This is the basic recipe that my mother, Dorothy, and her mother, "Effie," used to make chocolate chip cookies. They were inclined to use half butter and half Crisco and we use pure butter. Yes, these were the cookies that were in the tins that my grandma would serve us up from the freezer and send home with us. My husband added the butter, coconut and chopped walnuts. This makes a chewy chocolate chip cookie. For a crunchier cookie just cook them longer. Everyone loves them! Before my daughter was engaged, my future son-in-law tried to bribe my boys with cookies to find out what their sister was making him for Christmas. Yeah, when he tasted our cookies he understood why the bribe did not work!
4 ½ cups flour
2 teaspoons baking soda
2 teaspoons salt
2 cups butter
1 ½ granulated sugar
1 ½ brown sugar
1 teaspoon vanilla
1 cup Nestle' semi-sweet chocolate chips (or just eyeball to desires amounts!)
1 cup chopped walnuts
1 cup coconut
Sift and set aside flour, baking soda, and salt
Cream together butter, granulated sugar, brown sugar, vanilla, and 2 eggs.
Combine flour mixture, liquid mixture, and eggs.
Add semi-sweet chocolate chips, chopped walnuts and coconut.
Drop by rounded teaspoon on un-greased cookies sheet.
Bake at 375 for 8-10 minutes.
Important Note: on butter (an butter substitutes-margarine, and shortenings)…For taste and product quality, I use pure butter. In this note I will focus on product quality. I do not recommend margarine as many margarines have changed over the years and have more water and air whipped into them, and this changes the recipe, when cooked. If you have to use margarine or another brand of shortening, you will have to experiment, usually adding a 1/4 cup or more of flour. Even butter sometimes has problems if carregenan is added to thicken the butter instead of milk fat. Though carregenan is a natural thickener, it does not act the same in recipes.