Ingredients
Method
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream the room temperature margarine with both sugars using an electric mixer on medium speed for 3-4 minutes, until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract. Mix until well combined.
- Gradually add the flour mixture to the margarine mixture, mixing on low speed just until combined. Don't overmix.
- Fold in the chocolate chips with a wooden spoon or rubber spatula until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to one week. Cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months. For chewier cookies, slightly underbake them. For crispier cookies, bake an additional 1-2 minutes until golden brown all over.