After trying several chocolate chip cookie recipes, I stumbled upon one in October 2005 that made me set all the others aside. Over the past 16 years, I’ve made this recipe countless times. I’ve tweaked it here and there to improve it. Now, this is the family’s favourite chocolate chip cookies. It makes 3 1/2 dozen.
Cookie recipes are tricky. I’ve improved my method, yet I still think I can do better. That doesn’t mean the cookies aren’t good. They are delicious. I’ve seen mine disappear within 24 hours. My kids, their friends and even their ex-girlfriends love these cookies.
Put margarine in a large glass or steel bowl and put in oven on the lowest setting. My old stove, original from 1972, has a warm setting, which is perfect to warm up the bowl and make the margarine exceptionally soft. Usually, this takes 20 minutes.
While the margarine is softening like it’s a hot July day, mix in a smaller bowl:
- 3 cups of flour (I use unbleached)
- 1 teaspoon baking soda
- 1/2 teaspoon salt (I use sea salt)
- 1 cup chocolate chips of your choosing (this might be sweet or semi-sweet chocolate chips, peanut butter chips, mini chips, etc.)
- Optional: a handful of chopped walnuts or sliced almonds