Substitute margarine for butter to create these dairy-free chocolate chip cookies.
This results in a soft, almost cake-like, dairy-free chocolate chip cookie.
There are a few ingredients that help these chocolate chip cookies with margarine stand out from the rest.
Credit:BHG / Ana Cadena
For best results, our Test Kitchen recommends using a stick margarine with at least 80% vegetable oil.
This will help mimic the fat content of butter.
To ensure this recipe results in a dairy-free chocolate chip cookie, be sure to use dairy-free chocolate chips.
Credit:BHG / Ana Cadena
A mixture of granulated and brown sugar helps these cookies both in flavor and texture.
Granulated sugar has a lower moisture content and brown sugar has a higher moisture content.
Together, they create the ideal crisp-meets-soft texture.
Credit:BHG / Ana Cadena
If you’d like to add nuts to the margarinechocolate chip cookies, toast them first.
This helps intensify the nutty flavor.
When baking cookies, a quality cookie sheet can make all the difference in the finished cookies.
Credit:BHG / Ana Cadena
Avoid cookie sheets that have become warped or have years of baked-on grease.
The BHG Test Kitchen recommends using shiny, heavy-gauge cookie sheets that have very low or no sides.
Avoid dark-color sheets which can cause your cookies to burn.
Credit:BHG / Ana Cadena
Ingredients
1cup80%-fat margarine(100 calories per Tbsp.)
1cuppacked brown sugar
12cupgranulated sugar
12tsp.baking soda
12tsp.salt
2eggs
1tsp.vanilla
2 3/4cupall-purpose flour
1(12-oz.
Add the brown sugar, granulated sugar, baking soda, and salt.
Credit:BHG / Ana Cadena
Beat until mixture is combined, scraping the sides of the bowl occasionally.
Beat in the eggs and vanilla extract until combined.
Beat in as much of the flour as you could with the mixer.
Credit:BHG / Ana Cadena
Stir in any remaining flour.
Stir in the chocolate pieces and, if desired, nuts.
Drop the dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
For the most uniform sizes, use a small ice cream scoop.
This ensures each cookie is the same size.
Bake in the preheated oven for 8 to 9 minutes, or until edges are just light brown.
Cool on a cookie sheet for 2 minutes.
Transfer the baked cookies to a wire rack; cool completely.
Tightly seal filled bags and containers for best results.
Store at room temperature for up to 3 days or freeze for up to 3 months.
Thaw dough in the container in the fridge overnight.
Shape and bake according the recipe directions.
2,000 calories a day is used for general nutrition advice.
