Dad’s Famous Chocolate Chip Cookies


So here it is: my dad’s legendary recipe for the absolute best chocolate chip cookies you’ve ever had. He only makes them about once a year, so everyone gets super-excited when dad pulls out the ol’ Kitchen Aid mixer!! They were always the ultimate care package that I’d get form my parents when I was away at college.

The recipe originates with my great grandmother (my dad’s mom’s mom) who discovered and wrote out this recipe. The funny part is, she basically took a regular chocolate chip cookie recipe and added a bunch of extra flour to it. So when she wrote it out, it was X amount of flour “plus 26 tablespoons of flour”!!!

We’ve re-worked the calculations to make the measuring process less labor-intensive, but the recipe is still the same. The extra flour in this recipe gives the cookies much more body and texture, much less spread and greasiness. It really highlights the wonderful flavor of the dough, without allowing the chips and butter to run the show. Also, it gives these cookies a wonderful texture – they come out of the oven lightly crispy on the outside, and soft and doughy on the inside. They are almost like a really moist cookie crossed with a scone. Try them, and you will be hooked for LIFE!

Dad’s Chocolate Chip Cookies
3 7/8 cups flour (4 cups minus 2 tablespoons)
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups semi-sweet chocolate chips
1 cup chopped pecans, optional

Preheat your oven to 375 degrees. In a medium bowl, combine flour, baking soda, and salt – set aside. In a large electric mixing bowl, cream butter, sugars, and vanilla. Add the eggs, beating well until incorporated. With the mixer on low speed, gradually add the flour mixture – blending until a very stiff dough forms. Using a wooden spoon, stir in your chocolate chips and nuts until evenly distributed. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Bake for 7-10 minutes, or until lightly golden brown on top. Cool on racks.

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