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.
Chewy Chocolate Chip Cookies Recipe
|Prep Time||Cook Time||Makes|
|15 Mins||11 Mins + 5 Mins Cooling||45-50 Cookies|
- 1 package 18.25oz German Chocolate Cake mix (I used Duncan Hines)
- 1/2 cup Silken tofu pureed (1/4 cup for each egg to be replaced)
- 1/2 cup (1 stick) Melted Butter
- 1/2 Quick Cooking Oats
- 1 cup (6 ounces) Semisweet Chocolate Chips
- 1/2 cup Raisins
- 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 1/2 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.
- 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.
This is my another entry to the Egg Replacement – Silken Tofu Event.
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