I’ve wanted to write a food blog for a long time. I picked the perfect name, spent weeks playing with layouts and fonts…but then when it came time to actually write I drew a big. fat. blank. I wanted the first post to really set the tone, I spent months searching through recipes and then it hit me… chocolate chip cookies.
1. I am a firm believer that a good chocolate chip cookie recipe will get you far in life.
2. I am also a firm believer that my Fiance’s Nana’s chocolate chip cookie recipe is the best on the planet.
3. We call them “Nana” cookies, but you can call them whatever you like!
IMPORTANT: before I give you the recipe, you must know a few things. This recipe must be mixed by hand. If you cheat and use an electric mixer, you will end up with flat crispy cookies and we’re aiming for cookies of the chewy and fluffy variety, Folks! Also, I really recommend everyone have a good quality vanilla extract at their disposal. I use Ronald Reginald’s Melipone Mexican Vanilla in all my baking, but any fine pure vanilla extract will do.
It truly does make a difference, the alcohol content is lower than in the brands you usually find in your local grocery store. This means that the vanilla taste will not burn off in high temperatures, and it won’t change flavor in the freezer (in, say, homemade ice cream or frozen baked goods). Lastly, the baking times are based on making big cookies on Airbake cookie sheets. If you have a dark pan, or prefer smaller cookies you may want to start at 9 minutes and work from there.
Nana Robinson’s Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 sticks of softened, salted butter (1 cup)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp. vanilla extract
2 lg. eggs
2 cups semi-sweet chocolate chips
1 cup chopped walnuts
-Preheat oven to 375 degrees F.
-Combine flour, salt and baking soda in a bowl and set aside.
-Mix together butter, both sugars and vanilla until light and creamy. Then add the eggs.
-Add flour mixture in three additions. It will get increasingly difficult to mix towards the end…but totally worth the effort.
-Fold in chocolate chips and walnuts.
-Try not to eat the entire bowl of dough.
-I use two tablespoons to transfer the dough onto the cookie sheets, but a medium (1.5 tablespoon) cookie scoop would work wonderfully! I put about 9 cookies per large baking sheet, giving them adequate room to spread. NOTE: If the first batch of cookies comes out flat, add another 1/4 cup of flour!