It’s no secret around here that I like to bake. I can thank my grandma for not only passing down her baking gene, but also physically teaching me her ways as early as two years of age. I have vivid recollections of us baking together at the cottage, me standing on a chair in order to really dig into that batter. The one thing we always made together each year, without fail, was chocolate chip cookies. Her recipe is no secret (in fact, it’s written on the side of the Hershey’s chipits bag if I’m being honest!) but no matter how many different versions I try hers is the one that I go back to time and time again. So when I headed up to visit her last week, it only made sense to whip up a batch for her to enjoy. And when I handed them to her, she proudly proclaimed that she should have just married a cookie. And I completely and wholeheartedly agree (especially if it’s this particular cookie).
Click for the recipe…
- 1 cup softened unsalted butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup semi-sweet chocolate chips
- Preheat oven to 375 degrees F.
- Cream together sugars and unsalted butter until smooth.
- Beat in eggs and vanilla.
- In a separate bowl, stir together flour, baking soda and salt.
- Gradually add it to the butter mixture.
- One combined, stir in your chocolate chips.
- Place 1 tbsp. sized round balls 2″ apart on an ungreased cookie sheet.
- Bake for 10-12 minutes.
- Transfer to wire racks to cool completely.
- Enjoy with a cold glass of milk!
all images original to lark & linen
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