The Story
All I have to say is “chewy, sink your teeth into chocolate chip cookie” and I’ve gotcha, right?
The Cookie Swap Season has officially begun, and today I’m starting with the Granddaddy of the Holiday Cookie Exchange – rich and chewy homemade chocolate chips. This recipe, from Wendy Putler, is one of the best we’ve ever rescued, made with whole wheat and real butter. Here’s Wendy’s story and her scrumptious step-by-step creation.
“One day I was visiting with another mom while waiting for kids at gymnastics. We got on the subject of cookies and she said that she made the best chocolate chip cookies. I told her that I was sorry, but I made the best. We started comparing recipes and sure enough, they were the same! My mom found this recipe in the Boston Globe newspaper in 1964. The original recipe called for shortening instead of butter and extra water. I switched to butter and left out the water, and I liked them even more. Over time they started coming out flatter. (I don’t know if butter has higher water content now, but something changed.) So I started adding more flour. I switched to whole wheat, but when I substituted all the flour, we weren’t crazy about the taste. But using a portion of whole wheat actually made them better and chewier. My friends love them, and I give them the packages of the frozen cookie balls with instructions for gifts. That way they can make them later when all the other holiday goodies are gone.”
Wendy, put me on the “friends” list, and thank you for the recipe!
| Servings |
- 1 ½ cups white flour
- 1 ½ cups whole wheat flour
- 2 tsp baking soda
- 2 tsp salt
- 2 cups butter
- 1 ½ cups brown sugar
- 1 ½ cups white sugar
- 4 eggs
- 2 tsp vanilla
- 2 cups walnuts (chopped)
- 1 ½ lbs Ghiradelli semi-sweet chocolate chips
- 4 cups rolled oats (not quick oats)
Ingredients
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- Mix the first 4 ingredients together. Cream the butter and both sugars, adding gradually. When sugar is dissolved, add eggs one at a time. Add vanilla and finish mixing. Add the dry ingredients. After the dough is mixed, stir in oats, walnuts, and chocolate chips. Bake at 375ºF for about 8–10 minutes.
- They will turn out thinner than I like and a little crisp at the edges. They are still delicious, but the best way is to scoop all the dough into round balls and then freeze. Bake them at 375ºF directly from the freezer for 9–11 minutes. They turn out thicker and chewier.
Wendy's Notes:
This makes a HUGE batch because I freeze them. It works fine if you half the recipe. I usually make a double batch and then, using a cookie scoop, make dozens of cookie balls, which I freeze individually and then seal by the dozen or two in a freezer bag. My kids – and husband – can pop some frozen cookie balls in the toaster oven and in a few minutes have freshly baked cookies!
