This dingy, old newsprint clipping contained the recipe used by mom for decades to make big batches of chocolate chip cookies. Recipe reprinted here to be legible and downloadable as one-page PDF.
- 1 cup butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 ½ cups sifted flour
(but mom always used 3 cups)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 12-oz. pkg. Ghirardelli Flick-ettes
- Cream together butter, sugars, vanilla.
- Beat in eggs.
- Sift flour with salt and soda.
Mix into creamed mixture.
- Stir in Ghirardelli Flick-ettes.
Drop by teaspoon onto oiled cookie sheet.
Bake in 375° F. oven for 10 minutes.
Makes approx. 8 dozen cookies
Variations: Add 1 cup raisins or chopped nuts.
Cookies can be frozen in a well-sealed container.