Chocolate Chip Cookies

I have several recipes for chocolate chip cookies, each with its own appealing characteristics. Hands down the most reliable workhorse that also has the widest appeal is this version from one of my absolute favorite and highly recommended cookbooks: The Joy of Vegan Baking by Colleen Patrick-Goudreau. With thanks to Colleen, here's my variation:

egg replacer + water, equivalent to 3 eggs

1 cup Earth Balance butter, softened slightly

3/4 cup evaporated cane juce sugar

3/4 cup brown sugar

1-1/2 teaspoons vanilla extract

2-1/2 cups flour

1 teaspoon baking soda

1 scant teaspoon salt

1 cup semi-sweet chocolate chips

1 cup chopped walnuts, toasted whole, then cooled and chopped

Preheat oven to 375 degrees. In a small bowl, blend egg replacer with water and whip until thick and creamy. In large bowl, cream butter with the two sugars and the vanilla extract. Add egg replacer mixture and thoroughly combine. In another bowl, sift together the flour, baking soda and salt. Gradually add the flour mixture to the wet mixture until it begins to form a dough. Stir in chips and walnuts. Use a cookie scoop to drop dough on cookie sheets; bake for 8 to 10 minutes. Remove from oven and let stand a couple before placing on wire racks to cool completely. Makes about two dozen.