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Sweet Potato Walnut Raisin Chocolate Chip Cookies: Reduce the chocolate chips to 1 cup; add 3/4 cup chopped walnuts and 3/4 cup raisins with the remaining chips.

TOFU CHOCOLATE CHIP COOKIES

Here, tofu replaces eggs for these cakey but light cookies. But don’t make them just for dietary reasons. These moist, delicious cookies are a comforting treat right out of the oven. Don’t even tell your kids they’re eating healthfully!

MAKES ABOUT 4 DOZEN COOKIES

Nonstick baking spray

1 cup whole wheat flour

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons (1 stick) cool margarine, cut into small pieces

1/2 cup packed light brown sugar

1/2 cup granulated sugar

6 ounces silken firm tofu (about 3/4 cup, see Note)

1 teaspoon vanilla extract

3 cups semisweet or bittersweet chocolate chips, or chocolate chunks

1. Position the racks in the top and bottom thirds of the oven. Preheat the oven to 375°F. Spray two large baking sheets with nonstick spray; set aside. Whisk the whole wheat flour, all-purpose flour, baking soda, and salt in a medium bowl until uniform; set aside as well.

2. Beat the margarine and both sugars in a large bowl, using an electric mixer at medium speed; continue beating until smooth and light, about 2 minutes.

3. Place the tofu in the bowl of a food processor fitted with the chopping blade. Pulse two or three times, then process until the tofu is about the consistency of mashed potatoes. It will look a little curdled, broken, and lumpy.

4. Add the mashed tofu to the butter and sugar mixture; beat at medium speed until smooth, about 1 minute. Scrape down the sides of the bowl, then beat in the vanilla. Turn off the beaters, add the prepared flour mixture (in stages, if necessary), then beat at a very low speed, just until a loose, wet, but nonetheless firm dough forms. Gently stir in the chocolate chips.

5. Drop by rounded tablespoonfuls onto the prepared baking sheets, spacing the mounds 2 inches apart. Bake for 7 minutes, then rotate the sheets back to front. Bake for about 7 more minutes, or until the cookies are lightly browned, set, but still soft. Cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely. Cool the baking sheets for 5 minutes before baking additional batches.

* * *

NOTE: Tofu is packaged and sold based on its texture: firm, extra-firm, or silken. To complicate matters, some silken tofu is now sold as “firm silken,” meaning that it has slightly more tooth than run-of-the-mill silken varieties. This latter type, such as that sold under the brand Mori-Nu, is best for this recipe, although any silken tofu will do.

Recommended storage

3 days at room temperature

2 months in the freezer

Personalize It!

Reduce the chocolate chips to 11/2 cups and add 11/2 cups of any of the following or any combination into the batter with the remaining chips: chopped dried apples, chopped dried figs, chopped dried pears, chopped pitted dates, chopped pitted prunes, dried blueberries, dried cherries, dried cranberries, sesame seeds, unsalted sunflower seeds.

TRIPLE CHOCOLATE CHOCOLATE CHIP COOKIES

These cookies are a chocolate lover’s dream come true. Semisweet and unsweetened chocolate are in the dough, as well as cocoa powder. Surprisingly, the cookies are not as sweet as you might imagine, so every bite has an intense chocolate hit. Oh, and we’ve thrown in chocolate chips, just for good measure.

MAKES ABOUT 4 DOZEN COOKIES

11/2 cups all-purpose flour, plus additional for dusting the baking sheet

1/3 cup cocoa powder, preferably natural, sifted

1/2 teaspoon baking soda

1/4 teaspoon salt

8 ounces semisweet chocolate, chopped

3 ounces unsweetened chocolate, chopped

12 tablespoons (11/2 sticks) cool, unsalted butter, cut into small pieces, plus additional for greasing the baking sheet

1 cup packed dark brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

2 large egg whites, at room temperature

1 teaspoon vanilla extract