Chocolate chip cookies are every kid’s favorite cookie! However, they are not the easiest cookie to replicate without eggs. I have had to try a couple recipes to get the amounts of flour and kinds of fat right to keep the cookies from spreading out too much or falling apart. This recipe, using egg replacer, works the best.
Chocolate Chip Cookies
- 1/2 cup softened butter
- 1/2 cup shortening or lard
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup plain unsweetened yogurt (or egg replacer equal to 2 eggs)
- 2 tsp vanilla
Mix well and add the sifted dry ingredients:
- 2 and 1/2 cups flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Mix until combined and then fold in 2 cups chocolate chips.
I use a melon baller to scoop out the cookie dough.
Bake 325 degrees F for 15 mins. Makes 2-3 dozen depending on the size of the cookies.