Everyone loves these chocolate chip cookies. I got the recipe from my mother, and adapted it a bit – everyone’s oven affects the way their baked goods come out, and sometimes that means recipes need to be adjusted.
In a large mixing bowl, cream 1 cup or 2 sticks margarine, 7/8 cup sugar, a little more than a cup of light brown sugar (packed) , 2 eggs, and 2 1/2 teaspoons vanilla. I use 7 oz plastic cups to measure, so that’s one full cup of white sugar and 1 1/4 plastic cups of brown. The illustrations are for half a recipe, but should give you the basic idea.
Add 2 1/2 cups flour, 3/4 teaspoons salt, 1 teaspoon baking soda, and mix.
Add some chocolate chips. My mother puts in a whole bag, but we don’t like so many chips, so I use a handful.
Refrigerate dough for an hour.
Preheat oven to 350 while you scoop the dough onto baking trays.
Bake for 10-15 minutes, depending on your oven, how thick your tray is, and how dark you like your cookies.
Chocolate Chip Cookies:
1 cup/2 sticks margarine
7/8 cup sugar
heaping cup of light brown sugar (packed)
2 1/2 teaspoons vanilla
2 1/2 cups flour
3/4 teaspoons salt
1 teaspoon baking soda
1 bag chocolate chips
Cream first five ingredients
Add next three ingredients and mix
Add chips and mix
Scoop dough into balls
Bake on 350 for 10-15 minutes or until edges are brown