Ingredients: |
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 Tofu(i. e., half a 12.3 ounce package), cut into chunks
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
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Directions: |
Directions: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 min. Scrape down the sides of the bowl with a rubber spatula, then beat in the tofu and vanilla until smooth, about 1 min.
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 choc. chips. Drop the batter by 1 T increments onto a large baking sheet, spacing the mounds about 1 in apart.
4. Bake for 7 min, 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 min. Cool the cookies on the baking sheet for 2 min, then transfer to a wire rack to continue cooling. Cool the baking sheet at room temperature for 5 min before making another batch, or use a second sheet that hasn’t been in the oven. To store, cool the cookies completely, about 2 hrs, 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. Serves 20 (2 cookies each) |
This recipe for Tofu Chocolate Chip Cookies is from