This recipe yields 3-5 dozen depending on the size of the cookie. [That's a lot of cookies to eat.]
The original recipe is here. For Megan [and anyone else who wants vegan substitutions!] here are the changes I made to the recipe.
- butter I used margarine [Earth Balance would be the best American alternative.]
- granulated/white sugar I used raw sugar. Raw sugar is great in this recipe because it gives them a nice texture since raw sugar doesn't dissolve all the way like granulated/white does.
- eggs I used 1/3 cup of water. I'm sure egg replacer or even soy milk would have been better, but I didn't have any so I simply used water to get the cookie dough moist enough. I didn't really notice an issue with the cookies not staying together. Use an egg alternative if you have it, if not, tap water will do fine it seems.
- obviously using dairy-free dark chocolate chips is the way to go. I also really like using walnuts. I tend to use a cup of each when I make them.
Well, then again, so is referring to yourself in the third-person on your own blog ...