At least these cookies come as close to being like my aunt’s as I can remember. She baked like most of the cooks then–with no recipe or with her own adjustments. Aunt Angie’s chocolate chip cookies were always thick. I made mine thinner and a little crisper. But after my sweet aunt passed away, everyone in the family wanted to be able to make her cookies but none of us knew how.
After experimenting with several batches which everyone gobbled down through the years, I think I have something that might be measurable. My cousins, her sons and family, will let me know.
So if you like a thicker cookie, this could be the recipe for you.
Chocolate Chip Cookies a la Aunt Angie
1 cup (2 sticks) of butter softened (I use REAL butter, although I think my aunt mixed butter and margarine)
3/4 cup of packed brown sugar
3/4 cup of granulated sugar
2 tsps vanilla
1 12 oz. package of Ghirardelli semi sweets
(Let the butter and eggs come to room temperature before mixing)
Now here is where it gets tricky. In a separate bowl, measure in 2 mountain-high heaping Cups of flour. And 1/4 Cup measured regularly.(Take a look at the picture of the measuring cup. Maybe that’s 1/4 more of a Cup on top) When measuring the flour for cookies, scoop the flour out of the bag with the measuring cup. The flour does not have to be lightly gathered as for a cake or other sweet treat. Add 1/2 tsp. salt and 1 tsp baking soda. If you want to sift the ingredients into the bowl together, you can. I just put all the ingredients in and take a small spoon and fluff and stir the ingredients in lightly.
Preheat over to 375 degrees.
Cream the butter with an electric mixer on high
Gradually add in the brown sugar and continue creaming.
Gradually add in the granulated sugar and continue creaming.
Mix in the vanilla around the dough.
Add one egg at a time, beating after each addition.
Now gradually add the flour mixture. I add it in three parts. Blend it in with the scraper first before turning on the electric mixer.
Last but not least, pour in the chocolate chips, going around the bowl so they are somewhat evenly distributed. Mix them in by hand with a wooden spoon.
If you like, you can add 1 Cup chopped walnuts at this time, but my family does not like nuts in their cookies.
Spoon the dough onto the ungreased cookie sheets. Each cookie should be a heaping teaspoonful (according to your preference).
Bake for 9 minutes on a middle rack in the oven. Remove from the oven. Let cool for a couple of minutes and then remove from the baking sheets to cooling racks.
Makes a little more than 4 dozen cookies.
BE SURE TO STOP IN ON MONDAY FOR SHARON SHARING GOD. HER POST WILL BE ON GOD’S PEACE. YOU WON’T WANT TO MISS IT.
Hooray for your experiments–I’m sure even those batches that weren’t as great as Aunt Angie’s were enjoyed nevertheless. 🙂
I have experimented a little bit with chocolate chip cookies, and my recipe is close, but slight variations. I think chocolate chip cookies are trickier than one would think, and it’s probably those slight differences that produce different results.
Your aunt’s mixture of margarine and butter is possibly what gave her the thicker cookie. I use 1 1/2 sticks butter and 1/4 vegetable oil (which probably approximates margarine), and that keeps my cookies from spreading out super thin like they do when I use all butter.
Yours look so good. Aunt Angie would be so pleased to know that you loved her cookies so much!
I am sure your family did not mind the experiments and I look forward to trying this recipe. Mildred Nalley
those look delicious …