For years, I’ve had a yellowing piece of paper neatly secured via magnet to my refrigerator. From its first home on a janky college refrigerator to a slightly more respectable one now, it has traveled with me through the years. Its contents as sacred as the classic Coca Cola recipe, worthy of the same security and attention surrounding one of the Crown jewels in the tower of London, or the Holy Grail in Indiana Jones and the Last Crusade. It is… my grandmother’s chocolate chip cookie recipe.
I realize that metaphor fell apart the moment I said I keep it on a fridge, but whatevs. You get it.
Why have I waited so long to share such an important recipe? It’s simple – everybody has their favorite chocolate chip cookie recipe. The internet really doesn’t need one more, and as sentimental as the cookies are to me, they’d be lost in the millions of other versions out there. So I kept them close to my heart – a little golden family heirloom meant to stay within the confines of relations.
But last weekend, I was hunting for something sweet to make. Something soul-warmingly bad for you, and decadently delicious. Grandmargie’s yellowing piece of paper radiated like a golden beacon from the fridge, and I realized it was time to share her recipe with the world. But with a twist… Thicker, and with more chocolate.
There are not one, but two kinds of chocolate chips in these bad boys. Instead of sticking with a moderate amount of semi-sweet chocolate like the recipe calls for, I overwhelmed the dough with heaps of it and white chocolate. And instead of rolling the finished dough into hefty rounds to bake into saucer-sized monstrosities, I gently patted it into a 9×13 pan, baking it into one giant, golden bar o’cookie.
Let it cool completely, then cut it into hefty wedges that look like they belong in a bakery shop window.
Truthfully, these still have the foundational taste and deliciousness as my grandmother’s recipe, but simply in a presentation that excites people’s souls more than yet another chocolate chip cookie. I sent these with the boy to work, and his reports indicate they were obliterated in minutes.
Serve it with generous scoops of your favorite ice cream with a little bit of chocolate grated on top, or with a stout glass of chilled milk. Then set aside some time for a worthwhile sugar nap, because you’ll need it.
Double Chocolate Chip Wedge Cookies
- 1 cup shortening
- 1/2 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi sweet chocolate chips
- 1 cup white chocolate chips
- In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and both sugars on medium speed until light and fluffy. Add the eggs one at a time, then add the vanilla.
- In a separate bowl, combine the flour, baking soda, and salt. Mix together. With the mixer running, add the dry ingredients in increments, about 1/4 cup at a time until combined.
- Add the chocolate chips and mix until thoroughly interspersed throughout the dough.
- Line a 9×13″ baking pan with tin foil, up the sides an inch or two. Spray the foil with baking spray or a lining of butter and flour (this will allow you to simply lift the final product out of the pan and cut into wedges).
- Press the dough evenly into the pan. Bake in an oven heated at 350 degrees Fahrenheit for about 35 minutes, or until golden and set in the center.
- Let cool completely, then grab the sides of the foil and lift out of the pan. Use a long, sharp knife to cut into wedges. Serve with ice cream or cold milk.
- If you want to present this well, you can grate a chocolate chip on a zester over ice cream to give it a sprinkling of chocolate.