Chocolate Chip Cookies

1. Heat oven to 375°F degrees.
2. In a large bowl, combine brown sugar, sugar, margarine, and shortening; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, and salt; mix well. Stir in chocolate chips.
3. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
4. Bake for 8–10 minutes or until light golden brown.
5. Cool for 1 minute; remove from cookie sheets.

Chocolate Chip Cookie Bars: Spread dough in an ungreased 13″x9″ pan. Bake at 375°F for 15–25 minutes or until light golden brown. Cool completely. Cut into bars. Yield: 36 bars Chocolate Chunk Cookies: Substitute 8 oz coarsely chopped semisweet chocolate for chocolate chips. Drop dough by tablespoonfuls 3 inches apart onto ungreased cookie sheets. Bake at 375°F for 9–12 minutes or until light golden brown. Immediately remove from cookie sheets. Yield: 3 dozen cookies Maxi Chippers: For each cookie, use ⅓ cup of dough; place 4 inches apart on ungreased cookie sheets. Bake at 375°F for 12–18 minutes or until light golden brown. Cool for 1 minute; remove from cookie sheets. Yield: 10 cookies Mini Chippers: Drop dough by ½ teaspoonfuls 1 inch apart onto ungreased cookie sheets. Bake at 375°F for 5–7 minutes or until light golden brown. Immediately remove from cookie sheets. Yield: 12 ½ dozen cookies