Chocolate Chip Cookies
Submitted by Lola
Preheat the oven to 375 degrees Farenheit.
Mix the soy butter, brown sugar and white sugar, if you're using it (I find that an electric mixer works best for this, if you have one handy).
Set aside a separate smaller bowl and in it mix 1 1/2 tsp Egg Replacer TM (this is a vegan version of powdered eggs and can be found in most health food stores) with 2 TBSP water. Stir until the Egg Replacer and water mixture becomes somewhat fluffy and egg-like. Add the Egg Replacer mixture to the original bowl, along with 1 tsp vanilla and 1/2 tsp of both baking soda and baking powder. B Again mix.
Now add 1 1/2 cup flour and mix vigorously. Most likely your dough will be very dry and crumbly at this point (unless you used all brown sugar, in which case your dough should be moist enough). If the dough is dry add about 3-5 TBSP of water as you continue to mix it with the electric mixer. At some point the dough will start to form into one large clump in the center of the bowl, which means that the dough is sufficiently moist.
Now add the chocolate chips and knead them into the dough with your hands. Divide the dough into spheres that are roughly the size of ping pong balls and put them on a cookie sheet.
Bake at 375 degrees for 8-12 minutes. Take the cookies out of the oven when they are just starting to brown on the top (but still appear to be somewhat doughy) if you want them to be chewy. The air/heat of the tray will make the cookies solidify after you take them out of the oven (otherwise these vegan cookies have a tendency to be very crunchy and dense). This trick should only be used for vegan cookies, because undercooked non-vegan cookies could give you salmonella (aren't you glad that you're vegan).
This recipe should make 18-30 cookies, depending on the size that you think that ping pong balls ought to be.