Here is the recipe:
- Actually these cookies are supposed to be chewy according to the original recipe, but when I baked my first batch of cookies I increased the time of baking from 10 to 20 as I thought the cookies are not well cooked. So they turned a little crunchy, but still tasted great.
- For the next batch I baked the cookies for only 15 minutes and still they came out little crunchy. Still the cookies tasted great like the first batch.
- Replacing egg with silken tofu might be the reason for the crunchiness, but still we all liked these delicious cookies.
- And I must say that nobody could make out that I used silken tofu. These are just perfect.