Barf. It’s completely winter.
In protest, I’m eating the hell out of my Grandma’s chocolate chip cookies.
And it’s high time I shared this sweet, sweet recipe.
Nothing fancy. Just the standard ingredients.
Here’s the recipe I jotted down about 10 years ago when I started making these myself. I’ve made a few tweaks over the years to perfect them. They’re still full of Grandmotherly love though, which keeps them delicious.
I really like the margarine and butter combo and highly recommend it for a perfect chewy-crsipy edge texture.
The dough is really very sweet on its own, so stick to semi-sweet chocolate chips for a bit of a contrast.
If you like to bake cookies, I highly recommend investing in silicone baking mats. These are the fancy French ones – called Silpats, but there are lots of less expensive ones out there now (I can only vouch for these, though). They distribute the heat along the bottom of the pan evenly, so you minimize hot spots and get good consistency for the entire batch.
They look almost undercooked at the 10 minute mark, but trust me, remove them now.
See what I mean with the evenness!? It’s a thing of beauty.
A few dozen of these might just make this weather a little more bearable.