professor lasertron’s birthday cookie

Posted on 04. Aug, 2008 by admin in mr. lasertron

This is my chocolate chip cookie recipe! It is vegan (I am not), and it makes hands-down the best cookies I have ever tasted. They stay chewy just like out of the oven for days and days, and the dough also freezes well. Each serving has 2 grams of protein, if that makes you feel better about eating an entire batch like I did last weekend.

I think this recipe made a 12” cookie–our family of 5 ate it in one weekend, which isn’t really hard if you like cookies. If you decide to use the dough to make small, normal-sized cookies, I think this recipe yields about 2-3 dozen, depending on what size you make them.

Ingredients
2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Earth Balance butter, softened (You can use butter if you really want to)
3/4 cup organic cane sugar (this is just granulated sugar)
3/4 cup firmly packed brown sugar
3 ounces of firm silken tofu (I use Mori-Nu brand that comes in a 12oz package. So, like, 1/4 of a package.)
1 teaspoon vanilla
2 cups (12 ounces) chocolate chips

Instructions
Preheat oven to 375ºF.

In a small bowl combine flour, baking soda and salt; set aside.
In another small bowl, vigorously whisk the tofu so it gets really broken up and fluffy. This will help it get really evenly distributed in the dough when you mix it up, so the more you mix, the better. It might resemble fluffy scrambled eggs.
In your mixer (or another large bowl), cream butter, sugar and brown sugar until light. Beat in tofu and vanilla until smooth. Gradually add flour mixture until combined. Stir in chocolate chips.

Drop by big spoonfuls onto a 12” metal pizza pan and spread it out evenly with your fingertips. I like to do this sort of in batches, like a quarter of the dough at a time. Bake 20-25 minutes.

OR, alternatively, drop by spoonfuls on an ungreased cookie sheet and bake 8-10 mins.

I really hope someone tries this! It’s absolutely my favorite cookie ever.