Thursday, July 1, 2010

Jumbo Chocolate Chip Cookies

I finally had the chance to make my grandmother's chocolate chip cookies the other day and they just like I remember them. The addition of instant coffee has just hint of something you cant really put you finger on. I did stay true to her recipe and used Margarine, but you can use butter instead, although I find the margarine makes for a softer cookie (and honestly, butter isn't going to make it healthier).


2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt (use plain salt with no iodine, not kosher - it is too grainy)
1 cup margarine (or butter)
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 eggs
1/2 tsp. instant coffee dissolved in a few drops hot water
3/4 cups chopped nuts (pecans or walnuts)
1 12 oz. bag semi-sweet chocolate chips

Preheat oven to 350 degrees. Sift flour, salt and baking soda together and set aside. In large mixing bowl combine margarine , sugars and vanilla and beat until creamy. Beat in eggs and instant coffee. Gradually add flour mixture until well mixed. Stir in chips and nuts. Jumbo cookies take a rounded tbs (flat tableware, not measuring). Press each cookie down a bit with a fork (cookies will be about 4" in diameter when baked). Bake eight to ten minutes or until lightly brown. Makes about 24-30 cookies. I suggest doubling the recipe as my grandmother usually did. 24-30 cookies last exactly 24 hours in my house! These freeze very well wrapped in plastic wrap or a handy freezer bag.


P.S. Great to make with kids!