for chocolate cookies, does it make a big difference? thanks

no, not to me. are you talking chocolate chip? i usually just use margarine and they are delicious. or i'll do half margarine, half crisco.

As far as technicalities, I don't know if it makes a difference. Personally, I don't use margarine for anything. Butter melts better, is creamier and more full. Margarine separates because it is partially oil. Also, having two young kids, margarine isn't really healthy. For cookies, I always use real butter. Just my preference.

I never bake with anything but butter except chocolate chip and peanutbutter cookies..I use butter crisco.

I use margarine for all baking and real butter always for icing. But I like margarine for baking better; I think it gives a better flavor

Margarine is more water and can effect the moisture (flat or raised) in the cookie. Not necessarily bad, just different.

Alton Brown talked a lot about this in the chocolate chip cookie show. you can probably still find the info on Foodnetwork.com

Just to add my 2 cents, I use also margarine in my cookies!!! They are always yummy!!!

OH ICK! I never use margarine. I have to laugh - because a nurtritionist came to one of our MOPS meetings and the only thing that really stuck with me was that margarine is one molecule away from being a "plastic" - I might have got some details wrong, but it sure tastes and looks like it. If it works for people - they probably have a good reason for using it - I personally can't stand it. I use Crisco in my icing along with butter - I'm not fooling myself here, but if it's a choice between butter and margarine, I'll always use butter!!!

I am a little late to the party - but I prefer baking with real butter.

OMG!!! Maargarine!!!! M ore plastic food getting into your beautiful bodies!!!

depends where you are in the world... here in australia one is often substituted one for the other.

The way ours are made margarine makes things lighter while butter gives a more dense finsih.

Its also a matter of taste and trial and error.

karen

Butter.

Margarine wants to be like. Butter doesn't have to try.

I choose butter for health reasons. I'm not a fanatic, but I agree with the plastic comments. Some doctors believe margarine is better. For me? I'll use olive oil and butter. (I also use cream) I just don't use much of any of these. But when I do, I want the best taste. I personally think a little butter is better than a lot of margarine.

However, some doctors prefer certain margarines... These articles are a mixture of pros and cons.
I have placed some links here for those who care...

http://www.breakthechain.org/exclusives/margarine.html
http://www.healthcastle.com/butter-or-margarine.shtml
http://www.mayoclinic.com/health/butter-vs-margarine/AN00835
http://www.clevelandclinic.org/heartcenter/pub/guide/prevention/askdietician/margarine.htm
http://www.cnn.com/HEALTH/9811/10/butter.vs.margarine/
http://www.newmediaexplorer.org/sepp/2003/09/29/the_good_the_bad_and_margarine.htm

Margarine is more water and can effect the moisture (flat or raised) in the cookie. Not necessarily bad, just different.

I'm quite certain that what you said here applies only to the margarine spreads, regularly sold in tubs. The stick margarine, when substituted for butter should produce wonderful results!