HEIRLOOM CHOCOLATE CHIP COOKIES
Talk about old-fashioned goodness! These cookies can be larger or smaller- just adjust the baking times and don't place larger dough balls too close on the cookie sheet. Any nuts will do, but I always used chopped walnuts. (Nuts may be considered optional). This recipe creates a crisp outer cookie with soft inside. Served warm from the oven while the chocolate is gooey beside a cold glass of milk is the best way to make (or re-live) great childhood memories.
Provided by Betsy Wolfe @Wolfebets
Categories Cookies
Number Of Ingredients 10
Steps:
- Combine flour, soda, and salt. Set aside.
- In large bowl, combine butter, sugars, and vanilla. Beat until creamy. Beat in eggs.
- With wooden spoon or mixer on low, gradually add flour until incorporated.
- Stir in chips and nuts.
- Drop by teaspoons onto ungreased cookie sheets. Bake at 375 degrees in preheated oven 9-11 minutes.
- Variations: **Pan Cookies (bars) - prepare dough. Spread onto greased 13x9 baking pan. Bake 375 degrees for 20-25 minutes. **Refrigerator cookies - (These hold their shape better without thinning out as much.) Prepare dough. Divide in half. Wrap both halves (as mounds) separately in waxed paper. Chill 1 hour or until firm. On waxed paper, shape each chilled dough half into 15" logs. Roll up in the waxed paper. Chill another 30 mins. Cut each log into 15 pieces (1/2 inch slices.) Bake on ungreased sheets 8-10 mins. **(Dough may be stored in fridge for 1 week and up to 8 weeks in the freezer.
- Hint: Cookies are soft coming out of the oven, even when golden brown. Allow them to cool for a minute before transferring them to the cooling rack. Again, allow to cool somewhat more on the rack before stacking them on a plate or they will stick to each other or fall apart. They harden a bit as they cool. Don't overbake unless you want them to be more crisp all the way through.
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