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Chocolate Chip Cookies

I have baked for most of my life, from the most elaborate wedding cakes to everyday desserts. These chocolate chip cookies are hands down, my favorites. 


1 stick (8 tablespoons) Earth Balance, softened (room temperature)
1 teaspoon pure vanilla extract
1/2 cup Suzanne's Specialties Maple or Genmai Rice Nectar
1 1/4 cups whole wheat pastry flour
1/4 cup semolina flour
1/2 teaspoon baking soda
Pinch sea salt
Generous pinch ground cinnamon
1, 3.5-ounce dark chocolate bar (72% or more), coarsely chopped
1/2 cup coarsely chopped pecans or other nuts

Preheat oven to 350 degrees and line 3 baking sheets with parchment paper.
Using a hand mixer or whisk, whip the Earth Balance, vanilla and rice syrup until smooth and creamy. Mix in dry ingredients and stir to form a soft dough. Fold in chocolate and nuts. 
Spoon about a tablespoon of batter onto baking sheets, flattening slightly with wet fingers. Leave room for the cookies to spread.
Bake for 16-18 minutes. Remove from oven and transfer to a wire rack to cool. Makes 30-36 cookies. 


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