Well guess what I did.. I sort of made a mess of my pumpkin pies. Tried a new recipe out accidentally read something wrong and added too much liquid so my pies didn’t set completely. They set enough but they were still a tad too wiggly. Well naturally I got frustrated.. Okay I was PISSED! So I set out to make something I KNOW I couldn’t fark up! COOKIES!
– 2 1/2 Cups all-purpose (unbleached) flour
– 1 tsp salt
– 1 tsp baking soda
– 3/4 cup firmly packed brown sugar
– 3/4 cup granulated sugar
– 1 cup Vegan Butter, softened (2 Sticks Earth Balance Buttery Sticks)
– 2 eggs worth of Natural Egg Replacer
– 2 cups semisweet chocolate chips
– 1 tsp vanilla
Preheat oven to 375°F.
In a small bowl, combine your Flour, baking soda, and salt and set aside.
In a large bowl cream butter, sugar and brown sugar until light. Beat in your egg replacer and vanilla until consistency is smooth. Slowly add flour mixture until well combined. Stir in chips.
Drop by well rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown.
**Note: If you want cookies that are nice and thick rather then thin. Chill your dough! I just learned this the other day and I’m like so excited about this. I’ve been baking for a long time and always wondered why my cookies turned out flatter then others. Well when you chill your dough and you bake them the dough doesn’t spread out as fast so it cooks but doesn’t thin out. If your dough is warm and you put it in the oven then it spreads out faster and you have a thinner cookie. DUH! Why did I not know this?
How do you like your Chocolate Chip Cookies?