Inspired and adapted from "The Joy of Vegan Baking" by Colleen Patrick-Goudreau
These cookies are quick and easy. But there are two steps that are IMPERATIVE ... I repeat, IMPERATIVE to the success of this cookie. #1 the use of a food scale. If you don't have one, well.. you don't have one. I strongly encourage you to go out and get one. You can find them for $20 and I promise you not only will you feel like a pro, your baked goods will taste like a pro made it. Score! Hey, you think bakers at Parisian patisseries wing it without a food scale? NOT! #2 It is important that you use the melted butter while it is still hot so it will properly melt the sugar. It will result cookie with more "caramel notes" and crispier edges. I know so cause I learned it from America's Test Kitchens, they rock!
4 1/2 teaspoons Ener-G Egg Replacer
6 tablespoons (90ml)
1 cup (200 g) nondairy butter, MELTED (Earth Balance)
1/2 cup + 1 tablespoon (120 g) granulated sugar
3/4 cup (200 g) dark brown sugar
2 teaspoons vanilla extract
1 1/4 cup (180 g) white whole wheat flour
1 cup + 3 tablespoons (100 g) all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups (225 g) semi-sweet chocolate chips (I'm telling ya, it's gotta be Ghirardelli)
1. Preheat oven to 375F.
2. In the food processor (unless you have Madonna arms and can really put power into the whisk), mix egg replacer and water.
3. In large sized bowl mix melted butter with both sugars and vanilla extract. Mix for a few minutes until you see the sugars start to dissolve. Incorporate egg replacer mixture.
4. In a medium mixing bowl, SIFT flours. Add baking soda and salt. In 3 batches add flour and incorporate into sugar mixture. Fold in chocolate chips.
5. Place 2 tablespoon-sized dough balls two inches apart on lined cookie sheets. Bake for 10 min. Let cool on cookie sheet for 2-3 min. then transfer to cooling rack.