Friday, March 1, 2013

Mrs. Cornell's Chocolate Chip Cookies

Every family has their own favorite chocolate chip cookie recipe, right? This one is ours from a neighborhood friend of my grandmother's (I think since this recipe has been around as long as I can remember - if I'm wrong let me know Aunt Bonnie). It's a little different and a lot yummy.
I made some on Monday to console myself on being stuck at home on day SEVEN of child with illness (flu? plague? black lung? nothing for sure except the misery). I made half with just chocolate chips for the kiddo and half with the world's best pecans for the grown-ups. Oh and we're now on day NINE but we're finally starting to see some improvement. I can not stress enough how THANKFUL I am to have a mostly healthy child, especially after the past week and a half. Anyway, back to the cookies...
If they spread too much when you bake the first batch you can always add a little extra flour. Also don't over bake them or they'll be SUPER crispy the next day. If that happens just throw a slice of bread in the container you're storing them in to soften them up. Or dunk them in your coffee.

Mrs. Cornell's Chocolate Chip Cookies
3/4 C vegetable oil
2 eggs
1 C light brown sugar, lightly packed
1/2 C sugar
1 tsp. vanilla

1 tsp. salt
1 tsp. baking soda
3 C flour
12 oz chocolate chips (I used 1 C chips and 1 C chopped pecans here)

Whisk together oil and eggs, then add sugars and vanilla. Mix well. Add dry ingredients and mix to combine, then add chocolate chips.

Bake at 350 degree on ungreased sheets (I use my silpats just because I always use them for everything). Bake 10 - 12 minutes (or until just golden brown). Cool on sheet for a couple minutes then finish cooling on rack.

If anyone has a favorite chocolate chip cookie recipe I'd love to hear about it! I feel like CCC's are like pizza, you can never try too many different kinds ;-)

1 comment:

  1. mmm. yummy. So sorry about your little one - hope things get alot better SOON!

    ReplyDelete

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