I've been searching for what seems like forever (three years) for the perfect vegan chocolate chip cookie. And at the charity dinner for Ching Farm last weekend, I finally tasted them. After only the first bite--WOW! I celebrated! This very well might be it! I just had to meet the creator of such a wonderful dessert. When I discovered he was sitting just a table away, I grabbed a piece of scratch paper and a pen, then hastened to his side. His name was Rich Hawkes, a very friendly young adult and down-to-earth fellow vegan. To my delight, he was more than happy to share his recipe with me. Now I desire to share it with you! In Rich's honor, I named the cookies after him! The only thing I adapted was the flour. I use whole-wheat. It makes a darker finished product, but takes nothing from the flavor. Enjoy! Yields approximately 30 cookies.
Rich Chocolate Chip Cookies
Ener-G brand egg replacer, equaling 2 eggs
2 cups whole-wheat flour
1 tsp sea salt
1 tsp baking soda
1 cup vegan butter, softened (Earth Balance brand is ideal)
1 cup brown sugar
1/2 cup sugar
1 tsp pure vanilla
2 cups chocolate chips
Preheat the oven to bake at 350 degrees. First, in a cereal bowl, follow the equivalents and directions on the Ener-G egg replacer box for 2 eggs. Wisk well by hand and set aside. Now, if you have an electric mixing machine, use it for the remainder of the recipe to simplify things. (Remember to use a silicone spatula to scrape the sides of the bowls while mixing for a better overall consistency.) Next, use a large mixing bowl and combine on lowest speed the flour, salt, and baking soda. Set aside. Use a smaller mixing bowl for the butter, sugar, vanilla, and egg replacer mixture. Blend these wet ingredients on lowest speed. Pour wet ingredients into the large bowl of dry ingredients and mix together on a low speed setting. Now add the chocolate chips and mix again. Roll the dough into small balls and place on a baking sheet. You don't need to grease it. Place tray in the oven for 9-10 minutes. Remove from oven and let cookies cool on sheet for another 3 minutes or so. Cookies are now ready to serve warm, or cool them on a rack. Continue until all the dough balls have been baked.