Prep 10 mins
Cook 15 mins
The tops crinkle when baked, creating a nice contrast between the dark chocolate and the white powdered sugar coating. Note that the dough gets very dense and is a little too difficult to mix by hand. From Vegetarian Times, around Christmas 1997, I think.
- 1⁄2 cup non-hydrogenated margarine
- 4 ounces unsweetened chocolate, melted
- 1 cup light brown sugar, packed
- 1⁄4 cup granulated sugar
- 8 ounces firm silken tofu, drained and mashed
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 2 cups unbleached all-purpose flour
- 1 cup powdered sugar
- In a mixer or large bowl beat margarine, chocolate and sugars until light and fluffy.
- Beat in tofu until well blended.
- Beat in vanilla, baking powder and salt.
- Add flour in batches, beating well after each addition.
- Cover and chill several hours or overnight.
- Preheat oven to 350 F and lightly oil cookie sheets.
- Scoop tablespoonfuls of dough and roll into balls.
- Drop into a small bowl with powdered sugar, rolling to coat.
- Place cookies 2 inches apart on prepared cookie sheets and bake until set, about 15 minutes.
- Remove from oven and let rest 5 minutes, then remove to wire racks to cool. Cookies will keep up to 1 week in an airtight container at cool room temperature.