Friday, November 1, 2013

Chocolate Chips Cookies

I have been making this recipe for years.  It is pretty basic as chocolate chips cookies go, but I have found that you need to use margarine.  It just makes a better cookie.  I like Blue Bonnet if you can find it.  Also, before I bake my cookies, I let them rest for 20 to 30 minutes.  I then use a spring loaded ice cream scooper to shape my cookies.  Press them down slightly to flatten and that is it.  

Cookie Dough Recipe:
2 sticks margarine, not butter(prefer Blue Bonnet)
3/4 cups brown sugar
3/4 cups granulated white sugar
1 tsp. vanilla
1 large egg, room temperature
2 1/2 cups all purpose flour
1 tsp. baking soda
pinch salt (only use if using unsalted margarine)
2 cups semi-sweet chocolate chips
optional add ins:  nuts, seeds, dried fruits, coconut, oatmeal

Directions for Cookie Dough:
Cream margarine with sugars until fluffy about 5 minutes, add egg continue to beat, add vanilla.  In a separate bowl with a whisk, add all dry ingredients and mix well.  Slowly add flour mixture to creamed mixture, mix until well incorporated.  Add chips, mix well.  Let dough rest for 20 to 30 minutes in mixing bowl, cover with clear wrap. 

Use an spring loaded ice cream scoop(medium size).  Press down to flatten slightly.  Bake for about 10 minutes in a 350 degree oven.  Cookies should slightly be under bake.  Cool for 5 minutes on pan.  Remove to a cooling rack.  Enjoy

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