A Treatise on Chocolate Chip Cookies.

From Grandma’s cookbook.

A dear reader has asked for the recipe for the original Toll House chocolate chip cookie recipe after I posted about my grandmas cook book.

These are the cookies that have history for Rob and I. The hunting camp cookies. Rob loved to dunk them in his coffee and give them a bit of a slurp.

So without further ado, here it is!!

As it is written:

2/3 C shortening, part butter

1/2C granulated sugar

1/2C Brown Sugar

1 Egg

1 tsp Vanilla

1 1/2 C Flour

1/2 tsp soda

1/2 tsp Salt

1/2 C Chopped Nuts

1 pkg (6oz) Chocolate Chips

I double this recipe. Seems a single batch is gone in about 5 mins between dough tasting and baked cookie snarfing 🤣

Heat oven to 375. I don’t go that high, I heat to 350. I found a lower temp with a longer time gave me a softer cookie

Cream together the butter/shortening, sugars, egg, vanilla.

Ok, I do beat the living snot out of it. I like to incorporate some air in at this point. Air equals fluff!!

Add in 1 cup of flour, salt, and soda and beat to incorporate well. Add last two cups, if you are doubling the recipe otherwise it’s just the 1/2C, one at a time and beat well.

Once you are happy with how your fluffy dough looks, add in your chips and nuts. I also found that if I put the chips in while they are frozen they don’t break into small pieces.

Rob loved chopped pecans in his. However since my physical constitution revolts at those, I did take the liberty of skipping that step.

Oh and don’t look too hard at the pic for dark brown pieces of chocolate. I took the baker’s prerogative and used peanut butter chips

I have that sweet little cookie scoop that makes the perfect size cookie. If I recall correctly it’s 1.5 Tablespoons or 0.8 oz.

You always have the option to use the tried and true method of using two spoons. One to grab your wad of dough and the other to push it off.

So as I said above I prefer a cooler oven with a longer bake time. The recipe called for 375 for 8-10 mins which I found made the cookies pretty crispy. 350 for 10 mins give me a nice but not totally cooked thru cookie.

Yeah, I’m a raw cookie dough junkie.

And because I don’t want anybody to sue me here is the disclaimer.

The govt says not to eat raw cookie dough Cus you’ll die a horrible death from salmonella.

We all got that part? Sweet!

So all you dear, sweet, good readers make these however you like, crisp or partly underdone.

I do check them to see if the edges are just slightly brown before pulling them out.

Now, make sure you hide the spoils of your baking from those people who like to eat all your goodies when your not looking..ya know, dogs, small children, husbands, loose sheep, etc

Enjoy!!

Blessed Be!