I don't really get the point of melting the butter in a pan since it will melt in the oven.  I would try it without melting the butter (margarine) and see what happens.  Or chill the dough down before adding the chips so they don't melt.  And the egg yolk isn't about the fat so much as the proteins/leavening properties in it--mdvegan's tofu suggestion is a good one.  I wouldn't add more margarine since 1 cup (2 sticks) is a lot already and when you doubled it, they turned out poorly, so I wouldn't add any more than the recipe calls for.

Good luck!  Mmmm, cookies  ^-^

you should watch the episode.  alton was explaining how to make cookies either crunchy, cakey, or chewy and the consistency of the butter is VERY important to get those results.  to make it chewy he said it had to be melted.  so i guess next time i'll cool the butter before i add it to the dough after melting it.

also, he said the egg yolk's fats kept it moist.  i'm sure the protein might play too, although it isn't really supposed to rise since it's not a cakey cookie.  the tofu suggestion might work pretty well.  i've never tried that for baking.

i didn't mean to double it!

thank you.  i hope i get it right next time.  they definitely tasted like they had potential, but they were just greasy.  the batter was okay but salty.  probably because the butter wasn't unsalted.  i don't know of any vegan butters that come unsalted.  so i'd probably omit the salt if i made them again.

I use 1/4 c. of pureed tofu for each egg yolk, if that helps.

I don't know how your chocolate chips wouldn't melt if you are adding to warm dough.   ???

i've never tried that for baking.  does it work well?

and i agree.  i didn't think about it until i saw it melting.  if you make it, i would suggest cooling the butter after melting it and before mixing it in with the sugars.

thank you so much for the suggestion!

(and to everyone else, too, thank you!)

This recipe does look good and the science in it is interesting too! However, Rainbowdust919, I was wondering if the flour has something to do with it? I know bread flour has more protein in it than regular flour has in it (even the whole wheat pastry flour, which I think even has less protein in it than regular whole wheat flour.) I think the bread flour, because of its higher protein levels, makes the cookies chewier?

I hope this might help you. I know since earth balance is kinda expensive here I would use coconut oil for it but would use only 3/4 of the coconut oil for the margerine since coconut oil is made of all fat and margerine has some water in it. THen to make up for the water content in the butter (margerine), I add 1/4 of the water for the butter (margerine) in the  rest of the recipe that I didn't use for the coconut oil.  I only use coconut oil because i got a big jar of it for Christmas! 
I hope that made sense! This is what I mean: for 2 sticks of butter/margerine (aka 1 cup) I use 3/4 cup of coconut oil and 1/4 cup of water.

Good luck with thhe cookies! THe recipe sounds intrigueing (spelling?)!

that's a definite possibility.  he did mention the higher protein content was important to the chewiness, but i just used what i had.  i should get some bread flour and try it again with half of the butter (the right amount!).

i should also look into vegan butter that is unsalted.  i wonder how much salt (if any) needs to be added if your butter is salted instead of unsalted?

My cookies *always* come out flat and pathetic.
If anyone tries this recipe with success...please let me know!

i'll let you know.  ;)b

mine usually turn out okay.
only sometimes flat & pathetic.

I've got a great recipe for chewy chocolate chip cookies that involves a box of instant pudding mix (jello brand is vegan). They stay chewy forever and ever. The recipe is at home though, and I'm at work...

okay!

thanks!

okay, so i gave this recipe another shot with the different tips people gave me.

i followed the recipe but with these variations:

for the 1 egg i used 1 1/2 tsp ener-g egg replacer w/ 2 tbs hot water whipped until frothy
for the 1 egg yolk i used 1/4 cup pureed silken lite tofu blended with the two tbs of milk
for the milk i used almond milk
i blended the two types of egg replacers separately and then i whipped them together right before adding them to the creamed butter/sugar
i cooled the melted butter after melting but before adding to sugar (made a big difference!)
i used two sticks of earth balance (instead of the four i accidentally did before... wow, way better!)
because the earth balance was so salty, i did not add salt (the recipe calls for unsalted butter)

everything else i followed.  i even went out and got bread flour (which i did not know was different from pastry flour!).

i must say that this time the recipe turned out so well!  they get an A+ from us.  the dough was delicious and the cookies turned out so soft and chewy.  the kind that bend and fold without crumbling... just the way i love them!