Veganized Martha Stewart Chocolate Chip Cookie Recipe
(i.e. best cookies in the world, ever)
2 1/4 cups self-rising flour (better for vegan stuff)
1/2 tsp. baking soda
1 cup (2 sticks) unsalted margarine, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 tsp. salt
2 tsp. pure vanilla extract
1/2 cup blended tofu
1 tsp. cornstarch
2 cups chocolate chips (1 bag)
Put one juice box/shelf pack of firm tofu into the blender (sometimes I add a tsp. of oil) and whiz it up smooth and liquidy.* Cream the butter and sugars until light and fluffly. Add tofu, cornstarch, and vanilla and fluff some more (although I don't usually use vanilla ever). Mix flour, salt, baking soda seperately and whisk then add to the butter mixture (but I usually just dump it all on top as I measure). Mix well then add chocolate chips, or nuts, or 1 cup oatmeal, whatever (the article I got this recipe from has oodles of variation recipes). Drop onto a greased cookie sheet. For this I use a regular old ice cream scoop (nothing fancy) and fill it up. I drop that honker onto the cooky sheet and smoosh it flat, but not really thin. It's about 1/3 cup dough smooshed into a 2 1/2 inch circle. Give them a lot of space. I do 3 cookies on one 9 x 13 baking sheet (we have weird, tiny pans). Bake at 350F for 12-14 minutes. Cool 2 minutes on pan, then transfer to rack for no more than 20 minutes (unless you want them crispy). Then I put them right away into a ziplock to keep them soft. Yummy!
*The whizzed tofu will keep in the fridge for about a week. Use for waffles, extra spongey pancakes, other baked goods, quiche, smoothies, etc.