If I could choose one dessert to eat for the rest of my life, it’d be chocolate chip cookies. Because they’re my favorite dessert in existence. Partly because they’re so damn delicious, but mostly because I’m lazy. And making anything that requires more than one bowl couldn’t possibly be my favorite.
I could go on and on about these cookies; they stay soft for days, go perfect with a tall glass of milk (and yes, I mean almond milk) and flat out make me swoon. Since these things contain gluten – and I’ll have you know I’m not much of a fan of self torture, these days – I can’t touch ’em with a ten foot stick. But you probably can. So you should make them, and gloriously stuff them into your face. Because that, my friends, would be the right thing to do. So I can live vicariously through each and every one of you. And I promise it was not my intention for that rhyme.
The trick to these cookies is to take them out a bit early; they’ll appear to be underdone, but do not stick them back in the oven. I repeat: DO NOT STICK THEM BACK IN THE OVEN. They don’t necessarily require a stand mixer, but I like to use one, as the creaming process is rather lengthy. So I let the stand mixer do it’s job and I take a 5 minute coffee break. And for you gluten freebies, you can easily substitute your favorite gluten free flour blend (and xanthan gum) for the all purpose flour. But, I’m not gonna lie – they just don’t taste the same.
CHOCOLATE CHIP COOKIES
1 cup vegan butter, room temperature
1 cup cane sugar
2 tsp pure vanilla extract
1 1/4 tsp unsulphured molasses
3 tbsp soft silken tofu
3/4 tsp fine sea salt
1/2 tsp baking soda
1/2 tsp baking powder
2 1/4 cups unbleached flour
3/4 cup vegan mini chocolate chipsPreheat oven to 350˚F. Line a large baking sheet with a silicone mat or parchment paper; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla extract and molasses on high speed, for 5-6 minutes. Mix in the tofu, just until combined. Add the baking soda, baking powder and salt; blend. Add 1/2 cup flour at a time and mix, on medium speed, until combined. Mix in the chocolate chips. Using a 1 1/2 tablespoon cookie scoop, drop the dough onto the prepared baking sheet (I was able to fit 24 cookies at once). Bake at 350˚F for 9-10 minutes. Transfer to a wire rack to cool, then store in an air tight container for up to one week.Yield: 45 cookies