Things You'll Need:
- 1 C. of "I Can't Believe It's Not Butter"
- 1 tbsp of butter salted is fine
- 3/4 C. of light brown sugar, firmly packed
- 3/4 C. of granulated sugar
- 1 tsp of vanilla extract
- 1 large egg, beaten
- 1/2 tsp of baking soda
- 2 C. of all purpose flour (sifted)
- 1 pkg. (12 ozs) of semi sweet chocolate chips
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Step 1
Preheat the oven at a temperature of 350 degrees
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Step 2
Be sure the egg and butter are room temperature. It is fine if the "I Can't Believe It's Not Butter" is cold, I didn't notice a difference in the texture or taste of the cookie. I've found that room temperature eggs and butter work well in baking. The baked goods don't seem to dry out as much.
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Step 3
Combine the brown sugar, granulated sugar, butter and "I Can't Believe It's Not Butter" in a bowl and beat together using a hand mixer. There should be a creamy consistency.
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Step 4
Beat in the egg, vanilla and baking soda.
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Step 5
Gradually add the sifted flour until it is all well blended.
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Step 6
Stir in the bag of chocolate chips, using a wooden spoon or a rubber spatula.
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Step 7
Using a household tablespoon, drop the cookie dough mixture onto an ungreased baking sheet. Allow enough room for the cookie mixture to bake, about 1 1/2 to 2 inches between each cookie.
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Step 8
Bake in the pre heated 350 degree oven for 10 minutes or until the cookie edges are a golden brown color. Once done, remove the cookies to a wire rack to cool completely.
ENJOY!
