Egg-Free Chocolate Chip Cookies

This is a modified Toll House recipe to accommodate my allergic child. I use Ener-G Egg Replacer (NOT the Egg Substitute, which contains egg whites) or Orgran No Egg. You really can't tell the difference in flavor. The cooking time listed is per batch - you'll have about 6 - 8 batches with this recipe, which is easily halved.

• Ready In: 20 mins
• Serves: 86

Ingredients

• 4 1⁄2 cups flour
• 2  teaspoons baking soda
• 2  teaspoons salt
• 2  cups butter, softened
• 1 1⁄2 cups sugar
• 1 1⁄2 cups brown sugar, packed
• 6  teaspoons  Orgran No Egg or 6  teaspoons Ener-G Egg Substitute
• 1⁄2 cup water
• 2  teaspoons vanilla
• 2  cups  semi-sweet chocolate chips

Directions

1. Preheat oven to 375.
2. Combine flour, baking soda and salt in a bowl and set aside.
3. Beat softened butter with the sugar and brown sugar until well combined.
4. Whisk the No Egg and water in a small bowl until frothy. Add No Egg mixture and vanilla to the sugar mixture and mix well.
5. Add the flour mixture gradually, beating after each addition.
6. Stir in the chocolate chips.
7. Drop by rounded teaspoon onto ungreased cookie sheets and bake at 375 for about 8 - 10 minutes.
8. Let cool for 3 minutes on cookie sheet, then remove from cookie sheet and let cool completely on wire racks.
9. This makes a ton of cookies, so freeze some in ziplock bags for later!