12ozchocolate chips, dark, semi-sweet, milk chocolate, white chocolate or your favorite
3gxanthan gum
4gbaking soda
4gbaking powder
.5gcinnamon, or a pinch or so
6gkosher salt
The Wet Ingredients
2largeeggs
1tspvanilla extract
1tsphoney
1tsplemon juice
The Process
Mise en Place
Preheat your oven to 350 degrees.
Prepare for by setting out your tools and measuring your ingredients.
You will need two sheet pans if you bake all the cookies at one time. Cover each sheet pan with parchment paper.
Measure all the dry ingredients into a bowl, set aside.
Measure all the wet ingredients into a small bowl, set aside.
Measure the both sugars and put into the stand mixer bowl.
Measure the Earth Balance into a bowl, and then break it up into small pieces, either with a knife or your hands (which is messy but much more fun). Make sure the Earth Balance is cold and not room temperature.
Cream the Sugar and Butter
Add the Earth Balance to the mixing bowl. Mix on low speed with the paddle attachment to slowly combine the sugar and butter, for about 30 seconds.
Turn up the speed to 3 or 4 and mix until the sugar and Earth Balance becomes fluffy and starts to expand up the sides of the mixing bowl.
Add the Eggs, Vanilla, Honey and Lemon Juice
Start the mixer on low and add the eggs, honey, lemon juice, and vanilla. Increase speed to 2 or 3 and mix until the eggs and other wet ingredients are well combined with the creamed sugars.
Add the Flour Blend
Turn the mixer on low and add one cup of the flour blend. When it is fairly well combined, add another cup. You may need to increase the speed to 2 at this stage,
When the second cup is combined, add more, and repeat this process until all the flour blend is added to the bowl and combined. Do not overmix. You are combing at this stage, not heavily mixing. Remove the paddle and bowl from the mixer.
Chill the Dough
Place plastic wrap over the mixing bowl with the dough and place in the freezer for 20 minutes.
Portioning the Cookies
After the dough has chilled, and using a 2 ounce scoop, or spoon size of your choosing, scoop out the dough and place on the sheet pan. Leave enough space between the dough balls to allow for expansion while cooking. Repeat until the pans are filled and there is no cookie dough left.
Bake the Cookies
Place the sheet pan of portioned cookie dough into the 350 degree oven and bake for 15 minutes or until the cookies are starting to brown on the edges.
When the cookies are done, the tops of the cookies will look a bit wet, and this is okay, and as they cool, this appearance will fade.
Remove the cookies from the oven and let them cool for about 10-15 minutes. Then, remove the cookies from the pan with a spatula and put the cookies on a cooling rack to further cool.
Freeze the Dough
If you do not want to bake all the cookies at one time, portion them onto a sheet pan and place in the freezer. Once the dough balls are frozen, transfer to a freezer bag and store in the freezer for up to three months.
When you want to bake the frozen dough balls, place them on a sheet pan and bake for 15-20 minutes in a 350 degree oven.