This is my family’s very favorite chocolate chip cookie recipe. I found it in an old church cookbook and have been using it for several years with a couple of adaptions to make it our own. My oldest daughter has a severe peanut and tree nut allergy, therefore when we are going somewhere that we know will have desserts we always bring our own. That way she doesn’t have to feel left out if I know she has her favorite dessert with her.
I also am terrible at crafts. So instead of crafts at our house we do kitchen chemistry instead. My big kids have been cooking with me since they were little and have just recently turned into good little cooks. They made this entire batch of chocolate chip cookies for the 7th-grade keep group for my daughter’s youth group all by themselves.
Serves: 3 dozen
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup packed dark brown sugar
- 1 tsp vanilla
- 2 eggs
- 2½ cups self-rising flour
- 2 cups (12 oz package) semi-sweet chocolate chips
- 1 cup (1/2 of 12 oz package) milk chocolate chips
- optional - 1 cup chopped nuts,
- Preheat oven to 375 degrees.
- Cream butter, sugar, brown sugar, and vanilla in a large bowl until fluffily.
- Add eggs, beat well.
- Gradually add flour to creamed mixture and beat well.
- Stir in chocolate chips and nuts (optional).
- Drop by teaspoonfuls onto greased cookie sheet.
- Bake at 375 for 9-10 minutes, or until lightly browned.
- Cool for 5 minutes, then transfer cookies to wire cooling rack.
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