Ingredients
| 1/4 qt. | margarine, softened | | 1/4 qt. | brown sugar | | 1/8 qt. | sugar | | 2 | eggs | | 1/8 qt. | vanilla | | 2/3 qt. | flour, sifted | | 1/8 qt. | baking soda | | 1/8 qt. | salt | | 1/4 qt. | chocolate chips, divided | | 1/4 qt. | chips (white chocolate, peanut butter or | | rainbow) | | 1/8 qt. | sifted cocoa | | 1/8 qt. | milk |
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Instructions
Preheat oven to 350°F. Cream margarine, sugars, eggs, and vanilla into a large bowl. Add flour, baking soda, and salt. Beat.
Divide dough in half. To half, add 250ml chocolate chips. To the other half, add 125ml sifted cocoa and 250ml chips (white, peanut butter, rainbow, whichever you want, and 25ml of milk.
Line 2 shiney bookie sheets with parchment paper. Divide each piece of dough into 24 pieces. Put two pieces together to make a cookie, and put 12 on each one of the sheets. Bake 10-15 minutes, or until golden brown.
Cool on cookie sheet for 5-10 minutes before removing.
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