Ingredients
1 cup Earth Balance
1 cup dark brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1/4 cup water
1 cup whole wheat flour
1 1/4 cups white flour
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon cornstarch
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Preheat oven to 350 degrees. Line two baking sheets with Silpat or parchment paper. In a stand mixer fitted with a paddle attachment, beat the Earth Balance, both sugars, vanilla extract, and water on medium speed until light and fluffy (6 to 7 minutes). While stand mixer is beating the wet ingredients, whisk the flours, baking soda, salt, and cornstarch in a separate bowl. Once the Earth Balance is fluffy, turn the mixer to low, and add the dry ingredients in 3 batches, mixing until just barely combined. Turn off the stand mixer and fold in the chocolate chips by hand. Use a cookie scoop to drop half tablespoon sized balls onto the prepared baking sheets (I make the cookies small so they are the approximate size of Chips Ahoy, but feel free to make them larger if you wish). Bake in oven for 11 minutes.
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party