The secret to chewy chocolate chip cookies is, in large part, the recipe you use. How you store your cookies can play a role too. Always store your cookies in air-tight containers, but if you’re house is like mine, your cookies are often gone before they have a chance to harden anyway.
This recipe is based on the original Chipits recipe – can’t go wrong with that. I do use a little less sugar though.
* 1 cup margarine (I find margarine has produced the best results as far as cookie quality goes)
* 1 cup brown sugar, packed.
* 2 eggs
* 1/4 cup white sugar.
* 2 cups flour (you can easily use whole wheat in this recipe)
* 1 teaspoon baking soda
* 2 cups semi-sweet chocolate chips
Preheat oven to 375F.
Cream together the butter and sugars with a mixer. Add the eggs and continue mixing until smooth. Add the flour and baking soda and mix fully, scraping the edges of the bowl as you go.
Place batter by teaspoonful on a non-stick baking sheet. Bake for about 9-10 minutes or until just starting to brown. Let them cool a bit before removing them and placing them on a cooling rack, or they’ll fall apart. Enjoy!