Perfect Soft Chocolate Chip Cookies

Recently the boy said to me, "You know you've never just made chocolate chip cookies." It sounded like a fair assessment. I like putting *stuff* in them, like oats, or cherries and almonds, or pecans, or candy pieces, or peanut butter... you get the point. There is something to be said for a homemade plain old chocolate chip cookie though, and he was spot on with his request. These are magically delicious, and almost a week after making them, are still soft and tender. These are adapted from the back of the Ghirardeli bag.


Chocolate Chip Cookies

2 1/4 cups all purpose flour (or 1/2 whole wheat pastry flour, 1/2 white)
1 tsp baking soda
1/2 tsp salt
1 cup margarine, softened
1 cup white sugar
1 cup packed dark brown sugar
2 tsp vanilla extract
1/2 cup pureed silken tofu
2 cups semi-sweet chocolate chips

1. Preheat the oven to 375 degrees.

2. Cream together margarine and sugars until fluffy. Add the tofu and vanilla and mix until incorporated.

3. Sift together the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients, stirring well after each addition.

4. Add in the chocolate chips and stir to combine.


5. Using a cookie scoop (or a tablespoon), drop dough by scoop/spoonful onto an ungreased cookie sheet. Bake for 9-11 minutes or until golden.

Mmm... Hot out of the oven...