Chocolate Chip Cookies
This is my version of the famous Nestle® Toll House Chocolate Chip Cookies. For years I was trying to achieve the perfect cookie – flat and crispy. But no matter what I did they always came out chewy – unless eaten straight out of the freezer. The secret – microwave the margarine for 30 seconds to get a very soft dough (soft enough so I can use a hand mixer). I also use dark brown sugar (the sticky kind, not the easy pour) and leave the cookies in the oven for an extra couple of minutes. They come out beautifully colored, slightly caramelized, flat and perfectly crispy!
- 2 sticks margarine
- 3/4 C. white sugar
- 3/4 C. dark brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 1/4 C. flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 C. chocolate chips
- Preheat oven to 375°.
- Place the margarine in a microwave safe bowl and microwave for 30 seconds.
- Add the sugars. Blend with an electric mixer until mixture is light and fluffy.
- Add the eggs one at a time. Add the vanilla extract.
- Add the flour, baking soda and salt. Mix until flour is completely incorporated.
- Add the chocolate chips and mix until blended in.
- Use a cookie scoop to form cookies and place on a cookie sheet. Bake for 14-15 minutes. Let cool for a few minutes and transfer to a cooling rack to cool completely.