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Chocolate Chip Cookies

Yield48 Servings

This fail-proof classic recipe, featuring chocolate and pecans, makes about 4 dozen. Popular with all ages, this version stores well, so consider doubling the recipe and freezing any extras.

Chocoloate-chip-cookie

 1 cup butter, at room temperature (or half butter and half coconut oil)
 ¾ cup brown sugar
 ¾ cup granulated sugar
 1 teaspoon natural vanilla extract
 2 teaspoons dry egg replacer (see note)
 ¼ cup water
 2 ½ cups unbleached white flour
 1 teaspoon baking soda
 ½ teaspoon salt
 1 cup chocolate chips
 ½ cup chopped or ground pecans
2

Preheat oven to 375ᵒ F.

3

In a large mixing bowl, cream butter and sugars together. Add vanilla extract and dry egg replacer. Beat until well mixed. Stir in water.

4

Sift together flour, baking soda, and salt. Add to batter and stir to mix. Beat with a wooden spoon or, if using an electric mixer, mix briefly on low speed until well blended. Stir in chocolate chips and nuts.

5

Drop dough by teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. For more uniform shapes, form into 1-inch balls, place on cookie sheets and flatten slightly with the bottom of a glass that has been dipped in water.

6

Bake for 9 to 12 minutes until nicely browned. Let cool slightly before removing to wire racks.

Note: This recipe was tested using powdered Ener-G Egg Replacer made by Ener-G Foods. It is available at most natural food stores and many supermarkets, as well as online.

For a vegan option, replace butter with vegan butter sticks and chocolate chips with vegan chocolate chips.

Nutrition Facts

Servings 48