While he was on his mission, my dad didn’t stop eating cookies. I’m sure the thought never even crossed his mind. Instead, at the very front of his little grey mission notebook, he wrote down what he could remember from his mom’s chocolate chip cookie recipe. The page is yellowed like an ancient document, spotted with the brown stains of being used constantly over the years. There are more recipes underneath it and on the other side of the page, but none of them quite compare to the omnipotence of this cookie. Wait, why am I describing it when you can see for yourself?
There it is. The ultimate recipe. Simplicity combined with chocolate and light, fluffy chewiness.
Photographic evidence. Now you *have* to make it.
Funny story time. Once when my brother was very small, we had fish for dinner. Afterwards, we made dad’s chocolate chip cookies together. My toddler brother picked up a container full of leftover fish parts and dumped it right into the cookie bowl. It wasn’t very funny at the time. We didn’t eat it. We didn’t give up, either. We simply started over, keeping all fish entrails out of reach this time. No one and nothing can stop my family from eating homemade chocolate chip cookies.
Not even fish entrails.
And with that, let’s take a look at the real recipe. The one in the photo is almost perfect, but it has too much salt and is a little vaguer than I’d like.
Dad’s Chocolate Chip Cookies
Makes: 3 dozen
1 & 1/3 cups butter
1 cup brown sugar
1 cup white sugar
2 tsp vanilla
3 & 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 bag chocolate chips
- Preheat the oven to 350°F.
- In a large bowl, cream the butter and sugars together.
- Mix in the eggs and vanilla.
- Add the flour, baking soda, and salt.
- Stir the dry stuff together, then stir it together with the wet stuff until everything is well combined.
- Stir in the chocolate chips. Taste the batter.
- Put cookie-sized balls of the dough onto a well-greased (or parchment paper covered) baking pan, spaced evenly apart
- Bake for 5-10 minutes.