She Strengthens

Vegan Chocolate Chip Cookies that Rival the Classics

A Delicious Twist on a Timeless Favorite

Imagine sinking your teeth into a crispy, chewy, and utterly delicious chocolate chip cookie that just happens to be vegan. Sounds too good to be true? Think again! Our recipe yields a whopping 4 dozen cookies that are sure to satisfy even the most discerning sweet tooth.

The Magic Behind the Recipe

So, what makes these cookies so special? For starters, we’re using unsalted nonhydrogenated margarine instead of traditional butter, which not only makes the cookies vegan-friendly but also gives them a richer, more complex flavor profile. We’re also adding a hint of molasses to deepen the flavor and a generous helping of vegan semisweet chocolate chips because, let’s be real, who doesn’t love chocolate?

Getting Started

Before we dive into the instructions, make sure you have the following ingredients at the ready:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 2 sticks (8 ounces) unsalted nonhydrogenated margarine, at room temperature
• 1 1/4 cups granulated sugar
• 1 tablespoon light (or mild) molasses
• 2 teaspoons vanilla extract
• 1 1/2 cups vegan semisweet chocolate chips (about 10 ounces)

Baking to Perfection

Now that we have our ingredients, let’s get baking! Here’s what you need to do:

1. Preheat and Prep: Heat your oven to 350°F and arrange a rack in the middle. In a medium bowl, whisk together the flour, baking soda, and salt to aerate and combine; set aside.
2. Creamy Goodness: In the bowl of a stand mixer fitted with a paddle attachment, beat the margarine and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the molasses and vanilla, beating until combined, about 2 minutes.
3. The Final Mix: Add the flour mixture and beat on low speed until just combined (be careful not to overmix!). Finally, add the chocolate chips and mix until they’re evenly distributed throughout the dough.
4. Scoop, Roll, and Bake: Drop the crumbly dough by the tablespoonful onto an ungreased baking sheet, leaving about 2 inches of space between each cookie. Roll each ball and press down to slightly flatten. Bake one sheet at a time until the cookies are just golden brown around the edges, about 11 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.

The Verdict

With their crispy edges, chewy centers, and rich, velvety chocolate chips, these vegan chocolate chip cookies are sure to become a new favorite. So go ahead, indulge in a few (or a dozen!) and experience the bliss of a perfectly baked cookie.