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Chocolate Chip Cookies

Chocolate Chip Cookies

Chocolate Chip Cookies

This recipe is from The Joy of Vegan Baking, by Colleen Patrick-Goudreau.  She said it makes 12, but I made 12 quite large cookies (using 1/4 c of dough each) plus 12 cookies half that size.  The larger cookies took 50% longer to cook than she indicated, so I thought that must not be right.  But they all ended up tasting very good.

Mix in a blender or food processor:

Cream in a mixer:

Mix in a separate bowl:

  • 2-1/4 c unbleached flour
  • 1 t baking soda
  • 1 t salt

Add egg replacer mix to margarine mix and blend well.  Gradually add flour mix to form a dough.  When it is almost mixed, add:

Scoop dough onto a greased or parchment-lined cookie sheet.  See note above for amount of dough to use.  Directions call to bake at 375 for 8-10 min.

* I’m not very good at knowing when to take cookies out.  I used no brown sugar, so maybe that is why mine were sort of pale, but they were perfectly cooked.  I left them in until they didn’t give way so much when I touched them, 12-16 min.  They were just starting to brown on the tips, and the bottoms were medium brown.  My only wish was that they had been more round – maybe squashing them out would have helped, and speeded up the baking time, too.

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