Old-School Chocolate Chip Cookies

by Rebekahcooked up on June 6, 2012

Well, things are picking up steam for BlogHer Food! And by picking up steam, I mean that I should probably start packing because I am hitting the road in a little over 24 hours. Ahhh!

This weekend, the unthinkable happened. We ran out of ice cream, and we had eaten basically all other desserts in the house. Guess it was time to find some more! So, at Dave’s request, I made some old school chocolate chip cookies with walnuts. And by old school, I mean the copyright date was 1969.

I have to say, I wasn’t totally pleased with the way the recipe turned out. The listed bake time was way too long and the dough clearly needed some time to chill between being mixed up and being put on the baking sheet. It also used way too much (volume-wise) nuts and chocolate chips – I cut both of those in half. Otherwise we would be talking about balls of chocolate chips and nuts held together with a little butter and sugar. 🙂 I’ve added these adjustments to the recipes.

You will need:

  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 cup butter, room temperature and cut into cubes
  • 1 egg
  • 2 1/4 cup AP flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup chopped walnuts
  • 1 cup chocolate chips

Preheat the oven to 375. In the bowl of your stand mixer, cream the granulated sugar, white sugar and the butter cubes. Add in the egg and mix until blended.

Use a rubber spatula to fold in the flour, soda and salt.

Finally, chop the walnuts into small pieces…

And add them in with the chocolate chips. Allow to chill in the fridge for a half hour.

Using one of those cookie dough scoops or a couple of soup spoons, place one-inch balls of dough onto a cookie sheet. These will spread quite a bit, so give them plenty of space. Bake one sheet at a time for seven minutes.

This recipe is adapted from a delightfully old edition of Betty Crocker’s Cookbook.

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4 Comments

  1. These were the perfect texture, but they needed vanilla.

    Comment by Ashley — June 7, 2012 at 2:59 pm

  2. Thanks for reading and for your feedback! You are totally right 🙂

    Comment by bekky — June 7, 2012 at 3:00 pm

  3. I think they were OK without the vanilla… but sometimes I think vanilla is overused in baking. probably just my personal preference. I was surprised the recipe didn’t call for vanilla, though.

    My dough turned out really dry, so I ended up adding some shortening to the recipe. That solved it, and the cookies turned out great. I’ll definitely make them again!

    Comment by Kimberly — June 7, 2012 at 9:30 pm

  4. Girl, this cookie recipe is 2 years younger than me! Still old enough to be yr mom :-). PS. My take on the classic CCC? Forget the vanilla — use almond extract in place of it. I did that once by accident at a party, and everyone was like, “HOW did you make these cookies?? They’re amazing!” Of course I did NOT tell them about the accident.

    Comment by PenPanDiane — June 10, 2012 at 11:51 am

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