Not everyone had a grandma who actually baked something delicious, but our chef did! Her grandma's recipe for chocolate chip cookies was known around the entire town for being a cookie that was more like a chocolate chip cake. We even have her grandma's original recipe card framed in the test kitchen here at Texas Pure Milling. For decades it was kept in a battered old recipe box by the stove in a remote country kitchen. It is treasured around these parts because of what it represents. It isn't just a piece of paper, it's almost like a love note from the past. It is a reminder of batches and batches of fluffy cookies. It is a recipe that welcomed kids into the kitchen, draped them in old hand-made aprons, and asked them to sift and bake with a sweet little ol' lady who loved them dearly. In that spirit, we hope you'll do that with this recipe. Call the kids into the kitchen and bake up some love.
We thought we'd share the updated version of grandma's recipe with a few natural changes (like butter instead of shortening). The milk, eggs, fat and sugar in the proportions that they are in this recipe are what make them fluffy. We'll share a more traditional chocolate chip cookie recipe in the near future, but this is a classic in our country kitchen.
Granny’s Fluffy Chocolate Chip Cookie
1 ½ cup butter, softened
¾ cup granulated sugar
1 ¼ cup brown sugar
3 large eggs
½ cup milk
1 Tbsp. Vanilla
4 ½ cups Texas Pure Milling Organic All-Purpose Flour
½ tsp. salt
1 Tbsp. baking powder
2 cups (12 oz) Nestle Toll House Milk Chocolate Chips
1 Cup walnuts or pecans (optional)
Directions: Preheat oven to 375° F. Wash and sanitize all work surfaces, utensils and hands before handling raw flour and dough. In a mixer with a paddle attachment, cream butter and sugar until fluffy. Add the eggs one at a time. Add vanilla and milk. Stir well.
Combine the flour mixture with the creamed butter mixture, just until combined. Add the chocolate chips. As tempting as it may be, always remember to never eat raw cookie dough!
Scoop by rounded Tablespoon onto ungreased cookie sheet or sheet lined with parchment paper.
Wash and sanitize all work surfaces, utensils and hands after handling raw flour and dough. Bake until lightly golden, about 10-13 minutes. Allow to cool on the baking sheet about 10 minutes before transferring to another location. Store in an airtight container.