Grandma Jenny’s Chocolate Chip Cookies
Grandma Jenny. Don’t you just love her already? I can’t imagine a “Grandma Jenny” being anything but kind, sweet, and good hearted with a love for children and family. That’s why when Andrea sent me a letter which included her Grandma Jenny’s recipe for her special chocolate chip cookies I knew I had to make them that very day. It was like finding treasure in my P.O. Box and I am proud to report that dear Grandma Jenny did not disappoint.
I emailed Andrea and asked if I could share her Grandma’s recipe with y’all and also asked that she tell me a little more about her. She quickly responded with the following story that really speaks to the heart of what a kind and loving woman her grandma was.
The last memory I have of my Grandma baking these cookies was when she was wheelchair bound. My mom had been staying with us (I lived with Grandma at the time), and Dad was coming to visit. Grandma wanted so badly to make cookies for her boy, but she wasn’t physically able to on her own. Mom helped her into the wheelchair and wheeled her in the kitchen so she could “help” make the cookies for my dad. Mom set the cookie sheets on the kitchen table so Grandma could drop the dough on the sheets before Mom put them in the oven for her.
I’m honored that Andrea has allowed me to bring you dear Grandma Jenny’s special cookie recipe today.
Grandma Jenny’s cookies have a special ingredient :Bread Flour. This keeps them soft and delicious. She also uses two different kinds of chocolate chips but you can just use one if you have that on hand (I’m sure Grandma Jenny would understand).
You”ll need: Bread Flour, Vanilla, Sugar, Brown Sugar, softened butter or margarine, Shortening, Egg, Baking Soda, Bit of Salt, and White Chocolate and Semi-Sweet Chocolate Chips.
Place your sugars, butter, and shortening in a mixing bowl.
Mix them up really well and add your egg and vanilla.
Then mix that up again until it looks like this.
Now add in your flour and baking soda.
and salt …
Mix it up again.
Add in your chocolate chips.
Spray your baking sheet with cooking spray.
yeah, its name brand but I had a coupon (waves at jenny from Southern Savers).
I’ve actually found that I like the nozzles better on the generic cooking spray.
Spoon your dough (I used tablespoon sized dollops) onto greased cookie sheets.
Thank you, Grandma Jenny. For sharing your love and your recipes. Andrea said she sure would be tickled if she had of seen this post about her but I feel confident we’re the lucky ones to get to read about her and sample the cookies she put so much love into.
Thank you, Grandma Jenny and Andrea 🙂
[amd-zlrecipe-recipe:323]
If you want to make cookie “sandwiches,” this is the creme filling recipe:
Filling:
¾ cup shortening
3 cups powdered sugar
7 ounces marshmallow crème
1 to 3 Tablespoons milk
I only tried it with creme filling this last spring. The filling recipe is “borrowed” from the filling for Taste of Home’s “Oatmeal Sandwich Cookies.”
What is it about grandparents that is so lovely?
I’d like to say that grandparents are God’s gifts to children.
~Bill Cosby
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Hi, can I use butter instead of margarine? If so, should I use unsalted or salted butter?
You can. If you have a choice I would use unsalted, otherwise just use what you have on hand.
Soft margarine, does that mean the kind in a tub? Or is that stick margarine softened. What fat content, could you use softened butter. Thanks
It is a stick that has come to room temp 🙂 You could absolutely sub butter.
Christy, I just finished making these and they are wonderful. Since I did not have any white chocolate chips I subbed Cinnamon chips and added some pecans, because I mean, everything is better with pecans, right??!! Love how using the bread flour holds them together so much better and keeps them from spreading into a giant pancake. The flavor is just prefect for that late night sweet need. Thank you Grandma Jenny and Andrea.
In Europe the flour is referred to as strong for bread flour, its gluten that holds things together. Mostly I just use all purpose flour, but my butter is chilled, never thought of the chips being chilled to, but it does make sense. I had those Tollhouse flat pancakes, finally found a recipe that works for me, but will give this one a try. Have a son in law that will eat the whole batch in one sitting if one allows it.
I’ve never used bread flour for baking cookies, but I will definitely be experimenting!! 😉 I have used all shortening….the butter flavor since it came out…in place of butter in many of my cookie recipes for decades! (I know…mentioning I switched to the butter flavor since it came out was a dead giveaway!! 😉 My aunt still uses the original white shortening, which just makes her cookies a lot lighter!! If I only have the regular, meh, that’s what I go with as well!! 😀