Soft and Chewy Chocolate Chip Cookies With Margarine Instead Of Butter

Soft and Chewy Chocolate Chip Cookies With Margarine Instead Of Butter Recipe

These chocolate chip cookies with margarine instead of butter are extremely soft and chewy, packed with chocolate, and very easy to make!

While no one can argue that using butter has its own benefits, margarine is often overlooked. This fat is actually vegan, much more budget-friendly, and less perishable as compared to butter. And, it is proven that margarine gives cookies a much richer and better texture! These cookies will be a guaranteed hit with your family and friends.

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Functions Of Fat In Cookies
Substitute for chocolate chips in c... x
Substitute for chocolate chips in cookies

Fat has a lot of very important functions, especially when making baked goods like cookies. It has a critical role in the formation of the structure of the cookie.

When making cookies, you want them to have a tight crumb (have a denser structure). This can only happen if there are as little gluten strands as possible. This is achieved by using low-gluten flour (cake flour) and using fat. Fat helps inhibit the formation of gluten by coating the proteins that help form them.

Fat also helps enrich cookies. The type of fat you use will also affect the flavor. Furthermore, the moisture in fat helps contribute to the rise (lift) of cookies. When the dough is heated, the water in the fat heats up, creates steam, and helps lift the cookies.

Can I use margarine instead of butter for chocolate chip cookies?

Butter is often called for in recipes, but it is usually very expensive. For this reason, many people have opted for margarine instead.

You can definitely use margarine instead of butter for any cookie recipe. But, keep in mind, the flavor will be affected. However, margarine actually gives cookies a much better texture.

cookies made with margarine

Does margarine make cookies chewy?

Cookies made with margarine aren’t necessarily chewy. The margarine (or fat in general) has nothing to do with chewy cookie texture. In fact, as we have mentioned, margarine actually helps improve the texture.

Chewy cookies are usually caused by high moisture content. While margarine (or butter) definitely adds moisture, it is usually ingredients like oil, milk, cream, and eggs that cause the chewiness.

What You Will Need To Make Chocolate Chip Cookies With Margarine Instead Of Butter

Ingredients

  • 1 1/2 cups margarine, softened
  • 2 1/2 cups brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 4 cups cake flour, sifted
  • 1/2 teaspoon fine salt
  • 2 cups dark chocolate chips

Equipment

  • Cookie sheet or baking pan
  • Non-stick baking paper
  • Mixing bowls
  • Electric hand or stand mixer
  • Egg lifter
  • Cooling rack

How to make these chocolate chip cookies

Step 1: Preheat the oven and prepare the equipment

Line a cookie sheet or baking pan with non-stick baking paper. Set it aside until needed.

Step 2: Cream the margarine and sugar

First, place the softened margarine in a large bowl. Start creaming it until it becomes light and fluffy. Then, add the brown sugar and continue creaming for another 5 minutes.

Next, you can add the vanilla extract and mix it in. Add two large eggs, beating well between every addition.

DII Kitchen Accessories Collection Ceramics, Cookie Jar, Blue

Step 3: Make the cookie dough

Add the sifted cake flour and fine salt into the creamed butter mixture. When the flour is almost fully incorporated, add the chocolate chips. Mix the ingredients until you stop seeing flour. But, be careful not to overwork the dough.

Step 4: Shape the cookies

Divide the dough into roughly 24-30 balls. Then, neatly roll the balls and place them onto the lined cookie sheet. Make sure to space them about 3-inches apart. This will give them enough space to spread in the oven without merging.

Gently press each ball to make them slightly flatter. Then, rest the shaped cookies in the fridge for at least 30 minutes.

Step 5: Bake the cookies

While the cookies are rested, preheat your oven to 350°F (180°C).

Bake the cookies in your pre-heated oven for roughly 12-15 minutes. These are soft cookies so they won’t look completely baked when you remove them. They just shouldn’t be raw, but they will still be soft.

Remove the baked cookies from the oven and allow them to cool on the cookie sheet for 15 minutes. Then, using an egg lifter, carefully remove the cookies and place them on a cooling rack to completely cool.

