This is basically the Nestle's recipe with a trick a friend of mine told me - substitute tofu for egg. She suggests a large spoonful for each egg the recipe calls for, I suggest half a box (about 6 ounces). But I like fluffy, fully cooked cookies. (I can't STAND cookie dough! But you can eat this dough without worrying about salmonella poisoning - because there are no eggs!)

1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
1 tsp vanilla
1 12 oz package SOFT tofu (firm gives you little tofu lumps)
2 & 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 11.5oz package chocolate chips (aw heck, we all know you're going to eat that last 1/4 cup while you're baking anyways... ;)

Preheat oven to 375 degrees.
Mix butter, sugar and vanilla until creamy. Add tofu (you might want to break it up a bit first) and mix again. In separate bowl, mix flour, salt and baking soda. Slowly add this to the other bowl while mixing slowly. Stir in chocolate chips.
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake for 10-15 minutes, till lightly tan where they touch the cookie sheet. (Takes a little longer than normal. Watch them the first time.)

To Make This Recipe Vegan: Substitute a cup of oil (your choice, I use canola) for the butter. Apparently the non-Kroger off-brand of chocolate chips at Kroger does not have dairy in it (them?). You'll have to double check the ingredients (and my grammar) for me.