Preheat your oven to 180°C or 350°F. Line a baking tray with parchment paper. This prevents sticking and makes cleanup easy. Preparing the tray first saves time later.

Place softened Blue Bonnet margarine in a large bowl. Add granulated sugar and brown sugar. Mix until light and fluffy. This step adds air to the dough. Creaming properly makes cookies soft and tender.

Crack eggs into the bowl one at a time. Mix well after each egg. Add vanilla extract and stir again. The mixture should look smooth and creamy. This creates a rich base for the cookies.

In another bowl, combine flour, baking soda and salt. Stir gently with a spoon. Mixing dry ingredients separately helps spread baking soda evenly. This ensures cookies rise properly in the oven.

Slowly add dry ingredients into the wet mixture. Mix on low speed or stir gently. Do not overmix the dough. Stop once flour disappears. The dough should feel soft but not sticky.

Pour in the chocolate chips. Fold them gently into the dough. Make sure chips are evenly spread. Every bite should have chocolate. This step always makes me smile.

Use a cookie scoop or spoon to form dough balls. Place them on the baking tray. Leave space between each cookie. They will spread while baking.

Bake in the preheated oven for 10 to 12 minutes. The edges should turn light golden brown. The center may look slightly soft. That is perfect for chewy cookies.

Remove cookies from oven carefully. Let them rest on the tray for five minutes. Then transfer to a cooling rack. Serve warm with milk or coffee.