Baking now: Swapping margarine for butter

[SpaceOP]

I'm making some chocolate chip cookies and need to make them dairy free. I've done this recipe with butter a million times and it's perfect, but am I right that if I use margarine I should reduce the amount as it's "wetter" (for want of a better word). My mum's has a recipe with margarine rather than butter and I've realised I have to reduce the dry ingredients when I use butter so this is where I'm coming from

Any tips? Preferably asap!

Yes I agree, if you don't the cookies will spread more. Unless that's something you want?

Depends. ‘Block’ margarine - Stork or equivalent - is used exactly the same as butter. ‘Spreading’ margarine is wetter, so yes, you’d have to allow for that.

I'm not sure I knew there were different types. <scuttles to fridge to see what I bought>

Turns out I didn't even bloody buy a dairy free one. Am making mad dash to local Tesco now.

You want this
www.tesco.com/groceries/en-GB/products/254263443

to replace a block butter. Not anything labelled ‘spread’, unkess you usually use a butter-based ‘spread’ in the recipe.

For future reference there are some quite good choc chip cookies made with oil recipes too, I tried one lately because basically the cost of butter! It was surprisingly good, I'd make it again in preference to the butter ones even.

This is the one I got in the end! They seem to have turned out okay! Thanks all.

I use Pure Margarine and never alter how much if the recipe asks for butter.