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Submitted by Esther Haddad
The absolute softest chewiest chocolate chip cookie that rivals Entenmann’s (and it’s parve!).
2 sticks margarine
1/2 cup brown sugar
1/2 cup sugar
1/4 cup non-dairy milk (I use rice dream)
1 teaspoon vanilla extract
2 and 1/4 cups flour
1 tsp salt
1 tsp baking soda
1 bag chocolate chips (mini is preferred)
Pre-heat the oven to 350F.
In a large mixing bowl, cream the softened vegan butter and both sugars with an electric hand mixer until light and fluffy (about 8-10 minutes).
Add the non-dairy milk and vanilla. Mix for addl 6-7 minutes. Scrape the bowl and mix for a few more seconds.
Mix the flour, salt, and baking soda in a separate bowl and add dry to wet. Mix until most of the flour is gone and the dough has formed. Switching to a wooden spoon or spatula, scrap the bowl and mix the dough until all the flour is incorporated.
Stir in chocolate chips.
Scoop dough onto a baking sheet lined with parchment paper with a tablespoon. Make sure each scoop has enough chocolate chips and flatten slightly.
Bake in the oven for 8-10 minutes until the edges of the cookies begin to turn golden brown.
Remove the parchment paper from the baking sheet and onto a wire rack to cool.
Once the cookies have cooled, remove from parchment paper and serve.
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