Tofu House Chocolate Chip Cookies Recipes

TOFU CHOCOLATE CHIP COOKIES

Steps:

• In separate bowl mix the dry ingredients (all purpose flour, wheat flour, cornflower, baking soda and salt) and keep aside.
• In a bowl, Add melted butter, light brown sugar, sugar and beat well with hand mixer. Then add the tofu and continue to beat until it combines well.
• Now slowly add the dry ingredients mixture into the tofu mixture and blend well. Finally add the mini chocolate chip and gently mix. With the ice cream scoop take the dough and arrange it in the baking tray.
• Transfer the tray into the 180ºC pre heated oven and bake about 25 minutes or until the crust turns into brown colour

TOFU HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F
• Cream margarine, sugar and molasses until light and fluffy.
• Add tofu purée and vanilla; beat for 1 more minute.
• Mix flours, soda and salt in small bowl.
• Add to creamed mixture and mix at low speed.
• Fold in chocolate chips.
• Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes.
• Cool on wire rack.

LOW CALORIE TOFU OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Pre-heat oven: 350 degrees F.
• Cream margarine with molassas and Truvia until light and fluffy.
• Beat in egg and vanilla.
• Stir flour with baking soda, salt, nutmeg, cinnamon and add to creamed mixture - mix well.
• Add pureed tofu to mixture - mix well.
• Fold in oats, chips and nuts.
• Place rounded tablespoonfuls onto ungreased cookie sheets.
• Bake at 350 degrees for 9-10 minutes for soft and 11-12 minutes for firmer crisper cookies.
• Best if transferred to cooling rack.

TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixing bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

TOLL HOUSE CHOCOLATE CHIP COOKIES (CA 1948)

Steps:

• Cream butter.
• Add sugars.
• Add eggs.
• Sift flour and salt.
• Dissolve soda in water and add alternately with sifted flour mixture to butter and sugars.
• Add nuts and chocolate morsels.
• Stir in vanilla.
• Drop by half-teaspoonfuls onto lightly greased cookie sheet.
• Bake 10-12 minutes at 375°F.

ORIGINAL NESTLE® TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

TOFU HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F
• Cream margarine, splenda and corn syrup until light and fluffy.
• Add tofu purée and vanilla; beat for 1 more minute.
• Mix flours, soda and salt in small bowl.
• Add to creamed mixture and mix at low speed.
• Fold in chocolate chips.
• Drop by rounded teaspoonfuls onto ungreased cookie sheet and bake for 8-10 minutes.
• Cool on wire rack.

TOLL HOUSE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Pan Cookie Variation
• Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
• Slice and Bake Cookie Variation
• Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.
• Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
• Do Ahead
• Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
• This recipe is made available as a courtesy by Nestle USA and www.VeryBestBaking.com. Nestle® Toll House® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland.

BETTER THAN NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES!

Steps:

• With electric mixer, blend the butter with both sugars until fluffy.
• Mix in the egg and the vanilla extract.
• Add dry ingredients to mixture- blend well.
• Stir in chocolate chips.
• With your hands, form 1 1/2" to 2" balls and place widely apart on greased cookie sheets (I sprayed my cookie sheets with PAM- the kind with flour in it for baking).
• Bake at 375 degrees for 8-10 minutes.
• Makes approximately 20 cookies.
• Enjoy!