Grandma’s Best Easy Fluffy Chocolate Chip Cookies

Chef’s Grandma’s original recipe card is framed in the test kitchen. It was kept in a battered old recipe box by the stove for decades. 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. This recipe welcomed kids into the kitchen, draped them in old, handmade 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, and experience the joy of baking with your loved ones.

This is an updated version of Grandma’s recipe with a few natural changes. The milk, eggs, fat, and sugar in the proportions in this recipe make the cookies fluffy. For a flavor change, we suggest replacing the granulated sugar with brown sugar for a pronounced caramel flavor in the cookies.

Granny’s Fluffy Chocolate Chip Cookie

1 cup butter, softened (227g)

½ cup shortening (115g)

¾ cup granulated sugar (150g)

1 ¼ cup brown sugar (225g)

3 large eggs (171g)

½ cup milk (113g)

1 Tbsp. Vanilla (14g)

4 ½ cups Panhandle Milling Organic All-Purpose Flour (540g)

½ tsp. salt (3g)

1 Tbsp. baking powder (18g)

2 cups (12 oz.) Nestle Toll House Milk Chocolate Chips or chopped milk chocolate bars

1 Cup walnuts or pecans (optional)

Directions:

• Preheat the 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 the butter and sugar until fluffy. Add the eggs one at a time. Add vanilla and milk. Stir well.
• Combine the flour and butter mixtures just until combined. Add the chocolate chips. As tempting as it may be, never eat raw cookie dough! Scoop by rounded Tablespoon onto an ungreased cookie sheet or sheet lined with parchment paper.
• After handling raw flour and dough, wash and sanitize all work surfaces, utensils, and hands. Bake until lightly golden, about 10-13 minutes. Allow to cool on the baking sheet for about 10 minutes before transferring to another location. Store in an airtight container.