Galley Talk

Homemade Chocolate Chip Cookies with Egg Replacer

When it comes to baking I prefer the Toll House Chocolate Chip Recipe but with Ghiradelli Semi Sweet Chocolate Chips.

To test the taste further, I replaced fresh eggs with Egg Replacer. Again, the batter’s cohesiveness, puffiness as I prefer, or taste was compromised. We tested and tried them for you!


  • Baked cookies will keep in the freezer for 3 – 4 weeks. Lay flat on parchment paper and freeze in Ziploc freezer pouch.
  • Do not use knock off brands for the best results. I always use: Gold Metal All Purpose Flour, Land O’ Lakes Salted Butter and quality Vanilla Extract.
  • Egg Replacer can be used in baking breads, brownies, cakes, cookies and muffins.
  • Egg Replacer lasts for 24 months.
  • Egg Replacer unopened is stored at room temperature, once opened it must be refrigerated.
  • Fresh eggs last between 3 – 5 weeks.
  • Ghiradelli Semi Sweet Chocolate Chips unopened last for 2 – 4 months.
  • Homemade cookies at room temperature lasts for 2 -3 weeks and 2 months in the refrigerator.
  • I prefer fuller chocolate chip cookies, so I add anywhere to 1/2 – 1 cup of Gold Metal All Purpose Flour.
  • Personally, I try to avoid to soften butter in the microwave and find best results with planning accordingly and leaving it out at room temperature overnight.
  • Unbaked cookie dough will keep in the freezer up to 3 months. Once prepared store in the refrigerator for at least 30 minutes before wrapping with parchment paper and freeze in Ziploc freezer pouch. Thaw in the refrigerator and bake accordingly.

Disclaimer: This was made at our residential home, otherwise referred to by Jacques as my “lab kitchen” over the winter months.

Hi, I’m Janet

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