If chocolate chip cookies and molasses ginger cookies had a baby, these would be it!
1 stick earth balance
2/3 cup dark brown sugar, packed
1/3 cup granulated sugar
1 egg replacer
2 tablespoons dark molasses
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chiops
Preheat oven to 350 degrees F (180 degrees C).
In a large bowl, beat together the earth balance and sugars until light and fluffy. Beat in the egg replacer, molasses, and vanilla extract. Stir in the flour, ground ginger, baking powder, baking soda, and salt. Gently fold in the chocolate chunks.
Form cookies using 2 tablespoons of cookie dough (or 1 tablespoon for standard sized cookies). Drop onto a cookie sheet and bake for 8-10 minutes, or until lightly browned. Allow the cookies to rest on the cookie sheet for a few minutes before transferring to a cooling rack to cool completely.
I baked mine for about 9 minutes, but think i might go a little longer next time to get them a little more crunchy.