Grandma Flossie'S Chocolate Chip Cookies
Rich, chewy chocolate chip cookies with crispy edges and gooey centers, packed with chocolate and nuts—perfect for satisfying sweet cravings and sharing with loved ones.
Ingredients
Instructions
- Sift together the flour, soda, and salt; set aside.
- Combine the shortening, sugars, vanilla, and water; beat until creamy.
- Add eggs; beat well.
- Add the flour mixture and mix thoroughly.
- Stir in chocolate chips and nuts.
- Drop by teaspoonfuls onto an ungreased baking sheet.
- Bake at 375°F for 8 to 10 minutes.
Tips & Substitutions
For a chewier cookie, consider chilling the dough for at least 30 minutes before baking. You can substitute half the shortening with unsalted butter for added flavor. If you’re out of chocolate chips, try using chopped chocolate or even butterscotch chips for a twist. Ensure to sift the flour to avoid lumps, which can affect texture.
Serving Suggestions
These cookies are perfect on their own, but serve them warm with a glass of milk for a classic treat. They pair beautifully with a scoop of vanilla ice cream or can be crumbled over a bowl of Rich Custard for a delightful dessert. Consider serving them alongside coffee or tea for a cozy afternoon snack.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want them to last longer, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag. To reheat, microwave for 10-15 seconds to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Flossie'S Chocolate Chip Cookies contains roughly 201 calories, with 3g protein, 26g carbohydrates, and 4g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in denser cookies. Start with 1 cup of whole wheat flour and 1 1/4 cups of all-purpose flour to maintain a similar texture. Adjust the amount based on your preference.
What can I use instead of shortening?
You can replace shortening with an equal amount of unsalted butter or coconut oil for a different flavor profile. If using butter, it will add richness, while coconut oil will give a subtle tropical taste. Just remember that the texture might vary slightly.
How can I make these cookies gluten-free?
To make gluten-free chocolate chip cookies, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum, or add 1/4 teaspoon per cup of flour to help mimic the structure of wheat flour. Always check that all other ingredients are gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).