Recipe: Mom’s Chocolate Chip Cookies

11 Aug

Usually, I’m all about the chewy cookie. These chocolate chip cookies are the exception. Anyone who’s had one has been unable to eat just one. In fact, last time I brought them into the office, people would randomly show up at my cube after their first taste like a crack addict pleading with a dealer, “Please man! I just need one more!!!!!” *twitch twitch*

I think it’s the hint of saltyness with the sweet cookie and the chocolate but for me, it’s just because they’re the cookies my mom made when I was growing up. She said she’s never made another recipe after finding this one, and I haven’t either.

Mom’s Chocolate Chip Cookies

2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup hard margarine, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla
2 cups semi-sweet chocolate chips
1 cup chopped nuts, optional (walnuts or pecans are best)

Mix the flour, baking soda and salt and set aside. Cream the margarine until fluffy and beat in the sugar. Beat in the egg and the vanilla. Stir in the flour mixture, chocolate chips and nuts.

Use a medium cookie scoop to portion spoonfuls onto a cookie sheet covered in parchment. Bake @ 350 degrees for approximately 17 minutes or until golden.

Tips & tricks:

  • Don’t use butter for this recipe! Use hard margarine, in particular Imperial brand (the kind that comes in squares). It works best and yes they still taste lovely and buttery even with margarine. Ignore this rule at your peril.
  • For perfect cookies every time, pick up some Air Bake cookie sheets. The double wall construction means that your cookies don’t get burnt on the bottom while the middle cooks. They’re worth the investment and are available at Home Sense, Bed Bath & Beyond and other nicer kitchen stores.
  • Use parchment. They sell it at the dollar store and it means never scrubbing crud off of pans. You just pick the parchment up, wipe any crumbs off the pan and put it back in the cupboard.
Advertisements

One Response to “Recipe: Mom’s Chocolate Chip Cookies”

Trackbacks/Pingbacks

  1. Recipe: Apple Cinnamon Snickerdoodles | baconavecbacon - September 4, 2013

    […] A note on margarine… Hard margarine is not the spreadable kind that comes in a tub. As per a previous post, I like to use Imperial brand. Soft margarine contains too much water which will result in flat […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: