Crispy Chocolate Chip Cookies

If you give a Richard a vegan cookie, he'll ask for a glass of almond milk.

Nom.

Alas, I have once again chosen a cookie recipe from the ever creative Kelly Peloza (from her book, "The Vegan Cookie Connoisseur"). I almost ate too much of the cookie dough to begin with!
The recipe calls for nothing strange or unheard of; it's just a simple and delicious 7-ingredient recipe. Personally, I halved it since it's just me and Rick but I will type up the original measurements. I also used whole wheat pastry flour instead of white, and mixed the dough manually instead of using an electric mixer.

Crispy Chocolate Chip Cookies

3/4 cup margarine
3/4 cup powdered sugar
1/4 cup sugar
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
1/2 cup chocolate chips

Preheat the oven to 325 degrees F.
Using electric beaters, cream the margarine, powdered sugar, sugar, and vanilla extract together.
Sift in the flour and salt and stir until combined. Add the chocolate chips until evenly incorporated.
Flatten thinly on a greased or parchment-lined baking sheet and bake for 8-10 minutes until golden.

Oh, what a crispy, chocolaty treat. ^_^

I gave a sand-art-looking jar with the dry ingredients from this recipe as a gift to my brother, Jeorge (yes, with a 'J'), who allegedly loves chocolate chip cookies. I planned to save the gift for Christmas but I didn't want him to get the idea that food was sitting under the tree for about two weeks! So an early Christmas gift to you, brother. Hope you love the cookies as much as we do. =)

Tomorrow morning I'm aiming for a greener, cheaper, and healthier alternative to getting to class; biking! This also means waking up a little earlier and setting up a quick breakfast for myself. Smoothies are always fast and delicious!

Cheers to good health... and cookies in between!