Reverse Chocolate Chip Cookies - originally posted on May 31/13

I discovered years ago that the best recipes come from food producers.  The best chocolate chip cookie recipe is found on the back of the package of chocolate chips.  Today, I used a recipe on the back of the Hershey's Chipits dark chocolate chips package, but I switched it up a bit.  Of course. 
Texture is an important factor in chocolate chip cookies.  Margarine offers the best opportunity to get that chewy texture.  Butter brings that buttery flavour to the table.  I use half margarine and half butter to get a chewy cookie that tastes buttery.  The other thing that contributes to texture is the pan you use.  Use a good quality silver baking sheet with a silicon liner or parchment paper.  If you use a dark or darkened pan your cookies will be dark and crunchy or crispy.  If you prefer chewy, I recommend keeping at least one of your baking pans for cookies only.  Use your dark pan to roast vegetables or make oven fries or stuff that you want to get crispy.

Here's another tip; if you want to save money on kitchen tools, go to a restaurant supply store or go to Chinatown.  If you have too much money, go to a department store and buy equipment with a celebrity chef on the label or go to a fancy kitchen store in the mall, but if you want good quality, not fancy and maybe not-so-pretty pots, pans and bakeware, a restaurant supply store is what you're looking for.  There's one in Calgary that I'll be visiting soon and I'll post a full review.  Stay tuned.
Enough chatter, here's your recipe;
1/2 cup butter, softened
1/2 cup spreadable margarine
3/4 cup brown sugar, packed
1/2 cup white sugar
1 egg
1 tsp vanilla
1 2/3 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 250g package of white chocolate chips (about 2 cups if you buy in bulk)
Beat butter, margarine and sugars together until creamy.  Add the egg and vanilla and beat again until it's all combined.  Mix the flour, cocoa powder, baking soda and salt in a separate bowl.  Add the dry ingredients and chips to the creamed mixture and mix just until it's combined.  Spoon on to the cookie sheet in the size you want and allow enough room between to spread a little.  Bake at 375F for about 10 minutes.  Actually the timing really depends on the size of the cookie.  10 minutes is for cookies about the size of a tablespoon.  Keep an eye on them and underbake them slightly for a chewy, fudgey cookie.
Enjoy!