Chocolate Chip Cookies
These chocolate chip cookies are hard to resist, even if they are rather rich. Freshly baked, they have soft centers and crisp edges. By the next morning they were drier and crisp all the way through, but still tender rather than hard, and broke neatly without much crumbling.
Adjust servings in the full version
Beat soft margarine with sugar until smooth.
Add eggs one at a time, beating thoroughly each time. Sift flour with baking powder, soda and salt. Add the flour mixture into the mixer bowl in two additions.
Add the chocolate chips last. I use these chocolate drops. You can just finely chop the chocolate.
The result is a soft sticky dough. With wet hands, roll into balls slightly larger than a walnut. Place on parchment paper at a short distance from each other. I have 2 servings in the photo, which is why there were so many cookies. One serving yields 30-35 pieces.
Bake in a hot oven for 15 minutes until lightly browned. Oven temperature 200 °C.
Remove the finished cookies from the paper. Cool and you can try.