Chocolate Chip Cookies

My sister-in-law makes the most delicious chocolate chip cookies and was kind enough to share some of her secrets with me. Her version is based off the original Tollhouse recipe, but the fat is cut in half and the flour is doubled. The result is irresistible!

Chocolate Chip Cookies
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 stick margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/2 pkg. dark or semi-sweet chocolate chips

Preheat oven to 375° F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture, then chocolate chips. The dough may be more dry than what you are used to; this is normal for this version. I use a small mechanical cookie scoop to drop round balls of dough onto silpat-lined baking sheets. Bake for 11-15 minutes or until barely golden brown (the cookies will barely spread.) Enjoy with a large glass of milk.