Yields: 3 Dozen (Give or take a few)
- 2 Cups Extra Dark Chocolate Chips
- 2 Tablespoons water
- 6 Tablespoons Vegan Butter (Earth Balance Buttery Spread)
- 3/4 Cup sugar
- 1/2 Teaspoon salt
- 2 Eggs worth of Egg Replacer (Bobs Red Mill All Natural Egg Replacer)
- 1 Teaspoon vanilla extract
- 1-1/4 Cups unsifted all-purpose flour
- 1/2 Teaspoon baking soda
Preheat oven to 375° (If you are going to cook right away)** Line baking sheets with parchment.
Heat 1-1/2 cups of choco chips and water in small microwave safe bowl at medium for 1-2 minutes, stirring well after 30 second intervals until smooth. Set aside.
Cream butter, sugar and salt in large mixer bowl until light. Beat in egg replacer and vanilla until smooth. Add melted chocolate, stopping to scrape bowl as needed. Mix in flour and baking soda just until incorporated. Stir in the remaining 1/2 cup of chips.
Drop rounded Tablespoonfuls onto lined baking sheets. Bake 10-11 minutes or until tops are cracked and crusty. Centers should still be soft and appear slightly undone. Let stand 5 minutes before removing to cooling racks to cool completely. Store in airtight container.
Tips: So I didn’t preheat the oven right away. I actually put my dough in the fridge and let it chill for a while. I went and got on the Elliptical and when I got back the dough was perfect. I took a tablespoon and packed the dough inside, took it out, made round balls and placed them on the cookie sheet. Perfect!