PgrancerThe family recipe box

Desserts

Chocolate Chip Cookies

Source
Recipe Keeper (handwritten, pp. 135-136)
Serves
5 dozen
Cook
375°F, 9-11 min

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 2 cups (12 oz) semi-sweet chocolate chips
  • 1 cup chopped nuts

Steps

  1. Combine flour, baking soda, and salt in a small bowl.
  2. Beat butter, granulated sugar, brown sugar, and vanilla in a large mixer bowl until creamy.
  3. Add eggs one at a time, beating after each.
  4. Gradually add the flour mixture. Stir in chips and nuts.
  5. Drop by rounded tablespoon onto an ungreased baking sheet.
  6. Bake 9-11 min at 375°F. Cool on the baking sheet 2 min, then remove to a wire rack.

Notes

  • Two variations are noted on the card’s continuation page:
    • Pan cookie variation: Grease a 15x10 jelly roll pan. Prepare the dough as above. Spread in the pan. Bake 20-25 min or until golden brown. Cool in the pan on a wire rack. Makes 4 dozen bars.
    • Slice-and-bake: Prepare the dough. Divide in half, wrap in waxed paper, and refrigerate for 1 hour or until firm. Shape each half into a 15-inch log; wrap in waxed paper and refrigerate for 30 min. Preheat oven to 375°F. Cut into 1/2-inch slices; place on an ungreased baking sheet. Bake 8-10 min. Cool on the sheet 2 min, then remove to a wire rack. Makes about 5 dozen. May be stored in the refrigerator up to 1 week or in the freezer up to 8 weeks.
The original: Chocolate Chip Cookies
The original

See also: Chocolate Chip Cookies

cookieschocolate-chip