Super delicious cookies baked by an insanely proud mom! Ok, so, when my 16 year old son told me he wanted to bike across America, I prayed he would change his mind and take up something less stressful for me like….gardening? cooking?….But there was no way talking him out of this. Schneur, the youngest rider out of 11 boys who joined “Investors Bank Bike 4 Friendship”, a Chabad organization that supports families with special needs children, began his journey in San Diego.
Makes 20 cookies, or more if you use one of these tiny cookie scoops.
1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) Earth Balance margarine, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1 1/2 cups (200 grams) semisweet chocolate chips
Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.
Stir together the flour, then mix them into the batter. Mix in the chocolate chips.
Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
Store at room temperature in an airtight container for up to 3 days.