Chocolate chip cookies

Chocolate chip cookies

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 becuase they’re so damn delicious, but mostly becuase 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.

Chocolate chip cookies

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.


1 cup vegan butter
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 cup unbleached flour
3/4 cup vegan mini chocolate chips
Preheat 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

13 thoughts on “Chocolate chip cookies

  1. Chocolate chip cookies are also my favorite. A childhood classic that would get me cooking with my mommy! I love how you add the silken tofu, I never made them that way. By the way, your pictures ares always so beautiful !

  2. I love chocolate chip cookies 🙂 I use to follow the NY Times recipe, which I love how it turns out. But even I am surprised with silken tofu here, yours look fantastic too 🙂

  3. These look sooooo yummy and your pictures look so beautiful! I bet we can figure out a way to make them gf but for now I'll just have to be tortured like you. They do look perfect though.

  4. Those are some delicious looking chocolate chip cookies! I don't think there's anything better than a chocolate chip cookie and a tall glass of cold almond milk. Mmm!

  5. How do you freaking get your cookies so perfectly round??? I'm not much of a cookie eater but you are making want to share a batch with you 🙂

  6. *sigh* I knew these weren't gluten-free when I saw them on your Flickr.Gluten-free flours are so yucky tasting. I do the same thing though – bake the good stuff with real flour to give to other people. And secretly wish I could stuff my face with it all.I see you're putting your little scooper to good use 🙂 I love those things.

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