Fudgy chip cookies is gooey cookies have a deep coffee aroma and flavor. They are very chewy and soft, especially when just baked.

Ingredients

2 ¼ cups all-purpose flour

½ cup unsweetened cocoa

powder

1 teaspoon baking powder

1½ cups granulated sugar

1 cup vegan butter substitute,

slightly softened but not at

room temperature

½ cup soymilk

2 teaspoons vanilla extract

1 cup nondairy chocolate chips

⅔ cup chopped nuts of choice (optional)

Method

Preheat the oven to 350 degrees F and oil 3 baking

sheets. Sift the flour, cocoa powder, and baking powder into a bowl. In a separate large bowl,

combine the sugar and vegan butter substitute and beat with a wooden spoon until creamy. Beat in the soymilk and vanilla extract.

Add the flour mixture and stir to combine. Stir in the chocolate chips and optional nuts. If the dough is very soft, refrigerate it for about 20 minutes. Form the dough into 1½-inch balls using wet hands and arrange them on the prepared

baking sheets about 2 inches apart. Press down lightly on each ball so the top is flattened. Bake for 14 to 15 minutes. They will not look as “done” as other cookies, as they will not be firm or dry. Make sure you do not overbake them or they will be hard, not chewy.

Cool on racks. Store in a sealed container.