Monday, September 13, 2010

Chocolate Chip Cookies

Basic dairy-free chocolate chip cookies. The big trick with using Earth Balance for cookies is never melt it, no matter what the original recipe says. I make a big batch and refrigerate/freeze the extra dough for later use. I always add a little extra vanilla to recipes. Adapted from - Best Big Fat Chocolate Chip Cookies

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1.5 cups Earth Balance
2 cups packed brown sugar
1 cup white sugar
2+ tablespoons vanilla extract
2 eggs
2 egg yolks
3+ cups semisweet chocolate chips
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift/whisk together the flour, baking soda and salt; set aside.
3. In bowl of stand mixer, cream together the Earth Balance, brown sugar and white sugar until well blended. Beat in the vanilla, eggs, and egg yolks until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand. Drop cookie dough one cookie scoop at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 12-14 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

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