Lily friendly Nestle Toll House Chocolate Chip Cookies.

Sans nestle toll house chocolate chips….

When I was in college I made lots and lots of cookie dough, but not many cookies. Shoot, we even had a special corning ware that worked well for keeping the cookie dough in the fridge, and since it’s egg free, no risk of diseases (yay!). In making all of the cookie dough, we tried several recipes and it was quite obvious that the original Nestle Toll House cookie recipe was best.

So here it is:

2 1/4 cups all purpose flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) earth balance butter

3/4 cup granulated white sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 eggs made with the EnerG egg replacement (if you don’t have this use this substitute instead: 3 tbsp water; 3 tbsp oil; 2 tsp baking powder)

Vegan chocolate chips (we’ve been using Enjoy Life lately – they’re mini, and we also like the Whole Food version)

1. Preheat oven to 375F
2. Beat butter, sugars, egg, and vanilla in a large mixer bowl.
3. Add in baking soda and salt and flour gradually.
4. Spoon onto cookie sheets lined with parchment paper and cook for 9-11 minutes or until golden brown.
5. If you want a cookie cake: place it all on a jelly roll pan lined with parchment paper and roll until even. Cook for 20-25 minutes.