Chocolate Chip Cookies

Yield: 12 cookies

Prep time: 15 minutes

Cook time: 10-15 minutes

Total time: 25-30 minutes

100g ( cup + 3 tbsp) soft plant-based butter (margarine or coconut oil work well too)
75g (⅓ cup) white sugar
75g (⅓ cup) brown sugar
75g (⅓ cup) Zero Egg liquid
10g (2 ½ tsp) vanilla extract
3g (½ tsp) baking powder
A pinch of salt (optional)
200g (1 ½ cups) all-purpose flour
120g (½ cup) chocolate chips

Preheat the oven to 350°F (175°C)
In a bowl of a mixer, cream butter and sugars for about a minute.
Add vanilla extract and Zero Egg liquid. Whisk for a minute longer.
Add baking powder and salt (if using). Whisk for 10 seconds.
Fold in flour until well combined.
Mix in chocolate chips.
On a silicon mat, using 2 spoons, or a 2” ice-cream scoop, form dough into little mounds.
Bake for 10-15 minutes, until done.

Additional Notes

-Cookie dough can be frozen for use as needed.

-Form into a log and freeze. When ready to use, slice and bake straight from the freezer.

-The shorter bake time will result in a softer cookie. Longer bake time will result in a drier, crunchier cookie.

-The ½ cup of chocolate chips can be a mixture of chocolate and nuts.

-Add 2 tbsp of sprinkles for a more colorful cookie.

Enjoy!!!

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