My favorite Aunt, Aunt Hazel died this morning.
She and her husband Ron, were best friends with my parents, so I’ve known her forever.
She was loving, kind, funny, smart, generous, a great cook and baker, artistic, caring, patient and made time for me.
I will miss her greatly as will her family and friends.
She always had a coffee can full of chocolate chip cookies. I was able to get the recipe from her, make a batch and think of her.
Aunt Hazel’s cookies are chewy, so don’t worry about them being soft
This is a list of items you will need
- 1/2 cup white sugar
- 1/3 cup light brown sugar (you can do 1/2 cup for sweeter cookies)
- 2 tablespoon light corn syrup (makes them spread)
- 1 stick of ‘melted’ butter (not hot but melted)
- 2 tablespoon milk
- 1 tablespoon vanilla
- 1 egg yolk
- 1 1/2 cups flour (sifted)
- 3/4 teaspoon baking soda (helps browning)
- 1/4 teaspoon salt
- 3/4 cups of chips (not the entire bag)
Follow these steps to make Chocolate Chip Cookie:
- mix sugars with butter for 1 min (we want air!)
- add milk, vanilla, egg yolk and mix for 2 mins (more air!!)
- sift all the remaining dry ingredients (flour, salt, soda) and then add to mix, about 1 min
- add chips by hand (you don’t want to break the chips)
Put 1 tablespoon of dough on the cookie sheet. Smaller is better, you don’t need to measure exactly.
Makes 40 cookies, 14 per tray, they spread so don’t crowd. Bake one tray at a time at 375 degrees for 12-15 mins. Spin them 1/2 way if your oven is not even. (Mine isn’t, my guess is that yours is not either, so spin at 7 mins.)