Thanks to everyone who came out this past weekend for Too Many Cooks! It was a delicious night of cookies and conversation with the incredible, talented, and engaging Jennie Scheinbach. We got to host our first ever chocolate chip cookie tasting as Jennie shared some of the fun ins and outs of Vegan Baking, life at Pattycake Bakery, and her artful philosophy about food!
For those of you who are interested in recreating some of last night's magic at home we wanted to share the Tollhouse cookie recipe Jennie worked from last night as well as the ratios she mentioned for the Vegan Egg Substitutes she demonstrated.
Original TOLL HOUSE Chocolate Chip Cookies
Estimated Times: Preparation - 15 min | Cooking - 9 min | Cooling Time - 15 min cooling | Yields - 60
Ingredients:
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup butter substitute
* 3/4 cup granulated sugar or sugar substitute.
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* Egg replacer of your choice (for 2 eggs)
* 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
* 1 cup chopped nuts
Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter substitute, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add egg substitute slowly beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Vegan Egg Replacer Ratios
Each quantity = 1 egg
-1 Tblsp. flax seeds, ground, or 1 Tblsp. flax meal, mixed with 3 Tblsp. water
-2 Tblsp. water, 1 Tblsp. oil + 2tsp. baking powder added to dry ingredients
-1/4 cup firm or extra-firm silken tofu, pureed until smooth
-Ener-G Egg Replacer. Follow quantities listed on box.
-1/4 cup pureed pumpkin, bananas sweet potatoes, potatoes...
-1/4 cup applesauce
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