Messing Family Recipes


Messing Chocolate Chip Cookies

  1. Soften butter in large bowl, add sugars gradually and vanilla until creamy.
  2. Add 3 beaten eggs till well blended.
  3. While sifting flour into another bow, sift salt and soda along with it. Add flour mixture, nuts, and chips alternately into butter sugar and egg mixture. This gets a little difficult to do so towards end of mixing using both hands seem messy but more effective.
  4. Put the batter into refrigerator while you grease your cooky sheet and preheat oven to 375º (about 10 min).
  5. If your cooky sheet is approximately 17” x 14”, using the rounded teaspoon from measuring set, which you use with a creeping motion and get a full mound of batter onto your hand and roll into a ball, you should be able to get 30 balls on sheet.
  6. Bake in middle rack for 12 - 15 minutes. They will be brown and seem soft when you remove them with pancake turner to cake rack, but will harden just right when cook.
  7. The above method assures crisp but chewy cookies. If you leave about 1 ½” between balls when placing them on greased sheet they will not spread thinly and touch.
  8. You don't have to wash pan between batches.

Makes about 100 cookies

Source: as written by Grandma Jean Messing