip Cookies

Okay, so this recipe is kind of a cheat. I basically took the Nestle Toll House recipe and replaced the butter with vegan butter, the eggs with egg replacer and the chocolate chips with vegan chocolate chips. But man are they awesome! They taste exactly as I remember, but without the animal cruelty!

Yields: 2 dozen cookies
  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) vegan butter, softened
  • 3/4 cup organic sugar
  • 3/4 cup organic brown sugar
  • 1 teaspoon vanilla extract
  • egg replacer (equivalent to 2 eggs)
  • 1 pkg. (10 oz.) vegan chocolate chips
  • 1 cup chopped nuts

PREHEAT oven to 375° F.

Prepare the egg replacer.

COMBINE flour, baking soda and salt in small bowl. Beat butter, sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Beat in egg replacer. Gradually beat in flour mixture. Stir in morsels and nuts.

I used a 1 oz. ice cream scoop to dish evenly out on to parchment/wax paper lined baking sheets.  If you do not have an ice cream scoop, use 2 tbsp. per cookie

BAKE for 12 to 14 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
The best thing about this batter, you can eat it raw without worries of salmonella! :o)