A few weeks ago Grandma Mo sent a whole slew of recipes. It will take me years to cook my way through all of them; and I’m looking forward to it!
This chocolate chip cookie recipe is one that she clipped from the Milwaukee Journal-Sentinel.
- 1/2 c. plus 2 T. butter at room temperature
- 1/2 c. plus 2 T. granulated white sugar
- 3/4 c. dark-brown sugar, packed
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 1 tsp. baking soda
- 2 c. flour
- 1 12 oz. package of Ghirardelli bittersweet chocolate pieces
- 1 1/2 c. toasted pecans, coarsely chopped
- Preheat oven to 350 degrees.
- Cream butter and both sugars until combined and fluffy, using an electric mixer on medium speed, about 3 minutes.
- Beat in eggs, one at a time. Add vanilla.
- Add flour, baking soda, and salt, mixing until just combined. Add chocolate and pecans.
- Scoop batter by the teaspoon full onto cookie sheets lined with parchment paper. Leave about two inches in between cookies. Bake for 8 to 10 minutes. Remove cookies from the cookie sheets and let cool on a cooling rack.
I’m not a huge fan of using butter (or, just butter) when making cookies. I think the cookies turn out a bit flat and tend to spread. However, I wanted to try the recipe exactly as called for … only I wasn’t really paying attention while mixing the ingredients. It was only until I sat down to write the blog that I realized I was supposed to sift the dry ingredients. Oops! They still turned out great-tasting, if not a bit flat!
Other cookie recipes you might like:
- Ranger Cookies
- Chocolate Rolo Cookies
- Oatmeal Butterscotch Pumpkin Cookies
- Double Chocolate Peanut Butter Chip Cookies