Preheat oven to 350 F and lightly grease two large light metal baking sheets.
Cream vegan margarine, pudding mix and sugar.
Mix in milk and vanilla
Add 1 cup of the flour and baking soda. Combine until well incorporated.
Mix in the remainder of the flour.
Fold in the chocolate chips; the dough should be formed.
For best results, spoon the dough onto plastic wrap or wax paper and shape and roll into a log, then refrigerate for a minimum of 10 minutes so that you can cut it rather than spooning it; it’s a much easier way to handle sticky cookie dough.
Place on an ungreased baking sheet and bake for about 8 minutes – no more than 9 – until they are just a little browned around the edges.
Let cool completely before preparing the cookie sandwich with the Chocolate Ganache.
Yields 24 cookies
Put milk and butter in a double boiler.
When the butter melts, add chocolate chips, and stir until chocolate melts and mix is creamy and smooth
Once creamy, remove from heat and allow to cool. Ganache will become slightly hardened.
Spread over one cookie, and then top the Chocolate Ganache with a second cookie.
The pudding mix is the secret to having moist and soft cookies every time!