· By Ilana Faber
Bake The Perfect Chocolate Chip Cookie At Home!
The kind of cookie that makes you stand in the kitchen “just to try one” and somehow you’re three deep.
These are fully vegan (dairy-free, egg-free, zero compromise) but still delivering that classic, soft-baked cookie with gooey chips in every bite. No weird ingredients. No sadness. Just a big bowl of dough and the promise of warm cookies in under 15 minutes.
Make them small and snackable. Make them oversized and dramatic. Eat one warm and pretend you’ll save the rest.
You won’t. And that’s okay.
INGREDIENTS
1 cup non hydrogenated margarine
1 1/4 cup sugar
1 1/4 cup dark brown sugar
1/2 cup soymilk
1/2 cup vegetable oil
2 tsp vanilla
4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
1 cup chocolate chips
DIRECTIONS
1. Preheat oven to 350
2. Line baking sheet with parchment paper, or lightly oil
3. In bowl of stand mixer, combine margarine, sugar, and vanilla
4. Cream together with paddle attachment until light and fluffy
5. Scrape the bottom of the bowl
6. In a separate bowl, whisk soymilk and oil
7. In another bowl, mix dry ingredients (flour, baking powder, baking soda, and salt)
8. Add wet and then dry to mixer on low speed until dough forms
9. Add chocolate chips and mix until combined
10. Scoop the dough onto the baking sheets with spring loaded ice cream scoop or small spoon (2oz for large cookies, 1 oz for small)
11. Bake for 9-14 minutes (shorter for soft, longer for crunchy) until slightly brown on top
12. Remove from oven and let cool
