Tollhouse meets it’s Match!
When I think of home baked cookies the first thing that come to mind are warm and delicious chocolate chip cookies. Who doesn’t love a buttery sweet chocolatey chippity cookie? I found a great recipe from Handle the Heat that not only was quick but could easily be altered to be top 8 free and vegan! The recipe makes great big cookies that you might even be willing to share.
First we let the margarine reach room temperature. Do not melt the butter or the consistency will be too wet and the cookies won’t have that great fluffy texture. Then added the sugars and creamed them together.
Next add the “eggs” and vanilla. It’s so fun to watch the vinegar and baking soda mix together and foam.
Sift the “flour” into a separate bowl and add the other dry ingredients together to mix.
Add the dry ingredients into the butter sugar mixture a little bit at a time until completely combined.
Then after the batter is nice and thick mix in the chocolate chips until fully incorporated.
Cover the bowl and let set in the fridge for 12-24 hours.
Once you are ready to bake let the dough soften just enough to scoop. Using a medium cookie scoop the dough into rounded cookies onto a parchment covered cookie sheet. Do not flatten them. They will spread a little during baking.
Enjoy them once they are cooled for at least 5 minutes. It was the hardest five minutes but having the nice crispy edges and warm soft cookie inside made it worth it!