Melt in your mouth Chocolate Chip Cookies
These are not your everyday chocolate chip cookies. Melt in your mouth doesn’t even start to describe out tender and incredible these cookies are. Hot out of the oven, or cooled and dunked or not. This chocolate chip cookie recipe is sure to quickly become a new goto cookie recipe for you!
Why I love these chocolate chip cookies so much
I felt sort of like Cookie Monster today, after watching three different sporting events and an afternoon of my oldest daughter and her friend turning our house into a bubble gum factory for their science project. I was wandering around saying, “me need coookie”. I whipped out a batch of one of our favorite cookie recipes. Ate too many. Now I feel sick. I sure do wish I had more self control when it comes to cookies because I think I actually might die or barf. I am walking around saying, “Why did I do that, I am never eating another chocolate chip cookie again. Not ever, ever. Until tomorrow. Some of my best recipes have come from nurses. This is one of them. Norma was one of my husbands favorite nurses at his first job out of residency. He loved her, and her cookies, and she was sweet enough to share the recipe with me, all those years ago. The funny thing is that my sister had a best friend in elementary school that made a very similar melt in your mouth chocolate chip cookie that we always wanted to have the recipe for and so when Norma shared this with me I felt like I had found the pot of gold.
Gather these ingredients
How to make melt in your mouth chocolate chip cookies
Preheat oven to 350 degrees F.
Norma’s Melt in your Mouth Chocolate Chip Cookies
Equipment
- 1 baking sheet
- parchment paper best for lining pans when baking cookies
Ingredients
- 1 cup butter softened softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup vegetable oil
- 1 tsp vanilla
- 1 whole egg
- 4 cups flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 24 oz. semisweet chocolate chips
- 1 cup pecans optional chopped
Instructions
Preheat oven to 325 degrees. Line baking sheet with parchment paper.
- Add softened butter and sugars to the bowl of your stand mixer. Mix using paddle attachment. (Use hand mixer if you do not have stand mixer) When butter and sugars are fluffy move on to next step.
- Add drizzle in oil and continue to mix until mixture is smooth. Add vanilla and egg, mix well and scrape down sides of bowl.
- In a large measuring cup measure flour and add cream of tartar, and baking soda, combine.
- Gradually add flour mixture to wet ingredients. Mix well and scrape down sides of bowl a couple times
- Fold in chocolate. (and pecans if you so desire)
- Using a small cookie scoop spoon cookie dough onto sheets lined with parchment paper, bake for 8-10 minutes. see note belowYou can also use a larger scoop bake for 12 minutes. See note below.
That is what I always liked about them! I think it is the cream of tartar that does that. 🙂 YUMM!!!!! My hubby likes soft chewy CC cookies… Phoowey on him!
Grandma's recipe used Crisco instead of butter and had 1tsp salt and 1 Tablespoon of milk added.
Wendy, you have a good good grandma if she bakes these cookies. Aren't they melt in your mout?!!!
Thanks for the recipe! It is almost identical to my grandma's recipe. I was always my favorite too.