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.
- 2 1/4 flour
- 1 tsp. baking soda
- 1 1/2 tsp. salt
- 1 cup butter flavored Crisco (I use Crisco for fluffier cookies, but soft butter will be fine, too.)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp. real vanilla
- 1/4 cup soft tofu
- 16 oz. or entire bag of semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Heat oven to 375 degrees.
Add flour, baking soda, and salt to medium bowl and combine. Set aside.
In separate large bowl combine Crisco, granulated sugar, brown sugar, vanilla, and tofu.
Slowly add flour mixture to sugar mixture and combine well.
Stir in chocolate chips all at once and mix it up.
If you are adding nuts, do it now.
No need to grease your cookie sheet, just place rounded spoonfuls of cookie dough onto cookie sheet. How big you do them is up to you.
Bake approximately 11 minutes.
Serve warm with a big glass of milk.
Tell your kids they just ate tofu.
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Who knew?? What kind of tofu did you use? I know there are a few different varieties (firm, etc). Just wondering if you crumbled it up, etc. Pinned!
Oops – I see it says “soft” tofu. All I can picture is sort of a watery square so I’ll have to try crumbling it up. lol
Wow, what a fun post and read! I’m saving the recipe. I assume when you write :”real vanilla” you mean the extract type and not the scraped out seeds from a vanilla bean…. right?
Can’t wait to try these!! Thanks!!
Yes, Christina! 🙂
I went out on a limb and made these cookies even though I was cringing at the tofu and 1 1/2 tsp. of salt. lol Holy cow these cookies did not disappoint. They are the best cookies I have ever made. Thank you so much for sharing. 🙂
FHEW!!! You had me worried for a second!! So happy you enjoyed them! YIPPEE!!!
Hmmm admittedly I never used much salt in any kind of recipe because it was salt though didn’t realize this enhances the flavor. So I will change that going forward. Now tofu…..I’m intrigued and trust you(!) so will pursue this at the store and give it a go. Stay tune and thank you for sharing!!
I know it sounds crazy! I will let the tofu one slide, but the salt is a must ?
Ok made the cookies this afternoon – only tweak was letting them bake for 10 minutes as they were a little too brown at 11 minutes using an electric oven. Hubby loves them. Admittedly I’m more of a soft chocolate chip cookie lover, and yet there was no way you would have guessed what is in these cookies! Also added chopped walnuts as I love nuts and chocolate. DELISH! An A+ on this one Julie! Keep em’ coming! ha
Yeay!! Did you use tofu? ?
Tofu and butter flavored crisco, I smile ?
I know crazy, right? I hope you try it!
I am willing to try anything at least once, Dad in NY ps Not sure if I can sell Mom on it.