Big Chip Cookies

• 23 cup hard margarine, softened (or butter)
• 23 cup granulated sugar
• 23 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla
• 6 ounces unsweetened chocolate squares, chopped
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 12 teaspoon salt
• 1 13 cups semi-sweet chocolate chips
• 1 cup slivered almonds, toasted

1. Ream margarine, granulated sugar and brown sugar in medium bowl until fluffy.
2. Beat in eggs and vanilla until smooth.
3. Heat chocolate in small heavy saucepan on lowest heat, stirring often, until almost melted.
4. Do not overheat.
5. Remove from heat.
6. Stir until smooth.
7. Let cool to room temperature.
8. Add to margarine mixture.
9. Stir.
10. Add flour, baking powder and salt.
11. Stir until just moistened.
12. Mix in chocolate chips and almonds.
13. Divide dough in half.
14. Form each half into log shape, about 3 inches (7.5 cm) in diameter.
15. Cover in plastic wrap or waxed paper.
16. Chill for 1 hour.
17. Divide each log into 8 portions.
18. Place portions 3 inches (7.5 cm) apart on greased cookie sheets.
19. Bake in 375F (190C) oven for about 10 minutes until edges are golden.
20. Do not overbake or cookies will be hard.
21. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.
22. Note: To toast almonds, place in single layer in ungreased shallow pan.
23. Bake in 350F (175C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.

margarine, sugar, brown sugar, eggs, vanilla, chocolate squares, flour, baking powder, salt, semisweet chocolate chips, slivered almonds

Taken from www.food.com/recipe/big-chip-cookies-315519 (may not work)