It’s a rainy Saturday morning and time seems stuck. Saturdays are for my “Sebastians” (quoting #drunkencyclists), my 3 little goblins, and we decided to speed up the clock doing some cookies.
My children taught me a very basic and inescapable rule in these 4 years and 1/2: Cookies need chocolate as much as little fingers need to plunge into a thick sticky dough before reaching their owner’s mouth and give a taste (or 2)(or 3…).
My wee goblins are my official testers, and if their fingers and mouths approve the dough, my cookies are going to be a SMASH!
1 cup margarine at room temperature
1 cup sugar
1/4 cup almond milk
1 tsp vanilla
1/4 tsp almond extract
2 1/4 cups organic white flour
1 tsp baking soda
1 1/2 cups Dark Chocolate Chips
1 pinch of salt
Preheat the oven (170°C). In the large bowl, cream the margarine and sugar until it is light and fluffy. Slowly pour in the almond milk, vanilla and almond extract. Add the flour, salt and baking soda, and mix using a wood spoon until well combined. Last but not least add your dark chocolate chips. Drop rounded tablespoonfuls of dough onto baking sheets. Bake for no more than minutes or until lightly golden brown.