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Emmas Best Chocolate Chip Cookies Ever

What you need: 

1 cup margarine, softened (I useEarth Balance)
1 cup vegan white sugar
1 cup packed brown sugar
egg substitute for 2 eggs (I use Ener-G Egg Replacer)
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips

What you do: 

Preheat oven to 350 degrees F. Cream together the Earth Balance, white vegan sugar, and vegan brown sugar until smooth. Beat in the egg replacer one egg at a time, then stir in the vanilla.
Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts.
Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
2-3
Recipe Category: 

SO HOW'D IT GO?

I made these this evening and they are GREAT!  I haven't heard of vegan white sugar, and didn't have any brown sugar, so I used all FL Natural Organic sugar.  They did take nearly 30 mins to bake, but they were so worth the wait.  I love my cookies crispy, and haven't had much luck getting that texture with vegan recipes, so I so happy, have already eaten three, and trying hard not to eat any more until tomorrow....I will probably be getting up in the middle of the night for a cookie jar invasion.

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Awesome recipe - we're having to restrain ourselves from eating the whole tray!.  I made a half batch of these with about 1.5 teaspoons of apple sauce as an egg replacer, and also added about 30mL of soy milk as the dough seemed a little dry, and they're excellent.  My only disagreement with the recipe is that I agree that they need to be cooked for a little longer than what's stated.  Otherwise... yum.

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