As a little kid, I wasn’t too discriminating on the subject of cookies. Like the Cookie Monster, I presumed the best cookie in the world was the cookie I was eating right that minute. As a pre-teen, I got a bit more sophisticated, recognizing that some of my friends’ parents had special cookies they made better than anyone else. Mrs. Richardson’s Peanut Butter Cookies, Mrs. Lietz’s Hermits, and so on. And no one matched my own Mom for her Chocolate Chip Cookies.
Huh? A chocolate chip is a chocolate chip, right? Not quite. My Mom’s were a different texture and didn’t stick to your teeth. I was convinced they had a superior taste, too.
When I moved out on my own she wrote out the recipe for me. I still have the card, yellow with age and splotched with maybe fifty years of accidental drips and/or encounters with imperfectly-wiped countertops. Friends and family agreed that these were the best version. When my elder son had to bake cookies for Cub Scouts, this was what he wanted to make.
I’ve even been told, “These are the best cookies I’ve ever tasted in my life!” (That guy was a colleague of my husband, and no, he didn’t make a pass at me, so I’m pretty sure he wasn’t trying to butter me up for any nefarious purpose.)
You’ll notice the recipe asks for less sugar and shortening than standard recipes, so the result probably has fewer calories. They’re sweet, but not super-sweet, and have a cakey rather than a crispy or chewy texture.
The recipe calls for walnuts, but these can be left out if anyone has a problem with them. I cut them up in my Mom’s old nut chopper, which belonged to her Mother. The glass is thick and heavy, and the wooden piece in the bottom is very heavy for its size. I suspect it’s teak. At any rate, it has held up for more than a century of enthusiastic chopping.
Soft Chocolate Chip Cookies
1/2 cup brown sugar, packed.
1/4 cup white sugar
1/2 cup butter or oleo (margarine)
1/2 cup milk
2 cups flour
2 tsps. baking powder
Salt, walnuts, vanilla, coconut. Mom didn’t include a measure for these, but I use about half a tsp. of salt, 1 tsp. vanilla, the same volume of chopped walnuts as chocolate chips, and about half that amount of flaked coconut.
A 6-oz. package of chocolate chips or half a 12-oz. package
Cream oleo and sugars. Add egg and milk alternately with dry ingredients. Add the nuts, chips, coconut last.
Drop onto greased baking tray in walnut-size spoonfuls. Bake at 375º about 10 min. or until lightly browned. Don’t over-bake them or they’ll get dry and/or burned.
Makes about 4 dozen, unless you drop them in bigger glops, in which case they’ll take longer to bake. Try ‘em. You’ll like ‘em!