Egg Free Chocolate Chip Rosemary Cookies

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Step 1

Brown the additonal tablespoons of butter with the rosemary and add to the sugar and remaining butter in mixer

Step 2

Cream butter and sugar in mixer. Start on low and then cream until smooth by slowly increasing speed.

Step 3

And egg replacer, sour cream and water and vanilla extract and mix on low until evenly mixed.

Step 4

In a separate bowl, combine flour, salt, lemon zest, and baking soda.

Step 5

Add the dry ingredients in three batches, mixing on low only until fully incorporated, scraping down the sides with a rubber spatula.

Step 6

Stir in chocolate chip mixture just until incorporated.

Step 7

Refrigerate for at least 12 and preferably 24 hours covered with saran wrap. Can also freeze in logs about two inches in diameter (even better).

Step 8

Preheat oven to 375 degrees.

Step 9

Scoop about 1 tablespoon of dough onto ungreased cookie sheets, 12 cookies per sheet. If frozen, use ½ inch slices

Step 10

Bake at 375 degrees for eleven minutes or twelve minutes for thicker cookies.

Step 11

Optional: Finish with the smallest possible amount of sea salt you can manage to sprinkle on.

Step 12

Cool on wire racks.