Chocolate Chip Cookies are always a favorite and these giant cookies are no less desirable. Big and chewy buttery and chocolaty and vegan. How fun is that! Again, the basis for this recipe is an old one from my mom. I just tweaked it a little to make it a bit more healthful. A hand mixer helps the batter become light and fluffy. If you use a cookie scoop it will be easy to get large even dough balls. Your hands will still be spotless and the cookie sheets will be full. Mmmmm, sweetness is on it’s way.
1-3/4 cup unbleached all purpose flour
1-2/3 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/2 teaspoon salt
2 Tablespoons egg replacer and 6 Tablespoons water
10 ounce vegan butter such as Earth Balance
1-1/4 cup brown sugar, packed
8 oz. coconut sugar
2 teaspoon vanilla extract
1 bag (10 oz.) vegan chocolate chips (no milk chocolate)
Mix the two flours, baking soda, baking powder and salt in a large bowl. Set aside.
Mix the egg replacer and water together and set aside.
In another bowl add the softened butter and push it with the back of a spoon to make sure it can be creamed.
Add the two sugars to the bowl with the butter and mix at medium speed for about 5 minutes until the mixture is light and almost fluffy.
Add the two mixed egg replacer to the butter mixture and beat at medium speed 2 more minutes.
Now the mixture will be very light and fluffy.
Add this mixture to the bowl with the dry ingredients and fold in gently.
Add the chocolate chips and fold in carefully.
Use a silpat (or parchment paper) on your cookie sheet.
Scoop out large scoops onto the cookie sheet. About 6 per sheet.
Give them plenty of room to spread out.
Bake at 350• for 12 to 14 minutes.
Let cool for 10 minutes and then remove to a wire rack.
They keep a couple of weeks in the refrigerator or you could freeze them in a rigid sided container for a long period of time.
See http://veganinthefreezer.com/preparing-food-for-the-freezer for exact directions for freezing.