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