Ingredients
2 1/4 cups (550 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) Becel Buttery Taste margarine
1 cup (250 mL) firmly packed light brown sugar
1/4 cup (60 mL) granulated sugar
2 large eggs
1 1/2 cups (204 g) creamy milk chocolate chunks
1 tsp (5 mL) vanilla extract
1/4 cup (60 mL) cocoa
Preparation
Preheat oven to 375°F (190°C). Combine flour, baking soda, and salt in medium bowl; set aside.
Mix margarine with sugars in large bowl. Mix in eggs and vanilla until blended. Gradually add in flour mixture; mix until blended. Stir in cocoa powder. Drop mixture by tablespoon on ungreased baking sheets 2 inches (5 cm) apart. Flatten slightly, then top with 3 chocolate chunks.
Bake 7 minutes or until edges are set. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.
