Margarine Box Chocolate Chip Cookies aka Baking Sticks Chocolate Chip Cookies get their name from the fact I originally found the recipe on the back of a box of I Can’t Believe It’s Not Butter Baking Sticks. Years later I found the same recipe on a the back of a box of Aldi brand margarine.
So the cookies were originally developed with margarine, but the good news is the recipe also works well with salted butter. Margarine gives you cookies that are a bit softer, while using butter makes them a bit denser and firmer. 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 (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.
- 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.