A farm wife’s best chocolate chip cookie recipe


Everyone needs a go-to chocolate chip cookie recipe.   These delicious cookies are it.   Tried-and-true.

I developed this recipe after numerous recipe fails.   I had searched Pinterest high and low for a perfect chocolate chip recipe, only to come up short.   I tried so many recipes, and not one had been “the one”.   Not even close.   My quest continued on.   Yep, it was my quest, to find the perfect chocolate chip cookie recipe.

And then it happened.   One day my husband said to me that I needed to try his Grandma’s recipe.  His Grandma has been cooking and baking nearly 90 years.   She is a farmer’s wife.  I had witnessed what she can do in the kitchen.  She’s amazing.   I requested and she delivered.  She shared with me her coveted recipe. It comes from adorable, old-fashioned recipe book titled Cooky Book (that’s cooky -not cookie).

I knew it was going to be good when I tasted the finished dough.  I know, I know, I shouldn’t eat cookie dough, but I did.  It was the best chocolate chip cookie dough that I had ever tasted.   The cookies were the best I had made to date.

I eventually adapted the recipe slightly over various batches.  In my humble opinion, I made what was already perfection, even better.  What I have now is the ultimate chocolate chip cookie recipe.   My search, my testing, my quest is done.  I’m satisfied, and that says a lot.  I love a delicious tasting chocolate chip cookie.

Let me add that I am selective about my chocolate chips.   Many people would tell you it doesn’t matter what brand chips you use.  I disagree!   I appreciate good imagechocolate.   My ultimate favorite brand is  Guittard.   Ghiradelli brand is more readily available; I also recommend those too, especially their mini chips.

I typically use half milk chocolate chips and half semi-sweet chocolate chips in my cookies.  I guess you could say that using both is “my secret ingredient”.   Most people out there are only using semisweet chips.

I personally like to use a lot of chocolate chips.  My husband is the opposite.  He doesn’t like very many, so I do try to hold back (which is challenging for a chocoholic).

Tools of the trade:   I have become a huge fan of lining my cookie sheets with parchment paper.   It makes cleanup so imagemuch easier.  Using cookie dough scoops makes the cookie making process way  easier.   Finally, I do use a KitchenAid mixer, which mixes things effortlessly and evenly.   My mixer is priceless to me.   Well, actually it was quite expensive, but sooo worth it!  Hehe.

Okay, so on to my recipe.  Give it a try; I think it just may become your go-to chocolate chip cookie.   This is my own recipe that has been adapted from the Cooky Book’s chocolate chip cookie recipe.

What you will need:

About one cup of chocolate chips, half milk and semi-sweet

1 1/2 cups flour (very slightly heaping)

1/2 tsp salt (very slightly heaping)

1/3 cup Butter Crisco

1/3 cup margarine or butter (I use Blue Bonnet margarine for this recipe)

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/4 cup packed dark brown sugar

1/2 tsp baking soda

1 tsp vanilla

1 egg

Note: You can definitely just use only dark or light brown sugar instead of incorporating both.   Just make sure you use 1/2 cup of whichever you choose if using only one kind.  Using both is just something I came up with during all of my recipe experimenting.  Incorporating both is a personal preference, but not necessary.


Preheat oven to 375 degrees.

Mix sugars, shortening, margarine or butter, egg and vanilla thoroughly.   I use my KitchenAid for this.

In a separate bowl, combine flour, baking soda and salt.   Stir with a whisk.

Blend dry ingredients into the wet mix.

Stir in the chocolate chips.

Dough is done!

Drop dough by using a cookie dough scooper or by the teaspoonful, about 2″ apart onto an  ungreased (preferably parchment paper-lined) baking sheet.   Bake 8-10 minutes.   Ovens vary.  Preference for doneness varies.  Begin watching them closely at about 7 minutes if you prefer them to be more on the soft and gooey side.

Makes about 4 dozen 2″ cookies.   I usually get less yield, because mine end up being bigger than 2″.  The farmers like to tease if I make them too small.




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