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Chocolate Chip Cookies

Yield48 Servings

This fail-proof classic recipe, featuring chocolate and pecans, makes about 4 dozen. Popular with all ages, this version stores well, so consider doubling the recipe and freezing any extras.


 1 cup butter, at room temperature (or half butter and half coconut oil)
 ¾ cup brown sugar
 ¾ cup granulated sugar
 1 teaspoon natural vanilla extract
 2 teaspoons dry egg replacer (see note)
 ¼ cup water
 2 ½ cups unbleached white flour
 1 teaspoon baking soda
 ½ teaspoon salt
 1 cup chocolate chips
 ½ cup chopped or ground pecans

Preheat oven to 375ᵒ F.


In a large mixing bowl, cream butter and sugars together. Add vanilla extract and dry egg replacer. Beat until well mixed. Stir in water.


Sift together flour, baking soda, and salt. Add to batter and stir to mix. Beat with a wooden spoon or, if using an electric mixer, mix briefly on low speed until well blended. Stir in chocolate chips and nuts.


Drop dough by teaspoonfuls, 2 inches apart, onto lightly greased cookie sheets. For more uniform shapes, form into 1-inch balls, place on cookie sheets and flatten slightly with the bottom of a glass that has been dipped in water.


Bake for 9 to 12 minutes until nicely browned. Let cool slightly before removing to wire racks.

Note: This recipe was tested using powdered Ener-G Egg Replacer made by Ener-G Foods. It is available at most natural food stores and many supermarkets, as well as online.

For a vegan option, replace butter with vegan butter sticks and chocolate chips with vegan chocolate chips.

Serving: 48 cookies

Nutrition Facts

Servings 0