Chocolate Chip Cookies/Dough

We love chocolate chip cookie dough and have eaten several tubs of Hampton Creek's egg and dairy free cookie dough lately.  Here's our attempt at home.

Here's my colleague's recipe, using Parkay margarine and EnerG Egg replacer instead of butter and 2 eggs.

Desiree's Chocolate Chip Cookies, made vegan

2 sticks of margarine, room temperature
1/2 cup brown sugar
1 cup sugar
1 T EnerG Egg replacer
4 T warm water
2 tsp vanilla
2 1/2 cups unbleached white (plain) flour
1 tsp salt
1 tsp baking soda
12 oz package of semi-sweet chocolate chips (Ghirardelli semi-sweet has no milk)
1 cup pecans (chopped) (optional)

Preheat oven to 375 degrees.
1. Mix EnerG and water in mixer
2. Cream butter and sugars together in large mixer bowl until light and fluffy.
3. Add eggs and vanilla and blend well.
4. In a separate bowl, mix flour, salt, and baking soda thoroughly (to avoid clumps of baking soda in the dough).
5. Slowly add flour mixture to butter/sugar mixture in large mixing bowl.  Mix well on low to medium speed.
6. By hand, stir in chocolate chips and chopped pecans.
7. Drop by rounded spoonfuls onto cookie sheet.
8. Bake for 8-10 minutes until cookies are very light brown.  (I always underbake by a couple of minutes just because cookies continue to cook on hot cookie sheet once you pull them out.  And it depends on the size of the cookies.)
9. Enjoy!

At step 6, we packed half of it away to just eat as cookie dough (sort of what started today's experiment).  

Verdict

Ease	Just like making regular cookie dough/cookies
Taste	Yum!  hard to go wrong with chocolate and sugar
Texture	Dough - a little soft until we refrigerated it.
	Cookies - seemed a little flat but that happens sometimes with my regular recipe too so that may have nothing to do with not having eggs.
Worth a repeat?	Definitely