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 9-12 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.