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| Make these cookies with 100% whole grain flour for a little nutrition and extra flavour. |
This recipe should come with a warning.
A shortbread-style chocolate chip cookie, they’re buttery little bites that are easy to pop into your mouth one after another, like grapes.
Mom found this recipe in a magazine in 1976 and like many of our old family recipes it makes a lot. If you make a full batch you can expect to get about six dozen cookies. I always bake a half batch.
Because these cookies are sturdy and compact they travel well so were and often tucked into care parcels that mom and dad would ship to my brother Timothy and I when we were at St. F.X. (Our care parcels were always big boxes that arrived by bus and were a great thrill to unpack.) I’d usually eat more than my fair share of these cookies and let Timothy have the block of cheese and crackers. Eventually our care parcels evolved to letters with half a twenty dollar bill tucked inside. (Timothy got the other half.) That was dad’s little joke to ensure that we got together from time to time.
Nowadays I make these cookies with half whole spelt flour and use Speerville Flour Mill whole white flour. They’re one of my kid’s favourites.
Mom’s best chocolate chip cookies
Makes 6 dozen
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2 cups butter, softened
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2 cups icing sugar
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2 tsp vanilla
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½ tsp salt
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4 ½ cups of flour
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1 ½ cups chocolate chips
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Cream butter.
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Add icing sugar and beat until soft and well combined.
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Beat in vanilla and salt then add the flour, one cup at a time, beating well after each addition.
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Stir in the chocolate chips and blend well.
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Form into 1 ½ inch balls and place on a parchment lined baking sheet.
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Press them flat with the bottom of a glass and bake at 350 F for about 15 minutes, until the bottoms are golden.
