Crispy Chewy Chocolate Chip Cookies

I haven’t been making cookies very much lately, even though they really are one of my favorite things to bake.  It seemed like a nearly impossible task without eggs…and butter! These Crispy Chewy Chocolate Chip Cookies have changed my mind. I recently saw the recipe for these cookies on a cute blog called My Recession Kitchen. They looked so good that I figured I had better give them a whirl. These took literally minutes to throw together! I suppose I missed that buttery flavor just a bit but these cookies made up for it by living up to their name. They are crispy on the outside and nice and chewy inside, which, if you ask me…is exactly how a cookie should be! If you are looking for a dairy and/or egg free cookie I would definitely give these a try.  Now, off to think of all of the different variations I could experiment with on this cookie. Double chocolate perhaps? How come my mind always drifts to chocolate first?

adapted from My Recession Kitchen

Crispy Chewy Chocolate Chip Cookies

• 2/3 cup Earth Balance (or butter)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons of water
• 1 2/3 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup chocolate chips (we like Trader Joe’s, they’re dairy free)

Preheat your oven to 350˚.  Put the Earth Balance, sugars and vanilla in a bowl.  Using a mixer, beat until light and creamy, about 2 minutes on medium speed.  Add the water and mix until blended.  In a separate bowl mix the flours, salt and baking powder.  Turn the speed of your mixer to the lowest setting and add the flour mixture.  Mix until the flour is incorporated.  Stir in the chocolate chips.  Place scoops of cookie dough on a cookie sheet and bake for 13 minutes.  Allow to cool a few minutes on the cookie sheet before removing to a cooling rack.