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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chocolate Chip Cookies-Back-to-School Version Recipe

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This recipe for Chocolate Chip Cookies-Back-to-School Version is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups whole wheat pastry flour (or WW/White mix)
3/4 tsp baking soda
1/4 teaspoon salt
1 cup non-hydrogenated margarine or butter
3/4 cup packed golden brown sugar
3/4 cup sugar
3/4 cup soft silken tofu, drained
1 1/2 teaspoon vanilla
1 cup chocolate chips or vegan chocolate chips
3/4 cup chopped walnuts or pecans
nonstick baking spray
Directions:
Directions:
Preheat oven to 375 degrees. Spray two baking sheets with nonstick baking spray and set aside. Whisk together flour, baking soda, and salt. Mix in another bowl the margarine, sugars, tofu and vanilla. Beat with a hand held mixer until light and fluffy. Fold in chocolate chips and nuts. Add the dry ingredients and mix. Using a one ounce cookie scoop or large spoon, place scoops of cookie dough on baking sheets about 3" apart. Bake until golden brown around the edges, about 12 minutes. Transfer to a cooling rack.
Personal Notes:
Personal Notes:
These are amazing frozen. The recipe makes a large batch, perfect for allocating 2-3 cookies to a plastic bag and tossing them in the freezer and taking a bag for lunch (or if you're like me, perfect for cookie intake control).

This recipe was created vegan, which is how I make it, but feel free to sub butter in if that's what you have!

 

 

 

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