These vegan chewy chocolate chip cookies are a delightful twist on the classic treat, offering a soft and gooey texture with a rich chocolate flavor.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking and the right texture for your cookies.
In a mixing bowl, cream together the vegan margarine and brown sugar using a hand mixer until the mixture is light and fluffy.
Use room temperature margarine for easier mixing and a smoother texture.
Add the molasses and vanilla extract to the creamed mixture and mix until well combined.
Scrape down the sides of the bowl to ensure all ingredients are evenly mixed.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps in the dough.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Mix just until combined to avoid overworking the dough.
Fold in the vegan chocolate chips gently until evenly distributed.
Reserve a few chocolate chips to place on top of the cookies before baking for a prettier presentation.
Scoop tablespoon-sized portions of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes for even baking.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Avoid overbaking; the cookies will continue to firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set and prevents them from breaking.
Enjoy your freshly baked vegan chewy chocolate chip cookies!
Serve with a glass of plant-based milk for a classic pairing.
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