Rachel’s coming home for a few days, so it inspired me to dig out the best cookie recipe - we made them together many times since she was little. It's a low-fat version of the Toll House chocolate cookies my mom used to make – and we loved them, though they were saggy and greasy. These ones have half the fat (one stick of margarine instead of two) and are just as tasty.
I modified the Sensibly Delicious Chocolate Chip Cookie recipe slightly; used whole eggs instead of egg whites and water. I can't see throwing away good yolks. And I substitute my own technique on mixing.
The chocolate chips can be substituted in part or all by fudge pieces that went wrong; raisins, etc. I like to mix it up and make them true kitchen-sink cookies! This time I'm adding part peanut-butter fudge that was a bit too crumbly; along with some raisins; and pecans.
3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups packed dark brown sugar
1/2 cup granulated sugar
1/2 cup margarine, softened
1 teaspoon vanilla extract
2 large eggs
1 ½ to 2 cups semi-sweet chocolate chips
1/3 cup chopped nuts (optional)
Preheat oven to 350°.
Cream brown sugar, granulated sugar, margarine and vanilla in large mixer bowl.
Beat in eggs.
Mix flour, baking soda and salt in medium bowl.
Dump the dry ingredients into the wet.
Stir in morsels and nuts.
Use hands to mix thorougly, and shape balls to place onto lightly greased baking sheets. Squish each one down a bit with a fork.
Bake for 10-12 minutes or until centers are set.
Cool for 2 minutes.
Remove to wire racks to cool completely