Chocolate Chip Cookies

Okay. Let's get a count of how many people love Chocolate Chip Cookies. Those who love them raise your hand. Now, those don't can raise your hand. That's what I thought. Everyone loves Chocolate Chip Cookies.

I've tried numerous recipes over the years. These include those on the chocolate chip packages and in special chocolate cookbooks. You probably have a few of those cookbooks devoted to everything chocolate.

Still, the best recipe ever in this one I'm about to share. Shhh...don't tell anyone.

Chocolate Chip Cookies

1/2 cup margarine or butter
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 12-oz. package semisweet chocolate chips

Let the margarine or butter stand until room temperature. I use Blue Bonnet margarine. I also take the foil paper off, put it in a bowl and heat it in the microwave to soften it up. It takes less time that way.

Mix the margarine, shortening, brown sugar and granulated sugar together with your mixer. Add the eggs and vanilla, beating well.

In a separate bowl, stir the flour, baking soda and salt together. Remember to spoon the flour into the measuring cup and level it off with the back side of a knife. Never scoop it into the measuring cup.

Slowly add the flour mixture to the creamy mixture. Blend well.

Stir the chocolate chips into that mixture.

Use a teaspoon to drop small amounts of the mixture on to an ungreased cookie sheet. Obviously, the amount you drop will determine the size of your cookies.

Bake in a 375 degree oven for 8 to 10 minutes or until lightly brown on the bottom. The cookies won't be too brown on the top. Of course, you could cook them a little longer if you want. That makes a harder cookie. I like my chocolate chip cookies soft.

Remove the cookies from the cookie sheet and place them on a wire rack to cool.

Enjoy. Then hide the rest. Cookie monsters are everywhere.