Chocolate Chip Cookies

Back in the old days when I worked for a living, I organized a lot of meals for meetings and classes and such.  I used several different catering companies, but I had a soft spot for one in particular.  I don’t even know if they are still in business.

So, why were they my go to?  The cookies.  They made these giant chocolate chip cookies that were to die for.  I’ve been trying to perfect them since I quit working.  I used to beg for the recipe, but sharing was not an option for them.

Each cookie came individually wrapped.  Yes, I would order some for myself.  G was totally hooked on them.  They were soft and chewy in the center and crisp around the edges.  The perfect cookie.  Each one was approximately 3 to 4 inches in diameter and an inch deep.  I’m not making them quite that big, but G would be happy if we did.  This is G’s favorite cookie, raw or cooked, and we’ve worked on perfecting it together.

  • 1 cup butter 
  • 3/4 cup light brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 2 1/4  cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups pecan halves
  • 1 1/2 cups semi sweet chocolate chips
  • 1 cup craisins

Instructions

  1. Preheat oven to 375 degrees and set rack in middle of oven.
  2. Cream butter.  Add the sugars and beat with the butter until smooth on medium speed. We totally beat it until it is incredibly creamy
  3. Add the eggs and beat on medium just until incorporated with butter and sugars, about 30 seconds.
  4. Turn the mixer off. Add the dry ingredients. Mix the dry ingredients on low until the wet and dry ingredients are mixed together.
  5. Hand mix the nuts, chips and craisins.
  6. Place large tablespoons on parchment on cookie sheets.
  7. Bake approximately 13 to 15 minutes.
  8. The cookies are done when the top is a bit golden and the bottom is also golden.
  9. Do not over bake. Let cool for 15 minutes before serving.  End of joke, laugh here!

*  From the Recipe Box:

We also like them with butterscotch chips, oatmeal, almost anything.  The more filler, the better.

I usually take a tablespoon of flour from the dry ingredients and mix it with the nuts, chocolate chips and craisins.  This keeps them suspended in the dough.

I prefer a 50/50 mixture of butter and Crisco, but this is the way G likes it and it is his favorite.

Cookie cooling racks are unnecessary.  I spread out newspaper or dish towels and put parchment over it.  Viola.

and remember:  If you don’t know what your passion is, realize that one reason for your existence on earth is to find it.  Big kiss, Lynn

2 thoughts on “Chocolate Chip Cookies

  1. Those look amazing! If you like baking, come to my site: kidsincovid. I have posted some f my favorites on there! We also have some arts and crafts to do while stuck at home. 😉 Come follow me

    Like

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