Sunday, December 4, 2011

Grandma's Chocolate Chip Cookies

Within my family my grandma is known for her chocolate chip cookies.  She hasn't shared the recipe with anyone until now.

My grandma's recipe is loaded with three types of chocolate and nuts.  She really does it right!  Crunchy on the outside and soft in the inside with great texture from the mix-ins, these cookies are really superb.  I hope you enjoy.

Grandma's Chocolate Chip Cookies
(4 PointsPlus per serving)


1/2 pound butter
3/4 cup white sugar
3/4 cup brown sugar
2 1/2 cup flour
1 tsp vanilla
1 tsp salt
1 Tbsp cocoa powder
2 eggs
1 tsp baking soda
1 tsp hot water
3-4 oz. unsweetened chocolate, chopped
2 cups nuts
12 oz semi-sweet chocolate chips
6 oz. white chocolate chips


Cream the butter and both sugars until smooth.  Add in the salt, vanilla, eggs, and cocoa powder.  Dissolve the baking soda in the hot water and then add in 1/2 cup of the flour, baking soda mixture, and then the remaining flour.  Stir in the nuts, chocolate chips, and chopped chocoate.

Cover the batter and place in the fridge for at least two hours.  It can remain in there overnight.  Before removing the batter, preheat the oven to 350 degrees F.  Remove the batter and use an ice cream scoop to make cookie rounds.  The batter will be tough to work with, so you'll need to use a little muscle!  Place on a baking sheet about 2 inches apart.

Bake for 12-15 minutes.  Remove from the oven and let cool on the pans for about 5 minutes.  Then remove to a wire rack.  (1 serving = 1 cookie, 4 PointsPlus per serving)


  1. I just tried your grandmothers recipe and it tastes absolutely wonderful, but my cookies came out flat. I'm an experienced home baker and have tried countless cookie recipes but I haven't been able to perfect the look of my cookies yet. The only change from your recipe was that I used 1 egg and 1 egg yolk instead of 2 eggs, and I stuck the dough in the freezer for about 45 min. From your experience, how do you get the cookies to not fall after baking, if you don't mind sharing?

  2. I would suggest a few things: 1) keep the dough in the fridge for a longer amount of time- overnight if you can, 2) use an ice cream scoop to scoop the dough onto the baking sheet and do not press the cookie down flat- keep the dough in the scooped form, and 3) if those two steps don't work alone, maybe try the recipe with its exact ingredients and use the two steps above. Good luck!