Baking Sticks Chocolate Chip Cookies aka Margarine Box 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 maybe the recipe was originally developed with margarine, but the good news is also works well with salted butter. When made with margarine, the cookies are a tad softer and just slightly cakier. When made with butter they are still soft, but a little denser and firmer. Both variations are great.
Baking Sticks Chocolate Chip Cookies
- 2 cups all-purpose flour 250 grams
- 1/2 tsp. baking soda
- 1 cup 2 sticks I Can't Believe It's Not Butter!® Cooking & Baking sticks (230 grams)
- 3/4 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1 large egg
- 1/2 tsp. salt
- 1 package 12 oz. semi-sweet chocolate chips (2 cups)
- Preheat oven to 375 F. Have ready a parchment lined baking sheet.
- Combine flour with baking soda in small bowl; set aside.
- Beat the baking sticks 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.