Do you like butter or margarine in your chocolate chip cookie? Mostly I use margarine, but if the recipe specifically asks for butter I use it. I like the buttery taste you get when using butter, but sometimes the cookies can turn out hard. Where margarine can yield you a softer cookie. But really the key to a great chocolate chip cookie is to not over melt your butter/margarine, it should be at room temperature. Also for a soft cookie is to not over bake and I never leave my cookies to rest on the cookie sheet after baking, I immediately remove them. I really despise and over baked cookie. I found this recipe and thought it would answer all problems of using butter versus margarine, because it has both. It really was a tasty cookie. You got the buttery taste and then the margarine to keep the cookie all soft and chewy.
Chocolate Chip Cookies
½ c. butter
½ c. high-quality tub margarine (I used Blue Bonnet)
¾ c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. flour
¾ tsp. salt
¾ tsp. baking soda
1 12-oz. bag chocolate chips
Cream together butter, margarine, sugars, eggs, and vanilla. In a separate bowl, sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips. Drop onto cookie sheet by tablespoon
Bake at 350 degrees for 10-12 minutes until lightly browned
Recipe adapted from Our Best Bites
The proof is in the picture
I want you to make these Chocolate Chip Cookies 
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