Nanny'S Chocolate Chip Cookies
Nanny's Chocolate Chip Cookies are classic, buttery treats loaded with chocolate bits and perfect for sharing. Crispy edges and chewy centers make them a family favorite.
Ingredients
Instructions
- Cream butter and sugars together; add well-beaten eggs and vanilla.
- Beat well. Sift salt and soda into the flour.
- Gradually add the flour mixture to the creamed mixture.
- Stir in chocolate bits last.
- Place the dough in the refrigerator overnight or until well chilled.
- Bake in a 350°F oven.
Tips & Substitutions
For a softer texture, consider using half butter and half margarine. If you're out of chocolate bits, chopped chocolate or even nuts can work well in this recipe. Make sure to chill the dough adequately; this helps the cookies maintain their shape while baking. Adding a pinch of espresso powder can enhance the chocolate flavor, making them even more delicious.
Serving Suggestions
These chocolate chip cookies are perfect for dessert or as a sweet snack with coffee or milk. For a fun twist, serve them alongside a scoop of ice cream, creating an indulgent cookie sandwich. They also make a delightful addition to any dessert platter, especially when paired with treats like Janhagel Cookies or Chocolate Cherry Bars (Student Favorite).
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, you can freeze the cookies in a sealed bag for up to three months. To enjoy them warm, reheat in the microwave for about 10-15 seconds or in the oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Nanny'S Chocolate Chip Cookies contains roughly 2653 calories, with 24g protein, 411g carbohydrates, and 88g fat. It is an excellent source of dietary fiber (75% of the Daily Value), iron (71% of the Daily Value), and protein (48% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2253mg per serving (98% of the Daily Value).
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 the cookies may turn out denser. If you prefer a lighter texture, try using half whole wheat flour and half all-purpose flour. This will add a bit of nutrition while keeping the cookies enjoyable.
What can I do if my dough is too sticky?
If your dough is too sticky, try chilling it for a bit longer in the refrigerator. This will help firm it up. Alternatively, you can add a little more flour, a tablespoon at a time, until the desired consistency is reached. Be careful not to add too much, as it can affect the cookie texture.
How do I know when the cookies are done baking?
Cookies are typically done when they are lightly golden brown around the edges and still soft in the center. They will continue to firm up as they cool on the baking sheet. For a chewier cookie, take them out a minute or two early to ensure they stay soft.
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).