December 13, 2018

Aunt Colleen’s Chocolate Chip Cookies

My Aunt Colleen makes these incredible chocolate chip cookies.  They are everything a chocolate chip cookie recipe should be: big, chewy and crispy, slightly doughy yet fully baked, and buttery and sweet.  Any time that my family would visit in Chicago, Aunt Colleen would have the entire counter full of insanely delicious homemade pastries and sweets.  My first pick was, and still remains, always the chocolate chip cookie that she makes. These are like a shortbread cookie, and they just melt in your mouth.  It’s impossible not to feel love and happiness when eating these cookies! (Make sure to try Aunt Colleen’s toffee bars.)

Years ago, Aunt Colleen wrote out her recipe for my mom.  It seems only fitting that my mom taped it the “Joy of Cooking” cookbook. There is something special about a handwritten recipe.  It makes you feel like the person is with you.  During Christmas, I always look forward to making passed down recipes because traditions are what makes everything so merry and happy!  I am grateful that I have so many great cooks in my family to learn from.

My dear friend Katherine came over this evening, and we baked these cookies while drinking bubbles in Waterford Crystal champagne flutes with the Hallmark Christmas station on.  We used Christmas M&M’s to make them festive! We had so much fun baking together.

Celebrate life with all the sweetness and special people around you!

Aunt Colleen’s Chocolate Chip Cookies
Yields 3 dozen

2 cups or 140 grams all-purpose flour
1 1/2 cups granulated sugar
1 cup or 2 sticks butter
1 egg
1 tsp. pure vanilla extract
1 tsp. salt
1 tsp. baking soda
2 cups chocolate chips

Preheat oven to 350°F.  Line 2 baking sheets with parchment paper or silicone liners and set aside.

In the bowl of a stand mixer, cream the butter and sugar on medium speed. Add the egg and vanilla, and mix until combined on low speed.  Then, add the flour, salt, and baking soda.  Mix until combined.  Then, add the chocolate chips and mix until evenly dispersed.

Roll cookies into balls the size of golf balls, and bake for about 15-18 minutes or until lightly golden. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to cooling rack.  Repeat with remaining dough.

Source: Aunt Colleen

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