Nana's Chocolate Chip Cookie Recipe

Y'all are in for a real treat today (literally.) I cleared it with my mom and she granted me permission to share my great grandmother's chocolate chip cookie recipe with you, just in time for Memorial Day.

Now I know there are probably similar recipes out there (there's only so much you can do with a standard chocolate chip cookie recipe) but this one has been in our family for probably over 100 years. :) 

The cookies are VERY thin, chewy, but still crisp, and oh so good!

Everyone always says "Are they supposed to look like that?" and yes, they are supposed to be that thin. That's one of the reasons I love them so much. I tend to like things thin...cookies, pizza, etc. 

I'm a pretty messy baker, as seen below...

My hubby bought those blue measuring cups when he moved down here from Montana waaaay back in '88. We got married in 1990 and I still use them to this day. 

Please take note of my new (i.e. clean) cookie sheets. I'm finally not embarrassed to show my cookie sheets. Ha! BTW, I picked up this new set of three cookie sheets in varying sizes for about $6 at Walmart.  

Here they are straight out of the oven...

I took this close up to show how thin they are...

And now I present to you "Nana's Chocolate Chip Cookie" recipe:

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 cups chocolate chips

Pre-heat oven to 325 and line cookie sheets with parchment.

Cream butter, sugar, and brown sugar. Stir in eggs and vanilla. Add flour, salt, and baking soda to creamed mixture. Mix in chocolate chips. Drop by spoonful on cookie sheets and bake 10-15 minutes. 

Here are some of my personal notes...

I use my Kitchenaid to mix this up, then add the chocolate chips by hand. I also use a cookie scoop (pictured below) that holds 2 teaspoons, so this makes about 70 cookies for me. 

I bake them for 12 minutes, then let them cool for 3 minutes before removing them from pans with sharp metal spatula. I cool them on cooling racks, then store in an airtight container. These freeze very well too. 

Here's the cookie scoop I use...

Let me know if y'all make these. They are so yummy! Do y'all have plans for Memorial Day? Ours revolves around food...brisket, corn on the cob, and watermelon. Yum!

~Lisa