My absolute favourite basic chocolate chip cookie recipe, these always turn out wonderful and can even take a lot of substitutions. I have often made these with 140g or 2/3 cups golden caster sugar in place of the white and brown sugar and have even just used full granulated sugar - they still turn out fantastic. I have also made these with about 4 different brands of vegan butters and they will yield different results, some give you thinner and crisper cookies like in the photo, others thicker, soft and fluffier cookies. They all taste fantastic though :-)
Chocolate Chip Cookies
makes about 18
180g vegan margarine (3/4 cup)
70g caster sugar (1/3 cup)
70g light muscovado sugar (1/3 cup)
1 tsp vanilla
200g plain flour (1 1/2 level cups)
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
100g dark chocolate chips or chopped (2/3 cups)
Preheat oven to 180C. Beat the margarine, sugars and vanilla until light and fluffy. Mix flour, salt, baking powder and baking soda together in a separate bowl. Stir dry into the sugar mixture with a wooden spoon, until well blended then stir in chocolate chips. Drop with a tablespoon onto baking paper lined baking sheets and bake for 12- 15 minutes. They should be golden, particularly along the edges. Let cool on sheets for a few minutes to firm up then carefully transfer to a wire rack to cool. Now get the coffee on....
Source: Loosely based on a Canadian Living recipe.