Beverly Pogue’s Chocolate Chip Cookies

bev's cookiesThese are our favorite cookies.  Our daughter used to trade them at school for pizza and other goodies from her friends’ lunches.  Her older brothers and their friends would devour them as quick as they could.  I tried to tell them that cookies are dessert and not food, but they didn’t seem to believe me.

Preheat the oven to 350 degrees Fahrenheit

In a large mixing bowl, cream together in order:

1 cup Imperial margarine + 1 cup Crisco shortening or 2 cups (4 sticks) salted butter, softened

1 cup granulated (white) sugar

1 cup brown sugar, packed

4 large eggs

1 Tbs vanilla extract


Add in and mix:

5 ½ cups all-purpose (white) flour

1 ½ tsp baking soda

1 ½ tsp salt


Stir in:

2 cups real, semi-sweet chocolate chips

[Tip: I keep the chocolate chips in the freezer.  Adding frozen chips to the dough makes it stiffen up more and helps keep the cookies from spreading out too much.]


Drop dough by rounded spoonfuls on a cookie sheet (does not have to be greased).  Bake 8-10 minutes, until the cookies are lightly-browned on the edges and still soft in the middle.  Cool on a wire rack.  Store in an airtight container.  Makes 4-5 dozen cookies.