Mom’s Excellent Chocolate Chip Cookies

There’s nothing like a warm, fresh chocolate chip cookie straight out of the oven. And when those cookies are made by your mom? Even better! This recipe for Mom’s Excellent Chocolate Chip Cookies is the perfect combination of chewy and crispy, with plenty of chocolate in every bite. So grab a glass of milk and enjoy!

Ingredients

• -1 cup butter, softened
• -1 cup sugar
• -1 egg
• -1 teaspoon vanilla extract
• -2 cups sifted all-purpose flour
• -1 teaspoon baking soda
• -½ teaspoon salt
• -2 cups semisweet chocolate chips
• -1 cup chopped walnuts

Instructions

Mom’s Excellent Chocolate Chip Cookies are a delicious and easy to make treat. The recipe only requires a few simple ingredients that you probably already have in your kitchen.

To begin, preheat your oven to 375 degrees F (190 degrees C). Then, grease your cookie sheets with butter or shortening.

In an electric mixer, cream together the butter, shortening, both sugars, egg, and vanilla until fluffy. Stir in the sifted dry ingredients until everything is evenly mixed. Add the chocolate chips and walnuts and mix again.

Drop dough by teaspoonfuls onto the prepared cookie sheet, making sure to space them about 2 inches apart. Bake for 10-12 minutes or until golden brown. Let cool on a wire rack and enjoy!

Nutrition Facts

• -1 cup butter, softened: 816 calories, 92.7g fat, 0mg cholesterol, 1648mg sodium, 75.6g carbs, 0.4g protein
• -1 cup sugar: 774 calories, 0g fat, 0mg cholesterol, 0mg sodium, 198.5g carbs, 0g protein
• -1 egg: 72 calories, 4.8 g fat , 186 mg cholesterol , 63 mg sodium , 0.4 g carbs , 6 g protein
• -1 teaspoon vanilla extract : 12 calories , 1 g fat , 2 mg sodium , 3 g carbs , 0 g protein
• -2 cups sifted all-purpose flour : 640 calories , 3.2 g fat , 910 mg sodium , 135 g carbs w/o added sugars 7.3 g protein
• -1 teaspoon baking soda : 0 calorie

Does mothers still make chocolate chip cookies?

Yes, Mother’s still makes chocolate chip cookies! We’ve been making them since 1914, and we’re proud to say that we’ve never stopped inventing new and fun flavors of cookies.

Who is the owner of chip cookies?

There is no definitive answer to the question of who owns the recipe for chip cookies. The original creator of the recipe is unknown, and it has been passed down through generations of bakers. Sarah Wilson is one of the most well-knownChip cookie bakers today, but she is not the owner of the recipe. The true owner of the recipe is anyone who has ever made a batch of these delicious cookies.

Who created cookies?

Cookies are believed to have originated in 7th century Persia, shortly after the use of sugar became relatively common in the region. It is thought that they spread to Europe through the Muslim conquest of Spain.

There is no definitive answer as to who created cookies, but it is clear that they have been around for centuries. The earliest known record of them comes from a Persian cookbook from the 7th century AD. From there, it is believed that they spread to Europe via the Muslim conquest of Spain.

It is interesting to note that cookies were not originally made with sugar; instead, honey and spices were used as sweeteners. Sugar was not widely available until later centuries, so it makes sense that it would not have been used in early cookie recipes.

Today, cookies are enjoyed by people all over the world and come in countless varieties.

What makes a chocolate chip cookie soft?

What makes a chocolate chip cookie soft? This is a question that has puzzled bakers for years. Some say it’s all about the sugar, while others swear by using only butter.

The truth is, it’s a combination of both sugar and butter that yields a soft cookie. When creaming the two together, the butter becomes aerated, which helps to create a softer texture. Brown sugar also adds to the softness of the cookie, while white sugar helps with spreading.

So if you’re looking for ultra-soft cookies, make sure to use a mix of both brown and white sugar in your recipe.

Does brown sugar make cookies chewy?

Yes, brown sugar does make cookies chewy. This is because the acidity in the brown sugar helps to speed up gluten formation and egg protein coagulation, which causes the dough to set more quickly. This results in thicker, more tender (and thus chewier) cookies.