Vegan Chocolate Chocolate Cookies

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   1. Sift together the flour, cocoa powder, baking soda, egg replacement and salt in a medium bowl. Add the chocolate chip and mix well to combine. Set aside.

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   2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream the butter, shortening, sugar and vanilla. Start on low speed and increase to medium for a total of 5 to 8 minutes. The mixture will be fluffy and very pale. Add the dry ingredients in 3 additions, alternating with the water. Stop halfway and scrape the bowl with a rubber spatula. Mix until just incorporated, about 1 minute. Be careful not to over mix: the cookies may become tough. If the dry ingredients aren't fully incorporated, mix them in with the spatula. Transfer the dough to a medium bowl, cover it with plastic wrap and refrigerate for a minimum of 1 hour. At this point the dough can be formed into cookies or stored in the refrigerator for up to 5 days. This dough also freezes well for up to three weeks.

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   3. Position a rack in the center of the oven and preheat to 35ou00b0 F. Line two rimmed baking sheets with parchment paper and set aside.

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   4. Let the cookie dough warm at room temperature for 20 minutes to make portioning easier. Scoop the dough from the bowl with a large spoon or #30 ice cream scoop and form into 1-3/4 inch balls. Place about 2 inches apart on the prepared baking sheets, flattening them to 1/2 inch thickness while maintaining the circle shape. Bake for 18-20 minutes, or until the cookies are golden brown. (These cookies don't spread much, so they'll look a little different than standard chocolate chip cookies.) Cool them on a wire rack for 20 minutes before serving. Store baked cookies in an airtight container at room temperature for up to three days.

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