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Classic Chewy Chocolate Chip Cookies


We can all use a really good chocolate chip cookie recipe to pull out of our back pocket at any time. This recipe makes a lot of cookies so you can eat a bunch hot out of the oven and still send over a dozen to a neighbor or freeze a dozen for next time. The melted margarine and slightly shorter baking time is what makes these cookies super chewy.   Yield: Approximately 40 cookies


1. Preheat oven to 350 degrees Fahrenheit.
2. Place margarine in a microwave-safe bowl and microwave on high for approximately 30 seconds. You want the margarine to be almost completely melted, but not hot. Stir melted margarine, then pour into the bowl of a stand mixer along with sugar and brown sugar. Mix on medium speed until light and creamy. Add vanilla and eggs and mix for 15 seconds.
3. Add flour, baking soda and salt and mix until incorporated. Fold in chocolate chips and chunks with a spatula. Scoop out dough in heaping tablespoons. Roll into a ball, then place on a Gefen Parchment-lined baking sheet.
4. Bake for nine to 11 minutes. (Do not overbake!) Let cookies cool on the tray for 30 minutes before transferring to a cooling rack.


If you don’t have a microwave, melt margarine on the stove top, then let cool almost completely (just above room temperature).