Chocolate Chip Cookies III *

This chocolate chip cookie recipe ends the "real butter or margarine" debate for using in baking.
Butter wins by a LANDSLIDE.
I used margarine for this recipe, which came from a box of Blue Bonnet.
It looked like the recipe started out well, melting and cooling of the margarine, which I loved the outcome of the Chocolate Chip Cookie II when the recipe called for that. But these...eh. Not so good.
The dough was creamy, which meant I had to drop it onto the baking sheet, which is fine.
But then when the cookie baked, the dough consumed the chocolate chips and you can barely see them.
They were thick, harder and drier than I like. I just didn't like the flavor.
The box calls the recipe "America's Classic No-Fail Chocolate Chip Cookie" but for me, it was a fail.
Perhaps, I'm just too picky?

Chocolate Chip Cookies III * {Blue Bonnet Margarine}

2 1/4 cup flour

1 tsp baking soda

1 tsp salt

1 cup Blue Bonnet stick margarine, melted and cooled (2 sticks)

1 cup sugar

1/2 cup brown sugar

2 eggs

2 tsp vanilla

2 cups chocolate chips

Preheat oven to 375°

Combine flour, baking soda, and salt in a bowl;set aside.

Beat Blue Bonnet and sugars by hand in a large bowl (I let the margarine cool for about 45 minutes before mixing)

Add eggs and vanilla, beat until blended.

Add the flour mixture until combined.

Stir in chocolate chips.

Drop by tablespoons onto ungreased cookie sheets

Bake 12-14 minutes.

Let stand 2 minutes on cookie sheet, then remove to a cooling rack.