Chocolate Chip Cookies

Finishing up 14 dozen cookies for our Fall Festival at school, tomorrow.

The house smells good.  But I've seen enough cookie dough to last me at least a year!  Ugh!

If you can't make it tomorrow night, bake up some of your own.  I'm happy to share our recipe.  It wasn't mine to begin with, anyway. 

These are the cookies that the Coach gives to his students on their birthdays. Way back when he had a full schedule of math classes (he only teaches one class, now), he had over 115 students - that's a lot of cookies!  I loved baking them for the kids.  Still do.

These are the cookies that my kids ask for the most.  That my mom craves (and has been known to steal out of my freezer - ha!).  They are our favorites.  Enjoy!

Chocolate Chip Cookies


(recipe from my grandmother)

Cream together:
4 sticks of butter
(use real butter, OK?)
1 1/2 Cups sugar
1 1/2 Cups light brown sugar

Beat in:
4 eggs
4 teaspoons vanilla

Mix separately:
6 Cups all purpose unbleached white flour
4 teaspoons baking soda
2 teaspoons salt

Stir dry ingredients into wet.

Cut 4 (7 oz.) large Hershey Milk Chocolate bars into small chunks.

Fold into dough, along with 1 Cup of Semi-Sweet Chocolate Chips.

With medium cookie scoop, place on ungreased baking sheets (I do 9 per sheet).

Bake at 350 for 10-12 minutes or until the edges are lightly browned. Cool on a wire rack.
This makes about 5 1/2 doz. fairly large cookies.

Often I freeze the uncooked dough balls on wax paper and then place in a ziploc bag for later. Then you can just take a few out, let them thaw on the baking sheet, flatten and bake. Yum!

Happy Wednesday!