I found a new recipe for chocolate chip cookies that was a bit different than the usual Toll house recipe. With it being a long weekend, I figured I would give it a try. This recipe is definitely softer rather than chewy, and while not my favorite recipe overall, I could see this being a favorite for someone who enjoys slightly cakey, fluffy, soft cookies!
RECIPE: Chocolate Chip Cookies
Makes 3-4 Dozen
Oven heated to 350
5 oz Margarine
4 oz White Sugar
4 oz Brown Sugar
1 1/2 teaspoon Salt
1 teaspoon Vanilla
10 oz Flour
1 teaspoon Baking Soda
Bag of Chocolate Chips
1) Cream together the margarine and both kinds of sugar in the mixer.
2) Slowly beat in the salt, eggs, and vanilla.
3) Add the flour and baking soda while mixing until a good cookie dough is formed.
4) Stir in gently a bag of chocolate chips. I went with the 80% bitter sweet chips just to make these cookies seem a little fancier.
5) Use a cookie scoop to scoop the dough onto a lined baking sheet.
6) Bake the cookies for 8-10 minutes or until the edges begin to brown.
7) Remove from sheet, the bottoms should be golden in color, and let cool on a cooling rack.
8) Once cool, store in air tight glass containers. These will stay fresh for about a week if stored properly.
Please note, the number of servings depends on the size of the cookies. I went with smaller cookies to maximize the recipe yield and to reduce the guilt when I ate more than one at once.