In the Key of K

I don’t like crispy cookies. If you do this recipe is not for you. These cookies are an unhealthy teat. I try to emphasize to my children that they are for holidays and birthdays but now that they are old enough to explore the kitchen they make them all the time. I have healthier recipes too but they say these are the best. They are always a hit at parties, school, and the holidays. You can probably freeze them but they never last that long here.

Chocolate Chip Cookies
In the Key of K

Wet ingredients:

1/2 cup (or 1 stick) vegan butter, softened in the microwave
1/4 cup vegan cream cheese (tofutti is best but  we’ve used many others and they all fine), softened in the microwave
3/4 cup brown sugar (we prefer dark but light works too), packed
1/4 cup granulated sugar
1 Flax egg (1tbsp ground flax + 3 tbsp water—I almost always use a heaping tablespoon)
splash of vanilla extract

Dry ingredients
2 1/4 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 to 1 tsp salt

Add-ins

1 bag of vegan chocolate chips

1 cup of smashed walnuts (optional—my kids prefer to leave them out)

Preheat oven to 350.

Cream together the wet ingredients with a mixer. Don’t skip this! If you mix it by hand the texture will be very different and your cookies won’t be as soft and delicious. Once it all comes together keep mixing for at least another minute or two or more.

Add all dry ingredients and mix well. Don’t worry about that nonsense of mixing dry and wet separately. Save your time—it’s life you won’t get back and makes zero difference in the outcome of these cookies. Eat some cookie dough! Use a spoon or spatula to fold in any add-ins.

Eat more cookie dough, you’ve earned it! Spoon one to two tablespoon size cookies (I use a one-inch melon scoop) on to baking sheets and bake 10 to13 minutes or until cookies are done. You can bunch them pretty close together, they don’t spread that much. They should be lightly brown on the bottom. If you made really big cookies, try the toothpick trick but it’s also okay if they are still doughy on the inside. This recipe makes at least 30 or 40 small cookies.

Note: the kids once made this and accidentally doubled the vegan butter. It had to bake a few minutes extra but the cookies were still great! Just really rich and a little greasy—not for me but they ate most of them.