1 cup butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
3 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup cocoa
1/4 cup white sugar
1 teaspoon vanilla extract
1 (12 ounce) can crushed pineapple with juice
1 (6 ounce) can crushed pineapple with juice
1 (10 ounce) package firm tofu
In a medium bowl, cream together the butter, granulated sugar and light brown sugar until smooth. Beat in the eggs, one at a time. Combine the flour, cocoa, baking soda and vanilla extract, gradually beat into the creamed mixture. Mix in the flour mixture until just blended. Mix in the cocoa mixture. Stir in the crushed pineapple with juice, pineapple, pineapple with juice, crushed pineapple with juice, pineapple with juice crushed pineapple with juice and pineapple with juice crushed pineapple with juice.
Spread evenly into an 8x8 inch casserole dish.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cookie pops when inserted in the center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.