I thought of taking a "baking-break" for at least 2 weeks because of a couple of baking disasters. But I found out that I've sort of become a "baking addict". Moreover when surrounded by a lot of cookbooks it's really very hard to resist the temptation. Recently I bought "The Taste of Home Baking Book".
It's a neat book with more than 700 recipes, 600 photos and also has a lot of baking tips. Earlier I have tried 2 recipes from "The Taste of Home" magazine and both of them were great success. So I was sure that the recipes from that magazine are tried and tested.
The German Chocolate Cookies recipe was so simple and I was also tempted by the description provided. It said that the cookies were chewy and have a wonderful bakery-shop flavor. I have baked eggless chocolate chip cookies earlier and it was the crispy one.
Since I have a few successful recipes in the "silken tofu-cocoa combination", I wanted to try this recipe too using silken tofu. I'm very glad that I found this recipe, because the cookies turned out very well. The description given is 100% true. These eggless chocolate chip cookies are chewy definitely have a bakery-shop flavor. Also check out the edible cookie dough recipe here.
If you tried this Chewy Chocolate Chip Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Chewy Chocolate Chip Cookies
Ingredients
- 18.25 oz German Chocolate Cake mix I used 1 package Duncan Hines
- ½ cup Silken tofu pureed ¼ cup for each egg to be replaced
- ½ cup Melted Butter 1 stick
- ½ cup Quick Cooking Oats
- 1 cup Semisweet Chocolate Chips 1 cup
- ½ cup Raisins
Instructions
- Preheat oven at 350F/180C for 15 minutes.
- Melt butter in a saucepan on stove top or in the microwave oven.
- Remove the tofu from the packet and blend it in a blender until smooth. Pour it in a liquid measuring cup to measure ½ cup of pureed tofu.
- In a large mixing bowl, combine the dry cake mix, butter, oats; mix well.
- Stir in the chocolate chips and raisins.
- The dough is has the consistency of chapathi dough or play dough.
- Grease a tablespoon and drop the dough using it 3 inches apart onto ungreased baking sheets.
- Bake for 9-11 minutes or until set.
- Cool for 5 minutes before removing to wire racks.
- Cool it completely on the wire rack before storing it.
My Notes
- Raisins can be replaced with chocolate chips as well. But the combination of raisins with the chocolate chips is very good.
- Instead of dropping the dough on the baking sheet, you can also roll it in your hand to get perfectly shaped cookies.
- I baked my cookies for 11 minutes. If using a non stick baking sheet, 10 minutes is enough. The cookies look under-cooked, but they cook on the baking sheet itself once outside the oven. So don't be tempted to put them back in the oven. After 5 minutes transfer the cookies to a wire cooling rack.
- The cookies actually don't have a golden brown color. It's more of a dull cocoa powder color.
- Some cake/brownie mixes have animal fat like lard. Be sure to read the ingredients list before buying.
Paayel says
Hello
Can the cake mix be replaced. Cake mixes are not readily available in India, that too egg free. Thanks!
Madhuram says
Sorry Paayel, this recipe uses cake mix and substituting it with something else is quite tricky. Just try any other cookie recipe from the collection I have which doesn't use cake mix.
anon says
hey, whats the german food cake mix? 🙁
Madhuram says
It's a flavor of cake mix readily available in stores.
Minati says
Mine didn't flatten out when I scooped them with an ice cream scoop, they came out puffy and kind of undone.
Madhuram says
Maybe you should have increased the baking time. Did you preheat the oven? I always suggest test baking 2-3 cookies before doing an entire batch to be sure.
Suma says
Hi
Your cookies all look delicious. Going' to try out the choc one tonite. Don' u have to add baking powder ? Just wondering...
Madhuram says
Hi Suma, the cake mix already has the leavening agent taken care of. That's why we don't add it again.
shriya says
Hi, awesome recipe. Tried it turned out great. Really did not expect it to. Loved it completely. Thanks for posting it.
Madhuram says
You're welcome Shriya.
kim says
Hi!!
This recipe is great! If I want to replace the butter with oil, how much oil should I put? I wanted a eggless, butterless chewy cookie! hehe..
Kim I once tried choc. chip cookies with oil and applesauce it was so chewy; more like a cake. So may be you can try 1/4 cup oil and 1/4 cup unsweetened applesauce. I would also suggest you to test bake 1 or 2 cookies to see if you have make some adjustments to the batter.
Trinity McDermott says
Tried these cookies this weekend. They are delicious, very chewy and almost brownie-like. Great recipe.
Thanks for trying it Trinity.
Zahra says
hey, is this website new,it's the first time I've seen it...I was looking up cake recipes for my cousin whose allergic to eggs for her birthday and found this...It's awsome she's going to be so happy lol.she'll finally be able to eat brownies and cake
Thanks Zahra. It's almost a year now, since I started this blog.
Rajee says
Wow, yummy and tasty cookies 😉
nayana says
Hi madhuram,
Wanted to ask u that how many cookies can we get with the above mentioned measurements?
Around 45-50 cookies.
Ritu says
I like the cookies , well atleast the picture . My problem is dairy in the cake mix u mentioned . I wud love to make these for my son . Any replacement for the mix ? I did check few other mixes but no luck . Plz help 😥
Hi Ritu. I have a Duncan Hines brownie mix at home and just now I checked the ingredients list and I think it does not have any dairy products. I think using this brownie mix instead of the cake mix shoule be alright. Again I'm guessing here because I've not tried baking cookies out of a brownie mix. Did you try any organic cake mix?