why make this recipe
Nana’s Cookies are the kind of treat that bring comfort with every bite — simple ingredients, quick prep, and a nostalgic flavor that feels like a hug from childhood. This recipe is perfect when you want a dependable, crowd-pleasing cookie for after-school snacks, potlucks, or any time you need something homemade and reassuring. For a playful twist on textures, you might also enjoy exploring a stuffed cookie idea like cheesecake-stuffed chocolate-chip cookies.
introduction
These cookies are straightforward to make and forgiving for beginner bakers. They yield soft, slightly golden cookies studded with chocolate chips — exactly the kind of cookie Nana would pull from her tin and insist you have “just one more.” The method emphasizes creaming the butter and sugar well and not overbaking, so you get a tender center and crisp edges.
how to make Nana’s Cookies
Follow the simple steps below for warm, timeless cookies that stay true to Nana’s approach: uncomplicated ingredients and lots of love.
Ingredients :
2 cups all-purpose flour, 1 cup sugar, 1/2 cup butter, softened, 1 cup chocolate chips, 1 egg, 1 tsp vanilla extract, 1/2 tsp baking soda, 1/2 tsp salt
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Beat in the egg and vanilla extract.
- In another bowl, combine the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture.
- Stir in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10-12 minutes until golden.
- Let cool and enjoy!
how to serve Nana’s Cookies
Serve them warm from the oven with a cold glass of milk, a cup of coffee, or a scoop of vanilla ice cream for an extra-special dessert. They’re also perfect packed into small tins or cellophane bags as little gifts. For an idea of pairing cookies with other stuffed or specialty cookies, check out this playful recipe inspiration: cheesecake-stuffed chocolate-chip cookies.
how to store Nana’s Cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the baked cookies in a sealed container or freezer bag for up to 3 months; thaw at room temperature. For freezing dough, portion spoonfuls onto a tray, freeze until firm, then transfer to a bag and bake straight from frozen, adding a minute or two to baking time.
tips to make Nana’s Cookies
- Cream the butter and sugar until light and fluffy — it helps with texture.
- Don’t overmix once the flour is added; mix until just combined to keep cookies tender.
- Use room-temperature egg and butter so everything blends smoothly.
- For uniform cookies, use a small cookie scoop.
- Watch the cookies closely near the end of baking; they continue to set as they cool.
variation (if any)
- Add chopped nuts (walnuts or pecans) for crunch.
- Swap some of the chocolate chips for white chocolate or butterscotch chips.
- Mix in a teaspoon of cinnamon or orange zest for subtle flavor changes.
- Make them double-chocolate by replacing 1/4 cup of flour with cocoa powder.
FAQ
Q: Can I substitute margarine for butter?
A: Butter provides flavor and texture; margarine can work in a pinch but may alter taste and spread.
Q: Can I make the dough ahead of time?
A: Yes — refrigerate for up to 48 hours or freeze portions for longer storage.
Q: How do I get chewier cookies?
A: Slightly underbake and let them finish setting on the baking sheet after removal from the oven.
Conclusion
For more about cookie businesses and Nana-inspired cookies, check out Nana’s Cookie Company – Opening Soon for local shop updates and My Nana’s Cookies | Custom cookies for any occasion! Lodi … for examples of custom cookie offerings.
Nana's Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Beat in the egg and vanilla extract.
- In another bowl, combine the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture.
- Stir in the chocolate chips.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10-12 minutes until golden.
- Let cool and enjoy!
