Don is a purist. He thinks you should always use natural ingredients when you cook. He would never use margarine in anything, especially cookies. Generally, I agree with him, and I use butter instead of margarine. But for Chocolate Chip Cookies, I use margarine because it makes the cookies fluffy. When I use butter in these cookies, they flatten out; I like my cookies to be bigger and chewier. The secret is to use cold margarine.
Chocolate Chip Cookies
Preheat oven to 375F degrees. In a large bowl, cream the margarine, sugars, eggs, and vanilla. The margarine will not be creamed entirely; it will be cut into tiny pieces. Add the salt and baking soda. Mix. Add the flour, one cup at at time, and mix thoroughly. Add the chocolate chips and mix well.
Use a soup spoon to measure the cookies. Using a heaping spoonful, drop the cookies about 2 inches apart on a cookie sheet. There is no need to grease it. Bake for 8-10 minutes or until the cookies are beginning to brown. If you take them out at this time, they will be chewy. Or, if you prefer crunchy cookies, bake them until they are entirely brown (2-3 minutes more than for chewy cookies).