There aren’t many things better than a warm, soft and gooey chocolate chip cookie. Especially when it’s made by mom.
Oh these cookies bring back memories. I’ve grown up eating them, and learned how to make them hands on in the kitchen with my mom. There’s something magic about them. Once they bake, they get a nice golden brown color with a firm bottom crust. Once cooled, they give you that perfect cookie crunch. But zap them in the microwave for 10 seconds, and BAM! They are warm, soft and melty again, like they just came out of the oven.
It’s still kind of a mystery to me, but I guess it’s all in the technique. My mom always stressed to me that one of the most important things about this recipe was kneeding the dry and wet ingredients together by hand. A stand or hand mixer isn’t going to cut it. Roll up your sleeves, suds up real good, and get in there! Trust me, it’s so worth it.
I remember as a kid, my mom used to warn us that we couldn’t eat more than 2 cookies a night for dessert. For health reasons of course, but also probably because we’d go through the whole batch in 2 days if she’d let us. To this day, if I have a cold glass of milk handy, let’s just say all my self-discipline goes out the window.
I’m honored to share this recipe with you all here, and hopefully share some of the joy they brought me growing up, and still do today.
Chocolate Chip Cookies
- 2/3 cup butter softened
- 2/3 cup shortening sticks (I like Crisco best)
- 1 cup brown sugar
- 1 cup regular sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 1/2 cups all purpose flour Packed
- 1 tsp baking soda
- 1 tsp salt
- 1 12 oz. pkg chocolate chips
- 1 cup chopped walnuts (if desired, can also use almonds, pecans, etc.)
- Preheat oven to 375F.
- Use a hand mixer to beat the shortening and butter together until smooth.
- Add sugars, eggs and vanilla and blend until well incorporated.
- In a separate bowl, mix together flour, baking soda and salt. Pour mixture into wet ingredients.
- USING YOUR HANDS: kneed the wet and dry ingredients together until they form a dough. Then need in the chocolate chips and nuts.
- Drop tablespoon sized balls on a lined/sprayed cookie sheet, at least 1-2 inches apart.
- Bake cookies for 10-12 minutes until they start to turn golden brown. Cool on a wire rack.