To all my chocolate chip cookie pals, since this recipe was printed in the Whisk issue in August 2013, it has been made over and over again. You can freeze the dough in advance & bake fresh as you need.
2 stk marg - softened
¾ cup sugar
¾ cup brown sugar (packed)
1 Tbsp vanilla extract
1 tsp salt
1 tsp baking soda
2.75 cup flour (orig 2 ¼ but cookies bake flat)
1 bag chocolate chips
1 sm jar caramel or nouget chips
1 15 oz (or less shufra baking choco - bite sizes)
Preheat oven to 350^. Line 2 cookie sheets with parchment pp. set aside.
Cream margarine & both sugars till light & fluffy. Slowly add vanilla & eggs, one at a time. Slowly incorporate salt, b soda & flour. Lastly, add chocolate chips until just blended in.
Using med size mini scooper, fill cookie sheet, leaving 1" space in between cookies to spread. Bake between 9 -13 minutes max, (9 for chewier, longer for crispier).
Transfer to cooling rack. Freeze.
Tip: you can freeze raw dough by rolling log in parchment paper. twist ends. When needed, slice 1/2" & bake frozen, for approx 15-18 min until deep golden.