The Simple Girl’s Favorite Cookie Recipe – Chocolate Chip Cookies, why of course!

In 1957, my parents were married…and with it, my mom received a Betty Crocker 1956 cookbook.

It has been well used!  And what I mean by well used, I mean my mom has used masking tape to keep the cover on.  Yep.  And why not, Betty Crocker is today’s Pioneer Woman Ree Drummond…except Ree is a REAL person. 

This cookbook contains the BEST Chocolate Chip Cookie recipe, EVER!  However, I have tweaked it a bit to suit my fancy.  Hmmm, maybe that is why it IS the BEST Chocolate Chip Cookie Ever! 

Our cookie jar was running a little low on cookies a few days ago. 

Okay, there was none.

So mommy asked me to make some. 

 

And here it is….

#1  Soften 1 cup of butter in the microwave.

#2  Put the softened butter in a large bowl.  Add 1 cup white sugar and 1 cup brown sugar to the butter.

#3  Cream the butter and sugars together with a blender (or your Kitchenmaid….that’s on my wish list, down the long narrow road)

#4  Add 2 eggs and 2 teaspoons of vanilla extract to the creamed mixture.  Mix with the blender to make a wet creamy mixture. 

#5  In a separate bowl add 3 1/2 cups of all-purpose flour, 1 teaspoon salt and 1 teaspoon of baking soda.

Here’s my version of sifting these ingredients together: I know, I know.  But hey, my cookies turn out just fine without a sifter.  *grins*

#6  Add half of your dry mixture to the creamy mixture and mix with the blender.

#7  Add the remaining flour mixture, and mix once again, but of course. TIP:  Once you are done mixing in the flour mixture, and you find the final result is a little too gooey; add about another 1/2 cup of flour, and mix.  This way, your cookies will be nice and plump, instead of flat as a pancake.  Been there, done that.  Okay, next….

#8  Hand stir in 1/2 a bag of your favorite semi-sweet chocolate chips.  I don’t like a lot of chocolate chips in my cookies, which if why I only use 1/2 of the bag.  And think of it this way; you save money by using the other half for the next batch you make! 

#9  Place a heaping teaspoonful of the cookie dough on a pre-heated cookie sheet. I really quite prefer this Pampered Chef stone for cookie making.

#10  Place the cookie sheet in the oven for 8 to 10 min.   Make sure you never over bake your cookies, or they won’t have that special gooeyness that cookies should have.  Just bake until they are lightly golden brown on top.

#11  Take the cookies out of the oven, and place the cookies on a cooling rack. 

#12  Get the milk out of the refrigerator.

#13 Grab a glass from your cupboard, and pour the milk in the glass to your heart’s desire. 

#14  Put the milk back in the refrigerator. 

#15  Pick up that warm and plump gooeyness of a Chocolate Chip Cookie you ever saw, and devour.

 Yum, yum, yummy!

 

The Simple Girl’s version of Betty Crocker’s Chocolate Chip Cookies

1 c. Butter

1 c. Granulated Sugar

1 c. Brown Sugar

2 Eggs

2 t. Vanilla Extract

3 1/2 c. All Purpose Flour

1 t. baking soda

1 t. salt

1/2 a bag of Semi-Sweet Chocolate Chips

Soften the butter.  Cream butter and sugars together.  Add in eggs and vanilla.  In separate bowl add dry ingredients and sift.  Add the dry mixture in the creamed mixture and mix together.  Then stir in the chocolate chips.  Drop 1 heaping teaspoonful on pre-heated cookie sheet.  Bake at 375 degrees for 8 to 10 min.

 

ENJOY!