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    Crispy, Chewy, Chocolate Chip Cookies!

    Source of Recipe

    Kathy Hernandez

    Recipe Introduction

    FINALLY! After 20+ years of experimenting, these are crispy at the edges (makes Tony happy!) while chewy in the center (makes ME happy!).

    List of Ingredients

    2 cups (4 sticks) butter, softened
    2 cups white sugar
    2 cups packed brown sugar
    3 eggs
    2 tbsp. vanilla extract
    5 cups all-purpose flour, (do not pack down. Level with a knife)
    1 1/2 tsp. baking soda
    2 tbsp. canola or coconut oil
    3 tsp. salt
    3-4 cups semisweet chocolate chips


    PREHEAT oven to 375 F.
    Line cookie sheets with parchment paper or silicon baking mat.
    In medium bowl, whisk together flour, baking soda and salt; set aside.

    In a large bowl, beat butter, oil and sugars on medium until light and fluffy, about 2-3 mins.
    Next add eggs & vanilla; Beat for 1 minute.

    Then mix in flour mixture, 1/2 batch at a time until there are no streaks of flour.
    Stir in chocolate chips by hand.

    *Chilling the dough helps flour absorb flavor and moisture from dough making even chewier cookies that are rich and deep in flavor. Chilled cookies also brown a little more.

    Drop by rounded 1 1/2 tbsp. onto ungreased baking sheets or parchment paper 2" apart.

    BAKE 9 -13 mins. or until edges are light golden brown and middles look moist, but not wet (the centers should only be lightly browned).
    Cool on baking sheets 5 mins then transfer to wire racks to cool completely.

    Baked and cooled cookies will keep, in an airtight container, at room temperature for 3 days. Keep unbaked dough refrigerated up to 3 days.

    Freeze unbaked dough up to 3 months. To freeze, drop 1 1/2 tablespoon-mounds of dough or use a medium cookie scoop onto a baking sheet then freeze until hard. Transfer frozen dough mounds to an airtight container or plastic bag then keep in the freezer. Bake frozen cookies without thawing, it will add 3 to 5 extra minutes to the bake time.

    COOKIE BAR VARIATION: Grease 15" x 10" jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake 20 - 25 mins. or until golden brown. Cool in pan on wire rack.
    Makes 4 dozen bars.

    PREPARE dough as above. Divide in 4ths; wrap in waxed paper. Refrigerate 1 hour or until firm. Shape each half into 15" log; wrap in wax paper. Refrigerate for 30 mins. * Preheat oven to 375 F. Cut into 1/2" thick slices; place on ungreased baking sheets. Bake 8 - 10 mins. or until golden brown. Cool on baking sheets for 2 mins.; remove to wire racks to cool completely.
    Makes about 5 dozen cookies.

    * May be stored in refrigerator for up to 1 week or in freezer for up to 3 months.




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