Chocolate Chip Cookies

These are my husband's favourite! He is not alone; they are the favourite of many. This recipe is so versatile that you can do nearly anything you want to it and the cookies will still work. I prefer to use Imperial Margarine as it is non-hydrogenated and it behaves reasonably close to butter. If you can afford the decadence of real butter (meaning you are not a heart patient) the cookies will taste richer.

Paisley's Apple Gate private school used to make cookies with spelt flour, an older, healthier version of wheat that is tolerable for people with allergies. I was fortunate enough to try some of these cookies and, although they were a bit dry, they had an interesting texture with more flavour.

• 1 cup non-hydrogenated margarine
• 1 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 cups all-purpose flour
• 2 cups mini chocolate chips

1. Measure margarine and sugar into a mixing bowl.
2. Mix until near fluffy.
3. Add eggs and mix.
4. Add vanilla and mix.
5. Add flour, baking soda, salt and mix.
6. Fold in chocolate chips.
7. Using 2 teaspoons, scoop dollops of cookie dough onto parchment-lined cookie sheet, evenly spaced allowing for some expansion.
8. Bake at 350 F for 9 minutes.
9. Remove cookies from pan and allow to cool on wire rack.

This makes a stiff cookie. For cookies that stay gooey in the centre, reduce flour to 2-1/2 cups and bake for 8 minutes. They will spread out more so give them some room!

Change the Chipits to make a new cookie! Choose any flavour: chocolate mint, dark chocolate, butterscotch, peanut butter. Add other things like coconut, cranberries or raisins. The combinations are endless.