Grandma Cathy’s Famous Chocoloate Chip Cookie Recipe

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We lived in the same town, in the same house for most of my childhood and these cookies are probably still famous there.

My mom made them for everything… every graduation party, baby shower, average Tuesday and holiday (you can sub out m&ms and white chocolate chips for Christmas).

She always had some frozen chocolate chip cookie dough balls in the freezer ready to be thawed and baked in case of a cookie emergency.

And often, there was a cookie jar on the counter.

Really, is there any better way to grow up than with a house full of cookies?

I think not.

I will say, as an adult, I’m way more conscious of eating primarily healthy, whole foods that are not processed. Alas, these do not fit in that category, not even by a long shot. So I don’t keep them around all the time. They are loaded with flour & sugar. But hey, I’m an 80/20 or 90/10 kinda gal. Most of the time, I eat pretty dang healthy and then, when my mom (who lives 3 doors down from me!!) makes these cookies, I eat one.

Gotta live a little.

best ever chocolate chip cookie grandma cathy
Renee Cook

Grandma Cathy’s Famous Chocolate Chip Cookies

These are the cookies of the town I grew up in. My mom made them for everything. They are huge, gooey, delicious, gourmet chocolate chip cookies. Watch out – if you make them a few times, everyone will want you to make them for every occasion.
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Prep Time 33 minutes
Cook Time 12 minutes
optional refrigeration time 4 hours
Total Time 45 minutes
Servings: 60 cookkies
Ingredients Method Notes

Ingredients
  

  • 6 cups flour
  • 2 tsp baking soda
  • 2 tsp salt
  • 1 lb butter softened
  • 1 1/2 cups sugar
  • 2 cups light brown sugar
  • 2 Tbsp vanilla
  • 3 eggs
  • 3 cups chocolate chips
  • 1 cups coarsely chopped walnuts can be omitted; if you leave these out, use a little extra flour

Method
 

  1. Mix first 3 dry ingredients in a bowl.
  2. In a standing mixer or larger bowl, mix all of the remaining ingredients except the chocolate chips (see note first!!)
  3. Add chocolate chips & nuts
  4. Refrigerate dough for several hours (this keeps the cookies from flattening while they bake; you can skip this if you don't mind really flat cookies, but i'd recommend refrigerating for at least 30-60 minutes.)
  5. Drop onto ungreased cookie sheet (with or without parchment paper). Use a smaller sized ice cream scoop for large cookies.
  6. Bake in preheated 345 degrees (F) oven for 12-15 minutes.
  7. Allow cookies to rest and cool on the cookie sheet for 10-15 minutes THEN transfer them to a rack to cool completely.

Notes

Note: This recipe makes 5 dozen HUGE cookies. It’s a very large recipe. It technically can be made in a standard 5 qt kitchenaid mixer but it doesn’t fit very well and once you go to stir in the chocolate chips, you might want to dump all the dough into a bigger bowl. If you have the larger size mixer, that works well. Or, you can definitely cut it in half! 
Freezer Tip: The extra cookies can be frozen for later after baking, BUT the best freezer hack is to freeze the raw dough balls! Make sure you store them in an airtight container or ziplock bag. Then, thaw them before baking fresh… I’ve definitely thawed myself a single cookie dough ball and baked it fresh for a late night treat. Yum! 
More tips from Grandma Cathy for perfect cookies: 
  • Use better quality butter & chocolate chips
  • Use high quality cookie sheets. Grandma likes cushionaire; I have Nordic Ware
  • Only use one rack placed in the middle of the oven. You can put 2 cookie sheets side by side if they fit on 1 rack. 
  • For chewy, moist cookies, under cook them. Remove them when they look not quite done; they’ll continue baking while cooling on the sheet. 
  • You can substitute out 
Love, 
Grandma Cathy