Remember walking into your grandma’s house as a kid and instantly smelling those ooey-gooey chocolate chip cookies?  Ahh, I can smell them now!  That distinct buttery, chocolatey, deliciousness that just melts in your mouth!  I don’t know about you, but that is one of my all-time favorite smells.  I feel the older we get it becomes easier to forget the simplicity of life and the sheer joy we found as a kid in just the sheer smell of a chocolate chip cookie and the anticipation of taking that first bite of one freshly out of the oven.

So, I hope this encourages you to just stop for a moment and think about life–think about the things that used to bring you joy as a kid.  What was it that you just couldn’t wait to do, couldn’t wait to eat, or couldn’t wait to see?  Think about that and then go do it, eat it, and see it!  And while you’re thinking about those things, whip up a batch of one of my all-time favorite recipes, my grandma’s “Infamous Chocolate Chip Cookies”!  I promise you’ll thank me later.

“Happiness is a batch of warm chocolate chip cookies.”  -Unknown

Now, I’m sure you’re probably thinking, “Another chocolate chip cookie recipe?  Doesn’t she know I already have a thousand other ones pinned on Pinterest that I still haven’t tried yet?”  Well, let me reassure you, you won’t even have to try the other ones after making these bad boys.  This will be your staple chocolate chip cookie recipe for the rest of time.  Every time I make these, people rant and rave about them and just how incredible they really are!  Now, before you actually get started, I’ll tell you straight from the get-go that I highly suggest you use a KitchenAid Mixer (or, be prepared to blow up a few of the regular hand mixers, just sayin’).

Now, that we have that squared away, let’s make sure you have the right tools; I promise this will make the world of a difference.  First of all, make sure you have a good baking sheet.  If you don’t have this, you’re already setting yourself up for your cookies to be less than expected.  Second of all, make sure to use either parchment paper or wax paper.  Personally, I prefer the latter.  In addition, you’re going to want a cooling rack.  I prefer one with criss-cross lines that are “grid like”, so that the cookies don’t fall through.  I’ve used other ones before where they just have the lines straight across from one end to the other, and I’ve found that the cookies tend to fall through the cracks or break, because they’re nice and soft, and it just doesn’t support them well enough.  You’re also going to want one of these handy-dandy cookie scoops.  And oh, last but not least, make sure you have a good quality spatula.  I’m not talking about a heavy-duty plastic one–no, I’m talking about a good quality stainless steel spatula.

Okay, now that we have all the basics out of the way, it’s time to get to the good stuff–actually making the cookies!

“Grandma’s Infamous Chocolate Chip Cookies”

• 1 lb. (4 sticks) butter, softened
• 1 1/2 c. granulated sugar
• 2 c. brown sugar
• 3 eggs
• 1 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 Tbsp. pure vanilla (my grandma always used Watkins)
• 6 c. all-purpose unbleached flour
• 24 oz. semi-sweet chocolate chips (or chocolate chunks if you prefer)
• Immeasurable LOVE

Preheat the oven to 350° F.  And, get your baking sheets ready with either the parchment paper or wax paper.  I like to use two cookie sheets, in order to save time.

Cream together the butter, sugar, and brown sugar until fluffy.  Scrape down the sides, and then add the eggs, baking soda, salt, and vanilla.  Mix until well incorporated, scraping down the sides as needed.  Next, add half the flour and mix.  Then add the other half of the flour and mix until thoroughly combined.  Remember to scrape down the sides as needed…and don’t be afraid to taste-test the dough along the way!  Finally, time for the good part–the chocolate chips.  Be prepared for some of them to come flying out of the mixer, because it’s that full of dough.  After you have everything mixed up, it’s time to start baking & tasting!  Bake the cookies for 8-10 minutes, and then let them cool on the cookie sheet for 3-5 minutes before removing them to the cooling rack to cool completely.  Store them in an airtight container–they will keep fresh in the freezer for quite a long time.  Or, since everyone loves a good chocolate chip cookie, plate them up and deliver them to your neighbors, friends and family, or someone you know who’s needing a little extra love and encouragement.  It’ll be sure to put a smile on their face!  And, don’t forget to try one or two (or a few) yourself!

“In the cookie of life, friends are the chocolate chips.”  -Salman Rushdie

Until next time, enjoy, be blessed, and be a blessing, my friends!

xoxo,

miranda

P.S. This recipe was passed down to me from my grandma, and she got it from a friend.  Other than that, I’m unsure of the exact source (but, maybe her friend came up with it).  If someone knows where this recipe originally came from, please feel free to credit the source in the comments below.

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