My grandma’s chocolate chip cookies were a family favorite. I have no idea where she got the recipe from, but it’s the one that she made every year, without fail. And she didn’t just make a batch or two – it was probably more like 20, and each member of the family would get plenty to take home. These cookies are tinier than your average chocolate chip, but I think they’re the best.
Grandma’s cookie making prowess is unmatchable, but I’ve attempted the recipe a time or two myself. My family hosted the big family Christmas party this year, and I made Grandma’s cookies for the occasion. They were, as ever, delicious (if I do say so myself). Even if you’re a little burnt out on holiday treats, it’s probably worth it to make a batch or two of these before the New Year hits and you have to deal with those pesky resolutions.
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup shortening
- 1/2 cup butter (1 stick)
- 3/4 cup brown sugar (lightly packed)
- 1/2 cup sugar
- 1 egg
- 1/2 cup chopped nuts (I omitted these – my sister is not a fan)
- 1 12 oz. package chocolate chunks
Preheat oven to 350 degrees. Beat egg and butter. Beat in sugar. Beat in the rest of ingredients (except the chocolate chips). Once well-mixed, fold in the chocolate chips.
Roll into small balls – I have no exact science for this, but it’s probably somewhere a little bigger than teaspoon-sized. Baked for about 7-8 minutes – I know that doesn’t seem like long, but one of my Grandma’s secrets was under-baking. They might look gooey/undercooked when you pull them out, but do it anyway. Trust me.
Here’s a peek at more of the process:
My mom joined in for the dough-rolling fun:
And, the finished product: