Cookies, Candy & Desserts |
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Chocolate Chip Cookies I – 1996
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
PREPARATION
Whip margarine or butter until fluffy. Add white sugar a little at a time continuing to cream. Then add brown sugar a little at a time continuing to cream. Add eggs one at a time, beating well after each addition. Dissolve baking soda in vinegar, and add to mixture, beating well. Add vanilla and beat. Sift 2 cups of flour with salt and baking powder. Stir into batter. Add the other 2 cups of flour and mix. Add Chocolate chips and mix. Roll into balls and flatten on cookie sheet. Bake at 350 for 10-12 minutes or until lightly brown.
Notes from Sherry: The secret is in the beating. When I used to help her in the kitchen in GI she used to test taste the "oleo" to see if it still had grains of sugar during the mixing, so make sure it’s VERY fluffy, and the sugar is dissolved.
Notes from Ron: If you just flatten these with your hands, you’ll get a more cake-like cookie that is more rounded. To get them to turn out like Grandma’s, flatten them out with a spatula, to about ½” or so. Be sure not to over bake… I pull them out right at 10 minutes. It’s the perfect chocolate chip cookie!
Be sure to accompany this with a big glass of milk. These cookies were always a favorite for dessert -- and breakfast -- in Grand Island!
- 1 cup butter or margarine
- 1 cup sugar
- 1 teaspoon vanilla
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons baking soda
- 2 teaspoons vinegar
- 4 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 package chocolate chips
PREPARATION
Whip margarine or butter until fluffy. Add white sugar a little at a time continuing to cream. Then add brown sugar a little at a time continuing to cream. Add eggs one at a time, beating well after each addition. Dissolve baking soda in vinegar, and add to mixture, beating well. Add vanilla and beat. Sift 2 cups of flour with salt and baking powder. Stir into batter. Add the other 2 cups of flour and mix. Add Chocolate chips and mix. Roll into balls and flatten on cookie sheet. Bake at 350 for 10-12 minutes or until lightly brown.
Notes from Sherry: The secret is in the beating. When I used to help her in the kitchen in GI she used to test taste the "oleo" to see if it still had grains of sugar during the mixing, so make sure it’s VERY fluffy, and the sugar is dissolved.
Notes from Ron: If you just flatten these with your hands, you’ll get a more cake-like cookie that is more rounded. To get them to turn out like Grandma’s, flatten them out with a spatula, to about ½” or so. Be sure not to over bake… I pull them out right at 10 minutes. It’s the perfect chocolate chip cookie!
Be sure to accompany this with a big glass of milk. These cookies were always a favorite for dessert -- and breakfast -- in Grand Island!
