2 sticks marg., softened
3/4 c. gran. sugar
1 tsp. vanilla
1 tsp. baking soda
12 oz. semisweet choc. morsels
1 c. brown sugar
2 c. unbleached all purpose flour
1 tsp. salt
Preheat oven to 325 degrees for giant cookies; 350 degrees for regular cookies. Grease a cookie sheet. Cream butter and both sugars until light and fluffy. Add eggs and vanilla and mix well.
Sift dry ingredients together adn stir in, mixing thoroughly. Add chocolate morsels to batter, and drop by teaspoon onto cookie sheet. For giant cookies, scoop dough out with an average sized ice cream scoop, drop this ball onto a greased sheet, wet your hand with water, and flatten the ball into a 5 inch round.
Bake on the prepared cookie sheet, on the middle rack, for 15 to 17 minutes for giant cookies; 8 to 10 minutes for regular cookies. Remove from oven while centers are slightly soft. Cool on the baking sheet for 5 minutes before transferring cookies to a rack to cool completely.
Yield: 25 giant cookies or about 80 regular cookies.
Variations: Add 1 cup chopped walnuts. Add 1 cup unsalted peanuts. Add 1 cup chopped pecans. Add 1 cup shredded coconut. Substitute 1 teaspoon mint extract for the vanilla extract.