Recipe: Tofu Chocolate Chip Cookies

This is probably my most requested cookie recipe (even after people find out that it has tofu in it!). This recipe makes very chewy chocolate chip cookies. I omit the cinnamon, but that's just a matter of personal taste.

Tofu Chocolate Chip Cookies

Bruce Weinstein and Mark Scarbrough

Serves: 20 (2 cookies each)

Look no further for cakey, decadent chocolate chip cookies, perfect for backyard gatherings, trips to the beach, or any weekday afternoon. The natural protein and moisture in tofu allows us to get rid of eggs - and their cholesterol. While these cookies use margarine, you can substitute butter for a somewhat richer but also lighter cookie.

Ingredients:

1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 8 tablespoons (1 stick) margarine, cut into chunks 2/3 cup packed dark brown sugar 1/3 cup granulated sugar 6.15 ounces silken firm Mori-Nu® Tofu(i. e., half a 12.3 ounce package), cut into chunks 2 teaspoons vanilla extract 12 ounces semisweet chocolate chips

Instructions:

1. Position the rack in the middle of the oven; preheat the oven to 375°F. Whisk the flour, baking soda, cinnamon, and salt in a medium bowl; set aside. 2. Place the margarine chunks and both kinds of sugar in a large bowl and beat with an electric mixer at medium speed until fluffy and light, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula, then beat in the tofu and vanilla until smooth, about 1 minute. 3. Remove the beaters, scrape any excess batter back into the dough, and stir in the flour mixture with a wooden spoon, just until moistened. Stir in the chocolate chips. Drop the batter by 1 tablespoon increments onto a large baking sheet, spacing the mounds about 1 inch apart. 4. Bake for 7 minutes, then flatten the puffed cookies with the back of a wooden spoon or a metal spatula, just until they crack slightly at the sides. Continue baking until the cookies are browned at the edges and firm to the touch, about 7 more minutes. Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to continue cooling. Cool the baking sheet at room temperature for 5 minutes before making another batch, or use a second sheet that hasn’t been in the oven. To store, cool the cookies completely, about 2 hours, then seal in plastic bags or a lidded container at room temperature for up to 4 days, or in the freezer for up to 3 months.