Pin It Stumble This Tweet This Post Share to Facebook Email this Post

Wookie’s Chocolate Chip Cookies

My sister sent me this delicious chocolate chip cookie recipe with the above picture that she took. I made them last night not knowing until mid-recipe that the dough needs to chill for 1-3 hours. Well, I only had time to let it chill for 1 hour, so my cookies turned out a little flatter than they should have if the dough chilled for 3 hours. Anyhow, these were VERY yummy! Thanks, Ang, for the recipe!

Since there are SO many different chocolate chip cookie recipes out there, I was going to name these “Sister Angie’s Chocolate Chip Cookies.” But, randomly I remembered that during Angie’s freshman year of college, one or some of her friends called her Wookie… I wonder if she even remembers that. So, that’s how I came up with the name. It turned out kind of rhythmically cute!

(Oh..and I didn’t use walnuts. And, the recipe says makes about 5 dozen cookies. I probably made them too big because I only got 3 dozen.)

Wookie’s Chocolate Chip Cookies

1/2 cup Butter (1 stick)
1/2 cup Vegetable Shortening (Crisco Butter Flavor)*
1 cup Brown sugar, Light, Packed
1/2 cup Granulated Sugar
2 large Eggs
3 tsp Vanilla extract
2 3/4 cup All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt
2 cup Semi-Sweet Chocolate Chips (one 12 oz package)
1 cup Chopped Walnuts (4 oz package – optional)

Combine flour and baking powder in a small bowl and mix with a fork. Set aside.

Soften butter/shortening in a microwave oven (use a microwave safe mixing bowl or glass measuring cup) stirring every 15 seconds until very soft. Add granulated sugar, brown sugar, salt, and vanilla and beat well. Add each egg separately beating until creamy.Add flour mixture (1/2 cup at a time) while beating. Add chocolate chips and nuts.

Refrigerate for 1-3 hours in covered bowl. Pre-heat oven to 375°F 15 minutes prior to first batch. Drop rounded teaspoons of dough on cookie sheet covered with fresh aluminum foil. Bake 10-12 minutes checking every two minutes after 8 minutes for golden brown appearance.

After removing from oven, slide foil and cookies off sheet together and let sit 5 minutes before removing the cookies from the foil with the back side of a spatula. Make sure that cookie sheet is cool between batches. I used two so that one had a chance to cool before putting more on. Store in an air-tight container for up to one week. Makes about [5] dozen cookies.

Share This!Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Share on StumbleUponEmail this to someone


  1. I’ve been sharing your World’s Best Chocolate Chip cookie recipe with a lot of people lately. I’ve still never made them, but they are super good! I’ll have to try these too.

Leave a Comment