The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

Grandma Barbra’s Chocolate Chip Cookies

I can not believe in all of the years I have had this column and all of the chocolate chip cookie recipes I have shared, I can not believe that I have not shared with you the recipe for my Grandma Barbra’s chocolate chip cookies! The main difference between her recipe and a lot of other chocolate chip cookie recipes is she always used margarine instead of butter. Her margarine of choice was always “Blue Bonnet”, which is what I use too when using margarine. Sure you will get the people who are totally against margarine and that is fine. This is one of the very few recipes when I do actually use margarine. Because let us face facts, I am a 100% butter lover. However, there is a certain time and place for margarine and this is one of those recipes. 

This recipe is really simple because you do not have to wait for the dough to chill. You cream the butter and sugars together and add in the remaining ingredients like usual. My Grandma would make her cookies a little smaller than most, therefore reducing the bake time also and sometimes, not often but sometimes, she would add Mexican vanilla instead of regular. If you are wanting to do that as well be warned that it adds a little spice to the cookies. These are a personal favorite of mine. Every time I make these and take a bite, it transports me back to another time. 

Grandma Barbra’s Chocolate Chip Cookies

2 sticks margarine, melted and cooled
1 cup white granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
1 teaspoon salt
2 1/2 cups white all-purpose flour
2 cups semi-sweet chocolate chips

Start by preheating your oven to 375 degrees F. Line several large baking sheets with parchment paper.

In a large bowl cream together the melted and cooled margarine, white granulated sugar and packed light brown sugar until smooth and combined.

Beat in the large eggs and pure vanilla extract. Beat in the baking soda and salt.

Fold in the white all-purpose flour.

Fold in the semi-sweet chocolate chips.

Drop the batter by rounded tablespoon size balls onto the prepared baking sheets, leaving about 2 inches around each cookie.

Bake in preheated oven, one baking sheet at a time, for 13 minutes.

Remove and allow to cool before enjoying.

Ask and Answer: I have been getting a few emails about “egg free” recipes or substitutes. I have a list of egg free recipes on my website. Just type in what you are looking for in the search engine.