Refrigerator Chocolate Chip Cookies
1 cup unbleached flour
3 T. cocoa powder
1 t. baking powder
1/8 t. salt
2 T. water
1 T. Ener-G Egg Replacer
3/4 cup unbleached cane sugar
1/4 cup Spectrum Spread non-hydrogenated margarine
1 T. brown rice syrup
2 t. vanilla
- In a small bowl, sift together the flour, cocoa powder, baking
powder, and salt, and set aside. In a medium bowl, place the water and
egg replacer, and whisk vigorously for 1 minute or until very frothy
(almost like beaten egg whites). Add the sugar, Spectrum Spread, brown
rice syrup, and vanilla, and beat until light and fluffy. Add the dry
ingredients to the wet ingredients and stir well to combine.
- Form the dough into a log 1 inch in diameter and 9 inches long,
wrap the dough log in a piece of plastic wrap, and place in the
refrigerator to chill overnight. Or, place the dough in the freezer, and
keep on hand for impromptu baking. Lightly oil (or spray with a light
mist of oil) two non-stick cookie sheets and set aside. Cut the chilled
dough into 1/4-inch thick slices and place them 2 inches apart on the
prepared cookie sheets.
- Bake at 375 degrees for 10 minutes or until set and lightly browned
on the bottom. Allow the cookies to cool on the cookie sheets for
several minutes before transferring them to a rack to cool. Repeat the
baking procedure for the remaining cookie dough. When cookies have
cooled completely, store them in an airtight container.
Yield: 3 Dozen.
Your question and comments are welcome