| 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. |
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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.
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