1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
⅔cup (113g)semisweet chocolate chips
In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with both sugars. Add the prepared egg replacer and vanilla extract and mix to combine. Add in the dry ingredients and mix on low speed until cookie dough forms. Fold in the chocolate chips. Cover and chill the dough in the refrigerator for at least 30 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop tablespoonfuls of dough and arrange on the prepared baking sheet, 1-2 inches apart. Bake for 8-10 minutes, or until the cookies are slightly golden around the edges. Allow to cool on the baking sheet for 15 minutes before removing.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.