Prep Time: 15 Min,    Cook Time: 10 Min,  Ready In: 25 Min

This recipe makes 40 Cookies, but you may double the ingredients if you’re planning to impress a lot of people. No worries, these cookies will stay chewy and delicious for weeks when refrigerated. Another good thing about this recipe is you can safely modify it with your own style. You can toss in some almonds into the dough but reduce the amount of chocolate chips in doing so. Another thing to those who are not a huge fan of margarine, you can use 1 cup of butter as an alternative. What you’ll get are big, fluffy, dark, sweet-smelling chocolate chip cookies that obviously have more chocolate than regular cookies, plus, they are crunchy on the outside and chewy within. 

Ingredients:

·         1 cup margarine, softened

·         1 cup white sugar

·         1 cup brown sugar

·         2 eggs

·         1 teaspoon vanilla extract

·         2 cups all-purpose flour

·         1 teaspoon baking soda

·         1 teaspoon salt

·         1/2 cup unsweetened cocoa powder

·         2 cups semisweet chocolate chips

·         1 teaspoon cinnamon

Preparation:

Preheat oven to 375 degrees F (190 degrees C). Prepare cookie sheets by greasing them with cooking spray.

In a medium bowl, combine margarine with white sugar and brown sugar until smooth and well blended. Crack the eggs, one at a time, stirring after each addition. Add the vanilla. Gradually and slowly add the flour, baking soda, salt and cocoa powder. Stir and combine thoroughly. Fold in the chocolate chips and mix them evenly in the dough. Scoop out tablespoonfuls of dough and roll them into balls. Arrange cookie balls one inch apart onto the greased cookie sheets. If you want to have larger, fluffier cookies, make your cookie balls larger. 

Bake cookies in preheated oven for about 8 to 10 minutes. Let them cool on baking sheet for 2 minutes before transferring them into a wire rack to cool completely.