My mom wasn’t the best cook. In fact, sometimes she was downright awful at it. The weekly Hamburger Refrigerator Soup for Friday dinner was one of her favorites. Yeeeuck! I think it got her to the wine sooner, which I can totally understand now!
She did, however, have a couple of tried and true recipes that we all asked for – Oven Puff Pancake, Spaghetti (which I found out later was my Dad’s recipe – LOL), and Chocolate Chip Cookies.
She was a stickler for how the ratio of white and brown sugar must be equal…how the right amount of salt kept the cookies from being too sweet. And, by the way, forgeddabout the nuts.
Over the years, I have stayed true to the recipe with one exception. I substitute Trader Joe’s Semi-Sweet Chocolate Chunks for the original chips. Chunks were always my favorite. I was a difficult child! wink
This recipe is similar to the Nestle Toll House Recipe, with a couple of tweaks. Mom increased the sugar and the flour to make the balance just right.
Mix your dry ingredients in a bowl and set aside. Then, in the bowl of your mixer, add butter and sugar. Mix until fluffy. With your mixer on low, add vanilla and eggs. Mix well.
Slowly add the dry ingredients, periodically scraping down the sides. Don’t forget the bottom. I always have a bit of dry mix that hangs out and needs a bit of encouragement to get mixed in.
Fold in the chocolate chunks. Don’t over-mix! You’ll end up with chocolate flakes rather than chunks.
TIP: Mix in 2T of espresso powder for a little extra zing!
Drop by tablespoon or small ice cream scoop on to lined baking sheets. I like the silicone mats with the cookie template. It keeps me from making the cookies too big!
Bake for 11 minutes. Mom swears that this is exactly how long they need to cook. They get a little brown on the edges, but the center is soft and the cookie is still chewy.
Cool on a baking rack before packaging.
Every Christmas Mom sent dozens and dozens of these to her brother who served in the Army in Germany. They were his favorite holiday hug from home, not to mention a big hit with his roommates! He still swears he’ll be reincarnated as a cookie!
TIP: When shipping, add a slice of bread to your ziplock bags. It will keep the cookies moist.
So, this year when you’re feeling the pressure to impress the amazing holiday bakers and compete with their complicated seasonal confections, don’t sweat it! You will always represent with a solid chocolate chip!
PJ’s Chocolate Chunk Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 15 oz (1 ½ packages) Trader Joe’s Semi-Sweet Chocolate Chunks
DirectionsPREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Set aside. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs and mix well. Gradually mix in flour mixture. Fold in chocolate chunks. Drop via tablespoon or small ice-cream scoop onto lined baking sheets.
BAKE for 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.