Becel Plant-Based Bricks Chocolate Chip CookiesBy Chatelaine
about 1 1/2 dozen cookies
A classic chocolate chip cookie seemed like an important test run—a good way to assess the texture and flavour that the Becel butter alternative provides. I didn’t test them with Flora, as the bricks and sticks were easier to beat, even straight from the fridge, and even more so at room temperature. They made a soft dough that spread well, but not too much, retained some thickness in the middle, and had a crisp edge. The only downside: butter is an important flavour component in chocolate chip cookies and these had a noticeable flavour some tasters instantly described as coconutty. They tasted more like packaged cookies, likely because palm fats are common in processed foods, and lacked the buttery flavour you may not realize is an essential component of a chocolate chip cookie until it’s not there.—Julie Van Rosendaal
- 1/2 cup Becel Plant-Based Bricks or Sticks , (1 stick), at room temperature
- 3/4 cup packed brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 tsp vanilla
- 1 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips , or chopped semi-sweet chocolate
- Preheat the oven to 350F.
- In a large bowl, beat the margarine and sugars for a minute or two, until creamy and lighter in texture. Beat in the egg and vanilla. Add the flour, baking soda and salt and beat on low speed just until combined. Beat or stir in the chocolate chips.
- Drop by the large scoop or spoonful onto a parchment-lined sheet, spacing them a couple inches apart. Bake for 12-14 minutes, until pale golden but still soft in the middle. Transfer to a wire rack to cool.