Eggless Jumbo Chocolate Chip Cookie

I found this great recipe on Taste Goblet and its a keeper for sure..Recipe strongly suggest to make them jumbo size and i agree totally..Only remember to watch the baking time carefully. The cookies need to be taken out after the sides are slightly browned and the top cracks. It’ll look a little undercooked but it’ll continue to bake even once it’s out of the oven, and result in the perfect amount of chewiness in the middle, with slightly crisp sides. If you want to use egg you can replace the egg substitute with one egg(slightly beaten).


Ingredients:-

Butter(softened):- 1/4 Cup
Vegetable shortening:-1/4 cup
Water:-1 1/2 tsp
Caster sugar:-1/4 cup
Brown sugar, packed down:-3/4 cup
Vanilla:-1 1/4 tsp
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Egg Substitute Ingredients:

Plain flour:- 2 tbsp
Shortening:- 1/2 tbsp
Baking powder:-1/2 tsp
Water:-2 tsp
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Flour:-1 1/4 cup
Salt:-3/8 tsp
Baking powder:-1/2 tsp
Baking soda:-1/2 tsp
Good quality chocolate chips:-1/2 cup

1)Preheat oven to 350 F/175 C

2)Cream butter, shortening, 1 1/2 tsp water with sugars until light and fluffy. Add in all ingredients for the egg substitue and vanilla and beat for 30 seconds until combined.

3)Sift in flours, baking powder and baking soda. Sprinkle in the salt and stir everything together until combined. Stir in chocolate and butterscotch chips

4)Mound ladle-full portions of dough onto ungreased baking sheets. If you don’t have a ladle, it’s about two slightly heaped tablespoonfuls of dough per cookie. Roll into a ball and flatten ever so slightly.

5)Bake for 9-10 minutes, until the edges are slightly browned and the top cracks. Remove from the oven and cool on the baking sheet itself. The cookies will be very soft so don’t attempt to transfer them to a wire rack until they have had a chance to firm up a bit.

Enjoy:)