Regardless of the time of year, everyone loves chocolate chip cookies. These are dressed up as crispy rounds, with the chips on top rather than within.
Yield: 3 dozen cookies
Active time: 15 minutes
Start to finish: 21/2 hours, including 2 hours to chill dough
11/2 teaspoons egg replacement powder, such as Ener-G
3/4 cup (12 tablespoons) soy margarine, softened
1/2 cup granulated sugar
3/4 teaspoon pure vanilla extract
13/4 cups all-purpose flour
11/2 cups miniature chocolate chips
1. Mix egg replacement powder with 2 tablespoons cold water, and set aside. Combine margarine, sugar, and vanilla in a mixing bowl, and beat at low speed with an electric mixer to blend. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Reduce the speed to medium and add egg replacement mixture. Beat well, reduce the speed to low, and add flour.
2. Place dough on a sheet of waxed paper, and form it into a log 21/2-inches in diameter. Refrigerate dough covered in plastic wrap for 2 hours, or until firm, or up to 2 days.
3. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Slice logs into 1/3-inch slices, and place them 1 inch apart on the prepared baking sheets. Pat chocolate chips into tops of cookies.
4. Bake cookies for 12 to 15 minutes, or until edges are lightly browned. Cool cookies for 2 minutes on the baking sheets, and then transfer cookies to racks to cool completely.
Note: The cookies can be made up to 5 days in advance and kept at room temperature in an airtight container. Also, the logs can be refrigerated for up to 3 days or frozen for up to 3 months.
Variations:
Substitute orange oil for the vanilla extract and add 1 tablespoon grated orange zest to the dough.
Substitute crushed red and white peppermint candies for the chocolate chips.