Well it is about time. How could I have a blog about home cooking without a perfected chocolate chip cookie recipe? Here it is! I’m going to throw it out there and say this may become my most popular recipe.
The Ford family cookie jars were always well stocked. As cliche as it sounds, it wasn’t uncommon for my mom to have freshly baked cookies waiting for my brother and I when we got home from school. This was my mom’s recipe but of course my grandmothers each had their own. I like this one because they are soft and chewy. My nana’s classic recipe made much crunchier cookies. I may have to dig that recipe up for a different take.
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
3/4 c. Earth Balance butter substitute, softened
3/4 c. brown sugar, packed
1/2 c. white sugar
1 tsp. vanilla
2 eggs made with powdered egg substitute (follow package instructions)
1 1/2 c. vegan chocolate chips
Preheat the oven to 350F.
In small bowl combine flour, baking soda, and salt. Set the bowl aside.
In a large mixing bowl combine Earth Balance, sugar, brown sugar, and vanilla. Beat until creamy. Beat in eggs made with egg substitute. Gradually add flour mixture then stir in the chocolate chips.
Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake for 9 to 11 minutes but make sure to keep a close eye on them. An extra minute or two can really eff these up, from personal experience.
My mom sometime used to follow the same recipe but instead spread the dough into a 9×11 greased pan. All you have to do is extend the bake time to 20-25 minutes. Yummy squares!
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