My chocolate chip cookies are famous in my community. Many of my friends won’t let me in the door for dinner without reaching for the bag of cookies first!
Hint: Let your batter rest 15-30 minutes after you prepare it. I don’t know what the science is; but the cookies come out crisper and more delicious when I take the time to do it. Trust me, they’re still terrific even if you don’t include the rest period.
Prep time: 45 minutes
Chocolate Chip Cookies
By January 21, 2014Published:
- 1/2 Pound Non-dairy Margarine Softened
- 1 Cup Dark Brown Sugar Firmly Packed
- 3/4 Cup White Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 1 2/3 Cup Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 Cups Non-dairy Chocolate Chips
- 1 Cup Chopped Pecans or Walnuts optional
- Electric Mixer
- 2 Large Cookie Sheets lined with baking parchment
- Cooling Racks
- Preheat oven to: 350 F.
- Place margarine and both sugars in bowl of mixer. Mix on medium speed until light and fluffy. Add eggs and vanilla and beat until well blended.
- Add flour, baking soda and salt all at once. As you begin to beat these ingredients, add chocolate chips (and nuts). Beat thoroughly. If you have the time- let the batter rest 15 -30 minutes before baking.
- Using two spoons or a small scoop, drop batter on to the parchment. Leave about one inch between each spoonful of batter because the cookies spread. Bake cookies about 15 minutes or until they are golden brown. (After the first batch, you will know how long to bake them for your taste. For softer cookies, bake them a minute or two less.) The best time to separate any cookies that have run together is while they are still warm. Just take a sharp knife and slice between the cookies. Allow the cookies to cool a few minutes before removing them with a spatula and placing them on racks to cool completely.