Marian Borden’s Chocolate Chip Cookies
New Rochelle - NY
Wellness is all about moderation—even the healthiest diets have to make room for some treats. Marian Borden, mother of JBF assistant editor Maggie, has been making these chocolate chip cookies ever since she married Maggie’s father, in 1970. Adapted from a recipe in McCall’s Cook Book (Random House, 1963), the light, soft cookies appeared at almost every special family occasion. Marian also prepared them for her children on the first day of school—even in college, mailing a tin to arrive on the first day of classes. “I might not have had friends in college if it hadn’t been for these cookies,” Maggie jokes.
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup softened unsalted butter
- 1/4 cup softened margarine
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Preheat the oven to 375°F. Meanwhile, whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, beat together the sugars, butter, and margarine until well combined.
Add the egg and vanilla; continue to mix together. Add the dry ingredients and mix until just combined. Gently fold in the chocolate chips until evenly distributed.
Spoon heaping tablespoons of cookie dough onto 2 ungreased baking sheets, spacing them about 1 ½ inches apart.
Bake, rotating pans halfway through, for 8–10 minutes, or until the cookies are golden around the edges. Transfer to wire racks and let cool. Enjoy!
2 dozen cookies