~ new Purrfect Chocolate Chip Cookies ~

for 23 Cookies

first try: 23.04.2009

115g Becel, blue
150 cane sugar
1 Egg Replacer = 10g 3Pauly + 40ml water
185g White Flour + Baking Powder
(alternative: 30g Chocolate Powder + 150g Flour)
100g Chocolate, chopped
50g Pecans
50g Macadamias

Cool the dough for 30 minutes in the fridge and bake @ 170°C for 15 minutes.
Remove carefully from griddle and let them cool on a rack.
(Cookies will be very soft when they are still hot, don't break them while removing.)