Memories …
Lunchbox treats. Afternoon snacks. Offerings to Santa.
These cookies are a warm embrace.
My mother would make these for many occasions and every time I nibble one of these delicious, crispy chocolate chip cookies I am immediately transported to my childhood. When researching this recipe, it looks like it was originally published in the Joy of Cooking Cookbook, of which my mom was certainly a fan.
These have since found a place in my own home, and I hope that my children will have the same sensory memories that I share of my dearly departed mother whenever I smell these baking in the oven.
Noah, Zach, and Audrey? I love you so much.
375 degree oven / Greased Cookie Sheet
INGREDIENTS
- 1/2 cup shortening
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour, sifted
- 6 ounces package of semi-sweet chocolate chips
- 1/2 cup chopped nuts, if desired
INSTRUCTIONS
Cream shortening, sugars, egg and vanilla. Slowly add flour and then fold in chocolate chips and nuts. Drop dough by the heaping tablespoon on to a parchment lined baking sheet. Cook at 375 for 10 – 12 minutes. Cookies will be done when the edges become slightly golden brown. Remove from cookie sheet immediately and let cool on a wire rack.
NOTES
These are old-fashioned cookies that will bake flat and crispy (akin to the Tate’s brand) instead of thick and cakey (Crumbl, for example).
We prefer our cookies slightly underbaked, golden crispy edges with a soft, chewy center. This is around the 8-10 minute mark with most ovens. Once removed from the oven, I finish the warm cookies with a sprinkle of Maldon flake salt for the satisfying, salty crunch!
Feel free to experiment … and don’t forget a tall glass of milk.
Health & Happiness 