This recipe for chocolate chip cookies is the best recipe I have ever used. The outside of the cookies have a light crisp and the inside are soft and melt in your mouth. My recipe is based on my grandma Bohman's famous chocolate chip cookie recipe. Her recipe as know for miles. She made it for most gatherings and church socials. She made her cookies big which everyone loved. She once told me a story about how she brought her soft chocolate chip cookies to a church social. One of her neighbors who was an accomplished baker herself asked her how she got them so big. She had a good laugh at her friends ditsy moment.
For my version of her chocolate chip cookie recipe I replaced the shortening with butter which adds flavor. I added a nice blend of dried super fruit berries which are amazing in contrast to the semi-sweet chocolate.
Nuts & Berries Chocolate Chip Cookie Recipe
- 1 cup of sweet cream butter
- 2 cups of brown sugar
- 2 eggs
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of vanilla
- 1 cup of chopped pecans
- 1 cup of semi-sweet chocolate chips
- 1 cup of mixed dried berries including goji berries, blueberries, cranberries and raisins
- 3 cups of unbleached flour
Preheat the oven to 350 degrees. Add dried berries to a bowl of very hot water to plump and set aside. In a large mixing bowl cream together butter, brown sugar and eggs, then mix in baking soda, salt, and vanilla. Add 1 cup of flour and top with nuts, berries and chocolate chips then mix in to dough. Add the remaining 2 cups of flour into the dough.
Scoop a 2 inch ball of dough onto parchment lined cookie sheet. Bake for 12 minutes. Enjoy!
