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I can still remember the days of going to visit grandma, and aside from the rolly chairs at the kitchen table, my next favorite thing was the chocolate chip cookie bars that always seemed to live on the counter. They were fluffy, they were chocolatey, and they were an excellent pair with a cold glass of milk.
Does anyone else believe there are only two types of cookies that rule this world?
- There are the fluffy, airy cookies that require dipping in milk.
- Then there are the dense, gooey kind that you can eat dozens at a time, without a glass of milk required.
I’m a firm believer in this theory and a devote consumer of both types.
These chocolate chip cookies, however, strictly type #1. My husband claims these cookies are the best of show between both categories. Grandma Fowler’s recipe makes dozens of perfectly fluffy cookies (or brownie/cookie bar) perfect for milk dunking.
Grandma Fowler’s Chocolate Chip Cookies
Ingredients
- 2 sticks butter
- ⅔ cup sugar
- ⅔ cup brown sugar
- 2 tsp vanilla
- 1 tbsp water
- 2 eggs
- 3 cups flour
- 1 tsp baking soda
- salt to taste
- 1 cup chocolate chips
Instructions
- In a large mixing bowl, blend together butter, sugar, brown sugar, vanilla, and water until fluffy.
- Add eggs and mix well.
- Sprinkle gradually with remaining ingredients (flour, baking soda, salt) and blend together until combined.
- Fold in chocolate chips.
- Spoon onto a cookie sheet or baking stone.
- Bake cookies in 350°F oven for 8 to 10 minutes or until golden brown on top.
- Remove from oven, let cool for 2 minutes, move to a cooling rack and enjoy with a glass of milk.
PRO TIP: Use this scoop when baking the cookies. The smaller the scoop, the more cookies there are to enjoy later.
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