This recipe is one that has been being made in my family for years! When my Grandfather was alive it was his absolute favorite and my mom would be sure to send him a full tin of them every year. I am excited to share Grandpas Favorite Chocolate Chip Cookies with you here and hope you enjoy them as much as he did.
Building the perfect Chocolate Chip Cookie
Now there is plenty of talk out there about what makes the best chocolate chip cookie. But it really all comes down to personal preference. Well, Grandpa's preference came into play with the addition of coconut and walnuts.
What is really great about this recipe is that it can be used as just a basic chocolate chip cookie, or you can add in any of your favorites. It is a great base recipe and I use it for all my cookie making. I sometimes just make it with chocolate chips and pecans, sometimes I add m&m's.
Do what makes you happy and make this cookie your own if coconut and walnuts aren't quite your thing. The best part of making a recipe your own is creating a tradition in your house for people to remember. Food evokes emotion and triggers memories, go make some sticky memories!
For this cookie, I rely on my trusty ice cream scoops. I like THIS ONE for this cookie. It makes just the right size cookie for you to enjoy 1-2 even with your morning coffee.
I recommend having a collection of dishers or ice cream scoops in your kitchen for all sized of cookies and for evenly dishing out muffin or cupcake batters. I even reach for it when scooping mashed potatoes, it lets you make little volcanoes just like you used to get in the school cafeteria. But with better ingredients of course, now that you make them at home!
Grandpas Favorite Chocolate Chip Cookies
This recipe was a favorite if my late grandfathers and now we only make it at Christmas time to keep it nostalgic and in remembrance. It's a great way to keep tradition alive!
Ingredients
- ¾ cup Granulated Sugar
- 1 cup Light Brown Sugar
- 8 tablespoons Unsalted Butter
- 1 tablespoon Vanilla Bean Paste
- 2 lg Eggs
- 3 cups All-Purpose Flour
- ¾ teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 3 cups Milk Chocolate Chips
- 1 cup Walnuts, roughly chopped
- 2 cups Sweetened Angel Flake Coconut
Instructions
- In the bowl of a stand mixer, combine the sugars and butter and cream on medium speed until light and fluffy, scraping the bowl twice to be sure it is evenly blended. Add the vanilla and eggs and blend until combined.
- Add the remaining dry ingredients including the chocolate chips, walnuts, and coconut. The dough will get stiff but mix gently until you no longer see any white spots of flour.
- Scoop the cookies onto a parchment-lined baking sheet using a small ice cream scoop. Bake 10-12 minutes until golden brown on top. Remove from the oven and transfer cookies to a wire rack to cool.
- Store in an airtight container up to 3 weeks...if they last that long!
Notes
Yields - 2-3 dozen depending on the size of your scoop, my family usually scoops them on the smaller side so they fit perfectly on our cookie trays.
They also freeze well, we usually make them at the beginning of December and freeze in zip-top bags for Christmas.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
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