Chocolate chip cookies. Just mention the word and my heart skips a beat. Think buttery, crunchy cookies laden with melted, sweet and decadent chocolate.
Has your heart begun skipping beats too? Has your mouth started watering?
“But why another choc chip cookie recipe?” you ask, “I could search for a choc chip cookie recipe and come up with hundreds! What’s so special about this one?”
Ah. I’m glad you asked. This recipe is one from my own mother. It’s one she’s been making for as long as I can remember and I have fond childhood memories of eating these cookies fresh and hot out of the oven. In fact, I can’t remember a time these cookies weren’t around.
While copying down this recipe from her old and worn red cookbook, I noticed the pages were stained and dirty – indicating that this recipe was made and loved multiple times.
It’s no wonder this recipe is still around in my family: it’s tried, tested and true. The cookies have a shortbread-like texture and are buttery and crumbly. They’ll be soft when they’re hot and fresh from the oven and as they cool, they’ll become harder and crunchier.
For storage, these keep well in an airtight container at room temperature. They’ll become slightly softer the older they get and will last for about 4-5 days.