Elizabeth said... As a semi-responsible blogger, how could I refuse?! So I almost immediately (about 20 minutes later at most) got to work on a batch of my favorite chocolate chip cookies. They are just as good as I remember. Chewy. Soft. Delicious. And not at all bready. Oh, and the batter? Good enough to eat plain and risk the food poisoning! The thing that I think makes the difference. The brown sugar. Most recipes call for more white sugar than brown, but this has equal parts. I think this makes it softer and chewier.
How good are they? 5 dozen cookies eaten in under 12 hours sort of good. The recipe made almost exactly 5 dozen cookies. I then dropped a tray with 9 of them on the floor, so a little over 4 dozen cookies left at 3:30pm. By the time I went to bed at 2am, there were about 5 cookies left.I woke up this morning and there was not a single one left. There were 9 people in the apartment last night, and we consumed 4 dozen cookies. Yes, they were really worth the stomach aches that ensued from eating too much.
Oh, and as for ease of baking? They take no time at all. And they, unlike some other cookies, bake fine on top of aluminum foil, so cleanup is a breeze. My roommate helped me and she couldn't believe how easy it was!The BEST Chocolate Chip Cookies Ever
1 cup margarine, softened
3/4 cup granulated sugar
3/4 cup brown sugar, well packed
2 1/4 cups AP flour
1 tsp baking soda
1 tsp salt
12 oz chocolate chipsCream together margarine, sugars and vanilla until light and fluffy. Beat in eggs. Sift together flour, baking soda and salt. Gradually add to creamed mixture, mixing until well blended. Fold in chocolate chips. Bake at 375 for about 10 minutes until lightly browned.