I am always on the search for new and delicious foods to make, especially cookies! One of my new favourite recipes is for a chocolate chip cookie. The recipe was found slightly incomplete and tucked between the pages of a cookbook that belonged to my grandmother. It was a mysterious and exciting find. If a recipe is going to be delicious, it’s going to come from a grandmother, especially mine.
A few years ago my grandmother moved into a retirement home. Her home of 50 years was packed up, and extra items she no longer required were gifted to willing children, grandchildren and good will. One of the things I pounced on were the cookbooks; one can never have too many cookbooks!
I found a slip of paper in one of the books, handwritten by my grandmother with a recipe of unknown origin, and strangely missing the baking time. I say strangely, but I could be mistaken and bakers in a more confident time just knew how long a cookie takes to bake. I’m more cautious when it comes to baking something in an oven. With a little research, cross referencing and experimentation, I’ve tweaked the original and created my favourite chocolate chip cookie recipe.
Delicious Mysterious Chocolate Chip Cookies
½ Cup Butter (softened)
½ Cup Packed Light Brown Sugar
2 Teaspoons Vanilla Extract
1 Cup All Purpose Flour
½ Teaspoon Baking Soda
½ Teaspoon Salt (Only if you use unsalted butter!)
½ Cup Chocolate Chips (Do yourself a favour and use real chocolate chips, not chocolate flavoured chips. Check the label.)
Preheat oven to 375°F. (190°C)
Cream butter and sugar together using a beater, stand mixer or vigorous spoon action until light and fluffy. Beat in egg and vanilla.
In a separate bowl, combine flour, baking soda and salt. (use salt only if you use unsalted butter!)
Stir into creamed mixture. Fold in (real) chocolate chips until thoroughly combined.
Drop small spoonfuls of dough onto ungreased cookie sheets. Bake at 375°F (190°C) for 10-14 minutes or until there’s a hint of golden brown at the edges. (Best results were 12 minutes in our oven; your time may vary.)
While the cookies are baking and the kitchen is filling with wonderful smells, now would be a good time to wash those prep dishes! You won’t be far from the kitchen anyways, so you might as well get those dishes done! Once out of the oven, transfer the cookies from the sheet onto a cooling rack. A plate will do in a pinch if you don’t have a rack, but racks are cheap. There’s no real excuse not to have one if you bake regularly.
Makes about 2 dozen.
Store in a covered container if any last through quality control sampling straight off the cooling rack.
- I learned the lesson the hard way about the difference between salted and unsalted butter. If the label says ‘butter,’ there’s salt in it. Unsalted butter will state ‘unsalted butter’ on the label. I know, weird.
- Soften the butter by taking it out of the fridge a few hours before baking. Short trips in the microwave also work, but be careful not to melt it.
- There’s a little bit of an egg allergy around here and the cookies pictured use Ener-G Egg Replacer instead of an egg. Works really well!
- Cookies pictured use unbleached flour, but have successfully been baked using
hippy flourgluten free flour.
- I’m serious about the chocolate chips. ‘Chocolate flavoured’ is a crime against the cocoa bean.
- If you have two racks in an oven, two sheets can go in simultaneously. Make sure to stagger the cookie sheets, one to the left and one to the right to encourage heat circulation.
Enjoy! This recipe is great for freestyle substitutions. Add some craisons, replace the (real) chocolate chips with butterscotch chips or throw in some Smarties or M&M’s. There’s so many ways to mix things up and Create Some Happy!
Let us know in the comments or on social media how the recipe goes and if you made some delicious variations of your own! We’d love to hear from you!