Nana Recipe Wednesday-BEST Ever Chocolate Chip Cookies!

by Sarah on May 19, 2010

Oh, young Nana.  She has no idea that in a year she’ll have another little girl.  She probably doesn’t have any idea either that in 50 or so years, she’ll have collected every cookie recipe known to man, including several for the ever-popular chocolate chip.  You can forget about Toll House people, this one, modeled after the uber-chocolatey ‘Mrs. Field’s’ cookie, is the best ever.  Chock full o’ chocolate and nuts, Nana says “the trick is to use as much chocolate and nuts as the dough will hold together”.

So let’s get baking.  You know you’re hankering for a warm, freshly baked chocolate chip cookie.  Who isn’t?  Your friends and family will consider you a rock star.

It’s the usual roundup of chocolate chip cookie ingredients.  Nothing unusual here.

First, melt the butter in the microwave and let it cool slightly.  Add it to the sugars and eggs and mix.  Add vanilla.

Add the dry ingredients.

Next comes an obscene amount of chocolate chips and walnuts.

Mix them through the batter.  It looks like a lot of stuff, huh?

Using an ice cream scoop, scoop big cookie dough balls onto a lined cookie sheet.  I used a silpat but parchment works great, too.

Don’t crowd!  Only about 8 cookies fit on the sheet.

Bake at 325* for 15-18 minutes.  In my oven, I baked them for 8 minutes, then turned them and let them go another 6-7 minutes.

You want the bottoms golden brown but they’ll appear a bit underbaked on top.  That’s a good thing.  You don’t want them to get all hard.  Yuck.

Let them cool completely on a rack.

Just the right amount of chocolate and nuts.  Remember:  The dough is only present to hold together the good stuff.

Perfect late night snack, I say.

Or anytime, really.

Gosh, these are good.

Nana's BEST EVER Chocolate Chip Cookies


  • 2-1/4 cups unsifted flour (adding more as necessary)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter, melted and cooled
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup sugar
  • 1 overflowing tsp vanilla extract
  • 2 eggs
  • 3 overflowing cups chocolate chips
  • 1 cup or more chopped walnuts


  • Preheat oven to 325*.
  • Mix flour, baking soda and salt in a small bowl and set aside. Mix sugar, brown sugar, butter and eggs in a large bowl and mix. Add vanilla. Add the flour mixture, adding more flour as needed. Stir in the chocolate chips and nuts.
  • Cover cookie sheets with parchment paper or silpat. Using an ice cream scoop, drop cookies on pan. Bake for 15-18 minutes, rotating cookie sheets for even baking.
  • Cool thoroughly on a rack.
  • Cookies should be golden brown on the bottom and may appear to be slightly underbaked on top.

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