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Does margarine make cookies chewy
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5 from 1 vote

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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