Great-Nan’s Chocolate Chip Cookies
2020 has been… well… pretty 2020 around here. Over the last few months my whole perspective on life and the future has changed. Some things are definitely scarier now. Some things keep getting better. And some things stay exactly the same… namely, the power of the Chocolate Chip Cookie.
That’s right, my friends. Break and bake or starting from scratch, this rainy day remedy does the trick for me every time.
I am usually a break and bake girl myself. But using BOTH shortening AND butter AND five eggs, this recipe took my cookie experience to a whole new level.
As you can tell, the recipe itself is pretty sparse. I recommend:
Mixing flour, baking soda, and salt in one bowl.
In another bowl, beating butter and shortening until creamy.
Adding sugars and vanilla and beating with a mixer
Beating in eggs
Adding flour mixture (SLOWLY - trust me)
Stirring in chocolate chips
Dropping batter on baking sheets.
Baking for 8-10 minutes at 350 Degrees
PRO-TIP: My Aunt Bernadette says that Great-Nan would scoop out the dough using a melon baller to make each cookie a perfect little cake. Don’t be a rookie, get the scoop! (Full disclosure, I was a rookie. Next time I’m going pro.)
I polled my insta-audience about chocolate chip preferences. What would you recommend?
Expect these bad boys to be a little thicker and softer than your average break-and-bake. I might even dare to say they’re a little cake-like.
Like Mary Poppins - Practically perfect in every way.
“Pair these cookies with milk, of course! It’s the emulsifiers in the milk that make it the perfect companion to a cookie.”
