Grandma Westphal’s Chocolate Chip Cookies
2 sticks salted butter , softened (I like butter, my Grandma liked Imperial Margarine)
1 skimpy cup white sugar
1 packed cup light brown sugar
3 cups of unbleached flour
1 teaspoon baking soda
1- 10-12 oz. pkg. of semi-sweet chocolate chips (I prefer Ghirardelli 60% cocoa chips.)
black walnuts-optional, (Grandma did, I usually don’t)
1 tea. maple flavoring-optional, (Grandma did, I usually don’t.)
Preheat oven to 375 degrees
Cream together the butter and sugars with mixer.
Add 2 eggs, mixing well with mixer.
Add flour and soda. Mix with mixer just until blended.
Stir in chocolate chips.
Add maple flavoring and black walnuts, if desired. (Grandma Westphal always did, I usually don’t. Either way is great.)
Using cookie scoop, small ice cream scoop, or spoon, place cookies on cookie sheet. Bake at 375 degrees until they just turn brown around the edges, and are no longer shiny-about 7-11 minutes.
I always let cook for 5-10 minutes, and then remove with a spatula sprayed with PAM cooking spray.
Makes 2-3 dozen.
Note: To freeze cookie dough, use scoop and make into balls. Place in sealed container, or zip lock bag, trying not to have the dough balls touch one another.
When baking, place dough in oven while preheating, and bake an additional 5-10 minutes after preheating, or until done. <img class=”aligncenter” a