I'm trying to replicate a vegan chocolate chip recipe from my favorite bakery. I know the ingredients listed on the package are in the order of most to least weight. I used the same ingredients as listed. I mixed 2 1/4 cups of whole wheat pastry flour, 7 Tablespoons of Earth Balance vegan sticks, 1/2 cup plus 2 Tablespoons of both evaporate cane juice and sucanat, a tofu egg, along with vanilla, baking soda, and sea salt at 350 degrees. The first batch of cookies didn't spread and were hard on the second day. I read several of your articles to try to figure out what I need to do to get them to spread and be soft and chewy. I know I have to decrease the flour on the next batch. Should I also increase the sugars (the evaporated cane juice appears before the sucanat on their label so I know I can't increase the sucanat as this article suggests) and lower the oven temperature to obtain that perfect soft, chewy flavor? If you tasted one of their cookies, you'd understand why I'm trying to replicate the recipe.

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