My late aunty Ruby was an outstanding cook and baker. Both she and my mom who were sisters, had a passion for cooking which meant the rest of the family shared many enjoyable meals together. We were always thrilled to be invited to aunty Ruby’s home for dinner, knowing that something good was going on in her kitchen. Luckily, I have aunty Ruby’s somen salad recipe, one of my all time favorite meals. But I regret that I never did not ask for her chocolate chip cookie recipe. This recipe comes from Canal House Cooks Every Day. The cookies are ultra thin, crisp, and full of chocolate chips, just the way I remember aunty Ruby’s cookies were.
As you may notice below, there’s no shortage of chocolate chips in these cookies.
The cookie batter is very soft and light. Be sure to leave lots of space (4 inches) between each cookie when baking them so they don’t fuse together. Dairy products don’t seem to agree with me anymore so I substituted Earth Balance Buttery Sticks in place of butter. This makes the cookies lactose free for those of you with the same unfortunate problem. I cut the recipe in half but feel free to double the recipe below which will make about 4 dozen delightful cookies.
- 5 ounces Buttery Sticks at room temperature (or regular butter)
- ½ cup + 2 tablespoons (149g) light brown sugar
- 6 tablespoons (75g) granulated sugar
- 1½ teaspoons vanilla extract
- 1 scant teaspoon kosher salt
- 1 large egg
- ¾ c + 3 tablespoons (133g) all-purpose flour
- ½ teaspoon baking soda
- 5 ounces semi-sweet chocolate chips
- Preheat oven to 375 degrees. Line baking sheets with parchment paper.
- Combine the butter, brown sugar, granulated sugar, vanilla extract, and salt in a large bowl. Mix on medium speed until light, about 3 minutes. Add the egg and mix on medium speed until well blended, about 1 minute.
- Whisk the flour and baking soda together, then add to the dough, continuing to mix on medium speed for 2 minutes. Stir in the chocolate chips.
- Using a spatula, quickly mix the dough, scraping down the sides and bottom of the bowl. Drop the batter by the well-rounded tablespoon, about 4 inches apart. Don't be tempted to leave less space between the batter, the cookies spread a lot!
- Bake until golden brown, about 9 - 10 minutes. Let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.