The Best Chocolate Chip Cookies Ever!

These are the best kind of chocolate chip cookie--soft and chewy!  There are two* tricks to their perfection:

1. Margarine and brown sugar.  Reading the cookie section of CookWise (all about the chemistry of cooking), I learned that different fats melt at different temperatures, which greatly affects the consistency of the cookie.  Butter melts quickly in the oven, making cookies spread.  Shortening and margarine melt at hotter temperatures, so the cookies don't spread as much in the oven. Brown sugar absorbs moisture from the atmosphere, maintaining the cookie's softness over time.
2. Baking time.  It is easy to overcook cookies. You should take them out before they LOOK done.  12 minutes usually is perfect for me.  \

*I hear that the third trick for perfectly shaped cookies is to use a cookie scoop.

MARY'S MOUNTAIN CHOCOLATE CHIP COOKIES
from Kelly
Makes 3 dozen.

Ingredients
1 c margarine
3/4 c sugar
3/4 c brown sugar
2 eggs
1/2 T vanilla
2 1/2 c flour
1/2 t salt
1/2 t baking soda
2 c chocolate chips

1. Preheat the oven to 350-degrees F.
2. Mix margarine & sugars until creamy.
3. Add eggs and vanilla.
4. Fold in flower, salt, baking soda, and chocolate chips.
5. Form balls and place on a baking sheet.
6. Bake 12-15 minutes until edges just begin to brown.  Do not overcook!