Mom’s Chocolate Chip Cookies


I’ll rewrite the recipe because the original recipe sheet is so tattered from use and time.

Ingredients: 2 ¼ cups flour, 1 teaspoon (baking) soda 1 teaspoon salt, 1 cup butter, ¾ cup sugar, ¾ cup brown sugar, 1 teaspoon vanilla, 2 eggs, 1 package chips, 1 cup nuts

Combine flour, (baking) soda + salt. Combine butter, sugar + vanilla (beat until creamy). Add eggs. Add flour. Add chips + nuts. Bake 375° 9-11 minutes.

The recipe above is for the Informant’s homemade chocolate chip cookie recipe. I asked it there were any special instructions left out of the recipe card and she stressed the importance of various ingredients and methods. Real butter should always be used, never margarine. The butter should be at room temperature to make the mixing process easier. It has to be light brown sugar, not dark brown sugar to get the flavors right. She says the most important mistake people would often make is to not pack the sugar down into the measuring cup. It is a dense ¾ cup.

Typically, it is the women in the family that bake. The men always make things to crispy, according to the Informant. The name on the top of the recipe is a bit of a confusing story. They were always “Mom’s Chocolate Chip Cookies,” but I was shocked to find out the recipe written above is from Toll House. When I asked, the Informant about this, she told me that she doesn’t really follow the recipe anymore, so the cookies are a little bit different every time. Baking cookies like riding a bike for her at this point. This prompted another question: then how she’s sure she has the right amount of any of the ingredients. She responded she just uses, “enough.”