Chocolate Chip Cookies That Will Melt Your Heart

As a little girl, I loved visiting my grandmother’s home. Nothing would excite me more than when my mother would state, “we’re going to Grammy’s” and we’d get into the car to make the 45 minute trip. My grandmother, Margaret, lived in a one-story walkup apartment on a dead end street in Manchester, New Hampshire. To me, it was a palace. My excitement would build with each step on the staircase until she opened the door and I ran into her arms. I miss her in my adult years. She was everything to me. She still is.

Me and my Gram.

My grandmother loved to cook. And she knew I loved to eat. Besides playing the card game “Old Maid”—I cheated every time and she knew it but never said anything— I loved making chocolate chip cookies in her small, galley kitchen. I’d stand on one of her dining chairs and churn the mixture while periodically stealing a chunk of the raw dough when she wasn’t looking. After all these years, her cookie recipe is still the best and I am happy to share it with you…

Margaret’s Chocolate Chip Cookies


1 Cup Dark Brown Sugar

½ Cup Granulated Sugar

1 Teaspoon Vanilla Extract

2 Large Eggs

1 Cup Butter (softened)

2 ½ Cups Flour

1 Teaspoon Baking Soda

1 Teaspoon Salt

2 Cups Semi-Sweet Chocolate Bits

1 Cup of Walnuts or Pecans, if desired


-Preheat oven to 375 degrees.

-Beat Butter, granulated sugar, brown sugar and vanilla extract until creamy.

-Add eggs and beat well.

-Combine flour, baking soda and salt in a separate bowl.

-Add sugar to the mixture and mix well.

-Add chocolate bits and mix well.

-If walnuts or pecans are desired, toast in the oven for a few minutes and then add to the cookie mixture.  Stir well.

-Use a medium scoop (about 1 tablespoon) and place on an ungreased Baking Sheet.

-Bake for 9-10 minutes until golden brown.  (I like the cookies soft- cook a minute or 2 longer if you want them more firm).

Serving size 30-36 cookies


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