Margarine Box Chocolate Chip Cookies is the name I gave this old recipe from I Can’t Believe It’s Not Butter. The funny thing is I saw it on an I Can’t Believe It’s Not Butter ad and on a box of Aldi brand margarine. At the time, both versions called for stick type margarine. Now I Can’t Believe It’s Not Butter has it on their website with the name Delicious One-Bowl Chocolate Chip Cookies.
Baking Sticks or Spread
If you want your cookies really soft and cakey, you can use the spread. I prefer using baking sticks because they have a lower percentage of water. The cookies will still be somewhat thick and soft, but a little denser and less cakey.
One Bowl Cookies Using Butter
You can also substitute salted or unsalted butter. If making Margarine Box Chocolate Chip Cookies with salted butter, you don’t need any changes. If using unsalted butter, increase the salt by about 1/4 teaspoon. Both variations are great. You can even mix the two and use half margarine half butter.
Margarine Box aka Baking Sticks Chocolate Chip Cookies
- 2 cups all-purpose flour (250 grams)
- 1/2 tsp. baking soda
- 2 sticks margarine or baking sticks or 1 cup spread (230 grams)
- 3/4 cup firmly packed light brown sugar (150 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 tsp. vanilla extract
- 1 large egg
- 1/2 tsp. salt
- 2 cups semisweet chocolate chips
- Preheat oven to 375 F. Have ready a parchment lined baking sheet.
- Combine flour with baking soda in small bowl; set aside. Alternatively, just skip this step and make everything in one bowl. Directions for that in the notes.
- Beat the margarine (or salted butter) with sugars in large bowl with electric mixer until blended, about 2 minutes. Beat in vanilla, egg and salt. Beat in flour mixture on low speed just until blended. Stir in chips.
- Drop mixture by heaping tablespoonfuls, 2 inches apart, on ungreased baking sheets. Bake 9 minutes or until edges are golden. Remove cookies to wire racks and cool completely.