Does margarine make cookies chewy

Tips And Tricks For Cookies Made With Margarine

  • Make sure all of your ingredients are at room temperature before mixing them. This will prevent any lumps from forming. It will also create a more uniform dough.
  • If you want to create crispier cookies, simply remove 1/2 cup margarine from the recipe. Reducing the moisture will help remove the chewiness. Alternatively, you can bake the cookies for a while longer.
  • Do not overwork the dough. This will soften the gluten strands and will make the cookies spread too much. Mix the ingredients together until they just come together.
  • It is essential that you rest your cookie dough before baking them. Chilling the dough helps solidify the fat (margarine). This will help prevent them from spreading too much when they bake in the oven.
  • If your cookies aren’t spreading, have a look at this article to learn why.
  • You can substitute the dark chocolate chips with white or milk chocolate chips if you’d like.
  • To make these cookies more chocolaty, substitute the chocolate chips with large chunks of chocolate. They will melt and create a much more gooey cookie.
  • To store these cookies, simply place them in an airtight container once they have completely cooled. Then, store them in a cool dark place. They will be best served within 1 week. However, they can last for about 2 weeks.
  • You can also conveniently freeze the cookie dough. Our recommendation is to shape the balls and place them on a lined baking tray. Then, freeze them individually. Once frozen, store them together in an airtight container. This method will save you a ton of time. When you’re ready to bake then, place the frozen balls back onto the baking tray, thaw them for 10 minutes and bake immediately.

Preparation Time And Servings For These Cookies

Preparation time Baking time Servings
15 minutes 12-15 minutes 24-30

Conclusion

These chocolate chip cookies with margarine instead of butter are easy to make, don’t take a lot of time, and are very versatile. You can make all kinds of cookies and keep them for up to two weeks! Let us know how your chocolate chip cookies came out in the comments below.

Read more about The Best Snickerdoodle Recipe Without Cream Of Tartar

Soft and Chewy Chocolate Chip Cookies With Margarine Instead Of Butter

These chocolate chip cookies with margarine instead of butter are extremely soft and chewy, packed with chocolate, and very easy to make!
Prep Time15 mins
Baking Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: can i use margarine instead of butter for chocolate chip cookies, chocolate chip cookies with margarine instead of butter, cookies made with margarine, Does margarine make cookies chewy?
Servings: 30
Author: Cakedecorist

Equipment

  • Cookie sheet or baking pan
  • Non-stick baking paper
  • Mixing bowls
  • Electric hand or stand mixer
  • Egg lifter
  • Cooling Rack

Ingredients
  

Instructions

  • Preheat the oven and prepare the equipment.
    Line a cookie sheet or baking pan with non-stick baking paper. Set it aside until needed.
  • Cream the margarine and sugar.
    First, place the softened margarine in a large bowl. Start creaming it until it becomes light and fluffy. Then, add the brown sugar and continue creaming for another 5 minutes.
    Next, you can add the vanilla extract and mix it in. Add two large eggs, beating well between every addition.
    1 1/2 cups margarine, softened, 2 1/2 cups brown sugar, 1 teaspoon vanilla extract, 2 large eggs, room temperature
  • Make the cookie dough.
    Add the sifted cake flour and fine salt into the creamed butter mixture. When the flour is almost fully incorporated, add the chocolate chips. Mix the ingredients until you stop seeing flour. But, be careful not to overwork the dough.
    4 cups cake flour, sifted, 1/2 teaspoon fine salt, 2 cups dark chocolate chips
  • Shape the cookies.
    Divide the dough into roughly 24-30 balls. Then, neatly roll the balls and place them onto the lined cookie sheet. Make sure to space them about 3-inches apart. This will give them enough space to spread in the oven without merging.
    Gently press each ball to make them slightly flatter. Then, rest the shaped cookies in the fridge for at least 30 minutes.
  • Bake the cookies.
    While the cookies are rested, preheat your oven to 350°F (180°C).
    Bake the cookies in your pre-heated oven for roughly 12-15 minutes. These are soft cookies so they won't look completely baked when you remove them. They just shouldn't be raw, but they will still be soft.
    Remove the baked cookies from the oven and allow them to cool on the cookie sheet for 15 minutes. Then, using an egg lifter, carefully remove the cookies and place them on a cooling rack to completely cool.

Notes

If you want to create crispier cookies, simply remove 1/2 cup margarine from the recipe. Reducing the moisture will help remove the chewiness. Alternatively, you can bake the cookies for a while longer.
Do not overwork the dough. This will soften the gluten strands and will make the cookies spread too much. Mix the ingredients together until they just come together.
It is essential that you rest your cookie dough before baking them. Chilling the dough helps solidify the fat (margarine). This will help prevent them from spreading too much when they bake in the oven.
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