Classic Chocolate Chip Cookies

Ingredients:

1/2 cup vegan butter

3/4 cup cane sugar

1 tsp. pure vanilla extract

1 tsp. molasses

3 tbsp. Tofutti Better Than Sour Cream

1/4 tsp. baking soda

1/4 tsp. baking powder

1 1/4 cup unbleached flour

1/4 cup vegan mini chocolate chips

1/4 cup finely chopped walnuts

1/2 tsp fine sea salt

Directions:

Preheat oven to 350˚F. Line a large baking sheet with parchment paper; set aside.

In a large bowl, cream the butter, sugar, vanilla extract, molasses, and Tofutti Better Than Sour Cream with a hand mixer, on high speed, until creamy (15-20 seconds).

Sift in the salt, baking soda, baking powder.

Mix just until combined. Sift in the flour, 1/2 cup at a time; stir in with a wooden spoon. Mix in the chocolate chips and walnuts.

Using a medium ice cream scoop, drop the dough onto the prepared baking sheet, about three inches apart. Bake at 350˚F for 10-12 minutes. Makes about 30 cookies.