Chocolate Chip Cookies
If you have ever stayed at The Stanford Inn, you know that we provide chocolate chip cookies for each night of your stay. You may also be one of many who has wished we had left more cookies in your room. Perhaps you may have ordered some to take home. The following is the recipe we follow.
Makes 24 cookies
¼ cup Ener-G Egg Replacer (below)
½ cup plus 1 tablespoon water
1½ tablespoons vanilla extract
4 cups unbleached all-purpose flour
2 teaspoons baking soda
1½ cups Earth Balance Vegan Shortening Sticks, diced medium
1½ cups brown sugar
1½ cups granulated sugar
1 cup vegan semisweet chocolate chips
- Preheat oven to 350 degrees.
- Mix together egg replacer, water, and vanilla extract in a highspeed blender. Blend well and set aside.
- In a large bowl, mix together flour and baking soda and set aside.
- In the bowl of a stand mixer, cream together Earth Balance and both sugars. Add egg replacer mixture and whip until fluffy, scraping the bowl to incorporate all ingredients.
- Stir flour mixture by hand into the Earth Balance mixture.
- Stir in the chocolate chips.
Roll out dough into golf ball–size cookies and place on a greased baking sheet, about 5 inches apart.
- Press each ball with the palm of your hand, making a flat cookie.
- Bake for 12 minutes, or until cookies begin to brown
Ener-G Egg Replacer
1 tablespoon Ener-G
2 tablespoons water
- Whisk together Ener-G and water in a small bowl to create a slurry.
- Use immediately.