There I was being a happy little baker chick in my slippers sipping
wine tea while making chocolate chip cookies for the family, and the most awful thing happened. I opened the fridge and the egg tray with those little egg indentations was completely empty. No, please, no!!!
Then visions of my husband (who was nestled in his chair watching his favorite show), walking next door to kindly ask our neighbor for an egg, went through my head. Then, I remembered what he said the last time I asked him to do that for me.
I can’t blame him. I mean it’s not really a fun thing to do, ya know? It’s almost embarassing.
So…instead, I asked Rick to look up egg substitutions on his iPad. He quickly went into research mode and quickly said, “Tofu”.
I was shocked for 2 reasons. One, because I never knew that a 1/8 cup of tofu could be used as an egg substitute, and two, because we had tofu in the house. We actually don’t like tofu, and the only reason we had it was for a soup recipe our daughter was testing out.
It truly was a chocolate chip cookie miracle.
So…I continued to follow the recipe and used the tofu just like I would an egg hoping for the best.
When it came time for the salt, I remembered my sister-in-law telling me that if you increase the salt in your chocolate chip cookie recipe, it will enhance the flavors even more. So, I increased the salt by 1/2 teaspoon.
So, at this point I was pretty concerned I was going to have salty tofu chocolate chip cookies that suck. I just ignored my negative side and kept going.
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Then it was finally time to add the chips. Did you ever wonder why they don’t just say “Add the entire bag” instead of “Add 2 cups of chocolate chips”. I was so ready for this baking fiasco to be over, I just emptied the entire bag in.
The more chips, the better.
Well, dear friends, they were the best chocolate chip cookies I had ever made.
The inside was moist, chocolaty, and chewy. The outside was perfectly crisp, and the extra salt brought out all of the flavors. We fought over the last cookie and I’m still not over it.
Oh, and don’t forget that tofu is packed with protein. You can not tell the difference in taste between using tofu or using an egg. Using tofu only seemed to help the texture and make them more moist in the center. If you decide to try using tofu (soft version), you can order it here.
Please let me know if you try my Best Chocolate Chip Cookie recipe.
Here are my Chocolate Chip Cookie tips in a nut shell..
*Substitute 1/4 cup tofu for the 2 eggs.
*Increase salt by 1/2 teaspoon.
*Use butter flavored Crisco instead of butter.
*Add entire 16 oz. bag of chips.
*Use real vanilla.
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