Ingredients
2 cups margarine
2 cups dark brown sugar
1 12 cups white sugar
6 cups flour
1 12 teaspoons salt
1 12 teaspoons baking soda
2 tablespoons vanilla
3 eggs
4 cups semi-sweet chocolate chips
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Preheat oven to 325. Cream margarine and sugars. Add vanilla and eggs. Mix flour salt and baking soda together in a separate bowl. Add dry ingredients to the margarine sugar egg mixture. (It will be dry do not add water.) Mix well but for a short time. Add chocolate chips. Mix shortly. Refrigerate dough 2 hrs (optional. ). Spray cookie sheets with non-stick spray. Roll dough into 1-inch diameter balls. Space balls with about 2 inches apart. (We usually have 20 to a sheet.) Put in oven bake at 325. Play around with the temperature. We have had success at 270-350. Check after 7 minutes. The cookies should be brown on the edges but not all over. Remove. The cookies continue to cook once removed from the oven. Happy Baking!