You can make these crunchy, gooey or chewy. I went for the in between all three option and it was a good choice. They have a crunchy rim, chewy middle and melty everything else.
The recipe should make 18 cookies, but you can make them smaller, or larger, just adjust your baking time accordingly.
If you want to use your cookies for sandwiches, fill with your icing or ice cream of choice.
Recipe originally from Atiliay.com
Ingredients:
1 cup of room temperature vegetable marg
1/2 cup light brown sugar
1/2 cup white sugar
1/4 cup soy milk
1 tsp vanilla essence or flavouring
2 1/4 cups plain flour
1/2 tsp salt
1 tsp baking soda (bicarb)
300g dark or plain chocolate chips
Pre-heat oven to gas mark 4-5 / 180c / 350f
Line 2 large baking trays with greaseproof paper
Mix margerine, brown and white sugar in a bowl with a hand mixer or stand mixer until blended.
Add your milk and vanilla and mix really well until it's creamy in texture.
Add the flour, salt and baking soda to the creamy mix and use a hand mixer or spoon to combine, then fold in your chocolate chips.
Drop heaped teaspoons of the dough onto your greased baking trays, keeping a bit of space between them as they will spread slightly.
Bake for 14-15 minutes until the edges are brown.
If you want them chewy, take them out when the edges are just turning a light brown.
They will keep on cooking after you've taken them out so it's important to leave them on the trays for at least 20 minutes. If you've used greaseproof paper then you can move them to a cooling rack (still on the paper!) or if you've greased a tray then leave them another 20 minutes until they're cold.
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