Perfect Chocolate Chip Cookies

DF, V, VG

I spent my whole childhood searching for the perfect chocolate chip cookie.  Some were too crumbly, others too crisp, but with one egg and one egg white this recipe is just the right balance.  Chilling the dough also intensifies and deepens the flavor.  And dairy free chips make them a hit in my house.  Bake some for friends, family, or coworkers this holiday season.

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Perfect Chocolate Chip Cookies
2 c flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks “butter” (e.g. earth balance)
1 c brown sugar
1/2 c sugar
2 tsp vanilla
1 egg and 1 egg white (or egg substitutes)
2 c dairy free semi-sweet chocolate chips (e.g. ghirardelli)

Preheat the oven to 325 degrees.  Sift flour, baking soda, and salt; set aside.  Cream “butter”, brown sugar, and sugar.  Beat in vanilla, egg, and egg white until creamy.  Slowly mix in flour mixture until just blended.  Stir in chocolate chips.  Chill dough for 1 hour.  Drop dough 1/4 c at a time onto a cookie sheet spaced 3 inches apart.  Bake 15-17 minutes.  Cool on baking sheet for a few minutes before transferring to a wire rack.

For smaller cookies: drop 1 tbs of dough at a time onto a cookie sheet spaced 2 inches a part.  Bake for 10-12 minutes.

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