Perfect Egg-Free Chocolate Chip Cookies

      Inspired to do some baking magic, I attempted for a fourth time to create the perfect Egg-free Chocolate Chip Cookie. It was divine inspiration--no doubt. My seven year old son is allergic to nuts, eggs, and pet dander (not that you can cook with that). Anyway, it is difficult to find sweet treats that do not contain eggs. I have a couple I really enjoy (and will post recipes of those as well), but this one I figured out on my own and the results were amazing! I'm not a fantastic photographer, so there are yet to be pictures posted. But I will remedy that situation soon. Here is the recipe:

Perfect Egg-Free Chocolate Chip Cookies

Ingredients:  

2 1/4 c unbleached flour

1 tsp baking soda

1 tsp salt

1 c butter (no substitutes)

3/4 c granulated sugar

3/4 c packed brown sugar

1-2 tsp pure vanilla extract

2 c chocolate chips

Egg Substitute:

1 tsp unflavored gelatin

3 Tbsp cold water

2 Tbsp plus 1 tsp boiling water

Directions:

Begin by making Egg substitute: combine gelatin with cold water, constantly stirring. Add hot water and stir together. Check throughout the mixing process so the gelatin doesn't set completely.

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large mixer bowl until creamy. Add egg substitute and beat well. Gradually add flour mixture. Stir in chocolate chips. Drop by the spoonful onto an ungreased baking sheet.  

Bake at 350 for 10-13 minutes or until golden brown. Cool on baking sheets, then remove to wire racks to cool completely.