Perfect Chocolate Chip Cookies


Now, I have to tell you that before I went to the science fair at my daughters’ school, I thought the reason these cookies always came out right was the Parkay margarine.  Now I’m not sure.  The science experiment tested varying amounts of baking powder/soda.  Sure enough, the cookies came out in all the variety of shapes/crunchiness I have seen in my own cookies.  By “perfect” I mean a soft, mounded up cookie.  If you like the flat, crunchy ones then I think you need to add more baking soda.  I like this recipe because it is easy to remember.  Here it is:

2 sticks of Parkay margarine (if you use butter, the cookies will be crunchy)

2 eggs

1 cup white sugar

1 cup brown sugar

1 tea. baking soda

1 tea. salt

3 cups flour

Mix the marg., egg, and sugars.  Add the baking soda, salt and flour and mix again.


12 oz. package of chocolate chips (or try butterscotch, peanut butter or M & Ms or a combo).  My favorite chips are the milk chocolate Guittard–they are so yummy.  My least favorite are the Nestles–I usually prefer a store brand over them.

Mound by a TB on greased cookie sheet (or actually, I prefer to use parchment paper, silicon sheet or my new circulon baking pans–no grease needed and they clean up easily)

Bake in a pre-heated 350 degree oven for 10-12 minutes until golden brown at edges.


        Peanut Butter Chocolate Chip Cookies–add 1/2 cup of peanut butter.  You don’t change the other ingredients.

         Oatmeal Chocolate Chip Cookies:  Add 1 1/2 cups oatmeal.  You can reduce the flour by 1/2 cup if you want.  I also often add raisins to these.


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