The Perfect Chocolate Chip Cookie

Trust me on this one, I have tried endless combinations of ingredients for making chocolate chip cookies. The hunt for perfection ended this year when I finally perfected the recipe during a study break from my physics problem set. The Ener-g egg replacer does an awesome job at mimicking the binding properties of real egg, yielding a cookie with the perfect combination of moistness and chewiness. While they are great hot from the oven, I think they taste even better the next day. Enjoy!




Vegan Chocolate Chip Cookie Perfection


2 1/2 C unbleached flour

1 tsp baking powder

1 tsp salt

2 sticks soy margarine (I used Earth Balance)

3/4 cup vegan white sugar (you can find this in a green bag at Whole Foods)

1 cup packed brown sugar

Ener-g Egg Replacer for 2 "eggs": 3tsp powder + 4 T warm soymilk

vanilla soymilk

vegan chocolate chips (also found at Whole Foods)

*dash of cinnamon (optional-- but a unique taste)

tools: large and small mixing bowls, spatula, measuring cup, 2 cookie sheets

Directions:
0. Preheat oven to 350F

1. Take the margarine out of the fridge and let it come to room temperature

2. Mix the dry flour, baking powder and salt

3. Add the white sugar and brown sugar to other dry ingredients

4. In a small bowl or cup make up the "eggs" by mixing the powder with warmed soymilk

5. Add the margarine and "eggs" to the dry ingredients. Mix with a flexible spatula. Add small amounts of the vanilla soymilk if the dough is too dry

6. Add the chocolate chips (I usually use less than 1 bag)

7. Form dough into small balls and put on greased cookie sheet. Slightly flatten each cookie

8. Put cookie sheets into oven and bake for 10 minutes. May need more or less time depending on oven

9. Take out and let cool on cookie sheet (scientific fact: a slower cooling time yields chewier cookies!)