• Elisa Juarez

Chocolate Chip Cookies

This is my favorite chocolate chip cookie recipe! It comes from my good old Fanny Farmer Cookbook!! One of the reasons I like these so much is that they don’t get hard after a few days like some cookies; they stay soft, chewy & delicious for over a week! Of course, they may not last that long! :)


(MAKES ABOUT 50 COOKIES)


1/4 lb. butter 1/2 cup dark brown sugar 1/2 cup granulated sugar 1 egg 3/4 tsp. vanilla (I use a full teaspoon!) 1-1/8 cups flour (I combine oat flour & regular, unbleached flour) 1/2 tsp. salt 1/2 tsp. baking soda 1/2 cup chopped nuts 1 cup semisweet chocolate chips


Preheat oven to 375 degrees F. Cream the butter, then gradually add the two sugars, beating until light and smooth. Beat in the egg and the vanilla. Mix the flour, salt, and baking soda together and add to the first mixture, blending well. Stir in the nuts and chocolate chips. Drop by teaspoonfuls onto nonstick cookie sheets or sheets lined with parchment paper (or you can grease regular cookie sheets), one inch apart and bake for 8-10 minutes or until lightly browned.


Chocolate Chip Oatmeal Cookies: Use 1/2 cup uncooked oats instead of the chopped nuts.



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