Grandma's Famous Chocolate Chip Cookies are the Best
A Family Favorite
When I was young I loved baking cookies with my mother. I can recall the tons of cookies I now make at Christmas and of course the sugar cookies that melt in your mouth and can be cut out in any shape desired for any holiday.
After all is said and done the one cookie that I think is a favorite for children and adults is a good old-fashioned chocolate chip. I’m sure great deals of people remember Mrs. Fields Cookies which I believe are still around in various parts of the country. Our Minnesota State Fair has the Sweet Martha’s Cookies which garner millions of dollars in profit each year. When I went to work for an insurance salesman once I wondered how come he socialized so much and worked so little. I then discovered his wife was part owner of Sweet Martha’s Cookies. Then it all fell into place.
My mother’s chocolate chip cookie recipe was one she found on the Pillsbury Flour bag about 40 years ago. I have been making that same recipe for years myself. If I ever have any doubt as to what to bring to a party it Grandma’s Famous Chocolate Chip Cookies and they are always a hit. In fact, there is never a one left to bring home.
Of course cookies like anything else require some finesse and improvisation to make them really special. Anyone can follow a recipe but there are little things you must know in order to have the cookies taste like Grandma’s.
Clarissa Loves Making Cookies
Grandma's Chocolate Chip Cookie Recipe
The Basic Chocolate Chip Cookie Recipe
1 C Shortening
1 C Granulated Sugar
½ C Brown Sugar
1 Tsp Vanilla
½ Tsp Baking Soda
1 Tsp Salt
2 Cups Flour
Instructions: Cream shortening and sugar well. Add eggs and vanilla. Add dry ingredients mixing salt and soda with flour before adding to the mix. Add 8 – 16 oz bag of chocolate chips either milk, semi-sweet or a mixture.
Drop by rounded teaspoonfuls on a cookie sheet. Bake at 375 for 7 to 10 minutes depending on oven. DO NOT OVER BAKE. Cookies will be slightly brown on bottom but if they are brown on the top you have cooked them too long.
Cool slightly and heap several on the large plate; pour yourself a huge glass of milk and ENJOY!
Tricks of the Trade
As I said before anyone (or most of us) can follow a simple recipe but it is the fine tuning that makes Grandma’s cookies to die for and another person’s cookies to get stale in the jar.
Have you ever attended a social gathering or shower where one dish was selected for everyone to make the same recipe but yet every dish tasted differently? Yes, my friends, it is called “fine tuning”.
Basically speaking if you want your cookies to taste just like grandmas then follow these simple rules:
1) Use only Crisco Shortening from can – not butter or any other brand of shortening
2) Use pure Vanilla – no imitation flavoring
3) Cream your sugars thoroughly as that’s what makes the cookie smooth. Do not use a mixer or your cookies will be smooth but full of air.
4) Gauge your flour average by the size of your eggs. Large are usually best but if using extra-large you may need to add a little more flour. (practice makes perfect)
5) When adding your second cup of flour to the mix, round the cup depending again on the size of the eggs used. A thin dough will yield a crispier cookie. More flour will yield a softer chucky cookie. It is your personal preference.
6) If you do not wish to use shortening, then butter can be used but it will make the cookie crisper and not soft. Cut down on the salt if you use regular salted butter.
7) Do not over-bake your cookies. Over-baking makes them hard and tasteless. I always take only 8-10 cookies out of the freezer at a time thus every bite you take is like eating fresh baked. Two day old chocolate cookies are suitable for squirrels in my opinion.
8) You can add any type of chocolate you want per your personal preference. I use the large milk chocolate chips that look like kisses. Some people mix the semi-sweet and the sweet chips. You can use virtually any kind of chip and change the taste of your basic cookie. Peanut butter chips, butterscotch chips, toffee chips, white chocolate chips, etc. You can add nuts or other additions such as cranberry or raisins. I personally would not ruin any cookie with raisins. At Christmas I use the basic dough and add white chocolate and macadamia nuts. Drop very small spoonfuls for this version as they are so rich, you’ll want to make them small.
More Ideas to Come
As we are leading up to the holidays everyone is looking for ideal cookies to make for Christmas. I give away several boxes as gifts so I do a lot of baking. Each week I will be adding some special favorites from Grandma’s kitchen so I hope you check back for more.