| 2 cups | Sifted flour |
| 1 teaspoon | Baking soda |
| 1/2 teaspoon | Salt |
| 1 cup | Country crock shedds spread |
| 1/2 cup | Granulated sugar |
| 3/4 cup | Brown sugar |
| 1 teaspoon | Vanilla |
| 1 teaspoon | Almond extract |
| 1 large | Egg |
| 2 cups | Chocolate chips (12 ounces) |
Preheat oven to 375 degrees F. Sift flour, salt and baking soda together, set aside. Cream butter and sugars together until fluffy. Add vanilla, almond extract and egg. Beat well. Add sifted dry ingredients to creamed mixture, mix well. Add chocolate chips, mix well. Take a heaping teaspoon of dough and roll into ball. Place each ball 2" apart on ungreased cookie sheet.Bake in preheated oven 8-10 minutes. Remove cookie sheet from oven and place cookies on cooling rack.
Makes approximately 3 1/2 dozen cookies
Can use regular butter in place of shedds spred but I have found the shedds spread makes much tastier cookies. Buy in the sticks for easier measuring.