Avg. rating 5 from 2 votes.Recipe Information
Ingredients
Directions
Heat oven to 375 °F.
Cream shortening with sugars until light and fluffy. In a separate bowl, combine dry ingredients.
Scrape down bowl with sugar/shortening, and add prepared egg replacement and vanilla. Mix to combine thoroughly. Slowly add flour mix, and stir until dough forms. Add chocolate chips.
Spoon onto parchment lined cookie sheets, leaving approximately 2 inches between cookies. Bake for 10-12 minutes, or until lightly brown at edges. Remove pan from oven, and let cookies rest ~5 minutes, then remove to cooling rack. You can eat these while still on the hot side, but they will be more prone to falling apart, so it’s better to wait about 10 more minutes until they “set.”
Notes
For egg replacers, I used 1 tsp baking powder + 2 Tbsp cider vinegar + 2 Tbsp water per “egg.”
Instead of spooning dough onto cookie sheets, you can use an ice cream disher. With a No. 30 disher, you can fit 9 cookies (3×3) on each cookie sheet, yielding ~30 cookies per batch.
Substitutions
For chocolate chips, I used ELF chocolate chips (top 8 plus free). Use whatever chips are appropriate for you. The mini-chips were really nice, but you could even use chunks of chocolate from large bar of safe chocolate. For chips, one 10-oz bag is equal to approximately two cups.
