The Best Egg-Free Crispy Margarine Chocolate Chip Cookies!
These cookies are crisp, crunchy, and have just the right level of gooeyness.
Equipment
- Oven
- Baking Tray
- Parchment Paper optional
- Digital scale for weighing
Ingredients
- 5 tablespoons Imperial Margarine
- ⅓ cup granulated white cane sugar
- ⅓ cup granulated brown cane sugar
- 2 tsp vanilla extract
- ½ cup plus 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 20 grams coarse ground almonds
- 20 grams coarse ground hazelnuts
- 80 grams 60% cacao dark chocolate
Instructions
- First in a large bowl, take the Imperial margarine and beat it with an electric mixer with the brown and white sugar. After awhile, the sugar will be well mixed and the margarine will be clumped up.
- In another small bowl, mix the flour, salt, and baking soda.
- Then, you’ll want to take the almonds and hazelnuts and blitz them in your food processor until they’re coarsely ground and add it to the dry mixture. Then sift the two together until it looks like a coarse meal. After that, take your chocolate chips or baking chocolate and process them until the shards are ½ or ¼ the size of chips. Add them to the mixture. The mixture will look very dry, but will stick together easily.
- Take two full teaspoons worth of the dough and mold it into small balls. Put them two inches apart on parchment paper on a baking sheet or pan, as they will spread and thin out.
- Bake the cookies then for 350°F for 11-13 minutes. The cookies will start to brown towards the corners when they’re ready and will be soft but not runny when you take them out.
- But you don’t want to eat them right away because these cookies are better crispy and firm. Once they’re done baking, cool them on a cooling rack for 8-10 minutes.