My deepest apologies to anyone who made these cookies with a tablespoon of salt! Cannot believe I advised that! I have updated the recipe now. This post was very very old & didn’t receive many views until recently. I was clearly delirious when typing. Again, I am so so sorry! If you never want to trust me again, I totally understand.
Going to bed knowing the elephant cookie jar is bustling with cookies makes for a good night’s sleep. My mother used to make chocolate chip cookies every single day when I was a kid & the elephant cookie jar was rarely empty. So she made me memorize her recipe, just in case she forgot I guess. Anyway these chocolate chip cookies are delicious, duh. They scream to be dipped in milk though, so make sure you have some in the fridge before you get to baking. After I made these, I realized we were out of milk. Not to worry, I sent some boys to the gas station for milk in exchange for fresh baked cookies. They didn’t complain 🙂
The cookies require: flour, sugar, brown sugar, baking soda, salt, butter, eggs, vanilla, & chocolate chips, of course. Perhaps some chopped pecans if you’re in a nutty mood.
In a medium size mixing bowl combine 2 & 1/4 c. of flour, 1 t. of baking soda, & 1 t. of salt.
In a separate, larger mixing bowl throw in 2 sticks of softened butter, 3/4 c. of sugar, 3/4 c. of brown sugar, & 1 t. of vanilla.
Blend them together till it creams like this.
Throw in 2 eggs & blend them in too.
Dump in half of the flour mixture & blend well. Add the other half of the flour mixture & blend again.
When it looks like this its time to add the chocolate chips/nuts (if you desire).
Mix the chocolate chips into the dough by hand. Most people love to stop right here & devour the raw cookie dough. I hate those people. I don’t want anyone touching my dough! I started making these cookies when I was 9 & one day my dad stole my bowl of chocolate chip cookie dough & locked himself in the bathroom to eat it. I cried. So I get very feisty at folks who try to eat my dough now.
Roll dough into tbs. size balls & space an inch apart on a greased cookie sheet. Bake in a 375 degree oven for 10 minutes. Remove cookies from oven while the tops are still somewhat white- not brown. They will continue to cook on the pan & this guarantees soft chewy cookies. Now I must go eat some & you must bake some so you can eat them too!