Back in July our friend Frank, from The Frank Spot, took time off from his long and thought provoking posts to put up his “Not-So-Famous Frank’s Chocolate Chip Cookies” recipe. (thus titled because he isn’t as famous as Amos)
Ever since then we have been wanting to try them – and finally got around to it last night. This was the first time I had tried making chocolate chip cookies using anything other than the recipe on the back of the bag of chips.
The result? Awesome Cookies!
A definite two thumbs up (even though only one is shown here) from both of us.
We were a little intimidated by the largess of the original recipe, so we halved it. Here’s how it played out.
The cast of characters:
-3/4 cup packed brown sugar
-between 1/3 and 1/2 cups granulated sugar (orignally 3/4, we estimated half of that)
-3/4 cup of butter (6 tablespoons, 3/4 of one stick)
-1/4 cup oil
-1 egg
-1 Tbls. vanilla extract (yes, that’s tablespoon, not teaspoon)
-2 cups all purpose flour
-3/4 teas. salt
-1/4 teas. cream of tartar
-1/2 teas. baking soda (yes, that is powder in the picture, it was an error corrected before baking)
-1 (12 oz) bag chocolate chips
The process:
First you cream the butter, sugars, oil, egg, and vanilla (all the wet stuff)
Then you combine the dry ingredients in a separate bowl – flour, soda, salt, and tartar.
Gradually combine the wet and dry until a dough is formed, then stir in chocolate chips.
Drop rounded tablespoons of dough onto cookie sheets, spaced evenly apart.
Bake in a preheated oven at 350 for 8-10 minutes. (original recipe said 11-13, but we found that too long, and the cookies were ready as early as 9 minutes into baking, so watch them)
The finished product:
Soft, warm, chewy, sweet… Delicious chocolate chip cookies.
We will definitely be making these again.
Thanks Frank!
Original recipe Frank’s Not-So-Famous Chocolate Chip Cookies
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