As a young 21-year-old missionary in Scotland, I had the opportunity to live in the beautiful city of Edinburgh for six months. The headquarters of the mission were located there and the “mission home” was right next door to the church. As I was attending church meetings throughout the week, I could often smell the wonderful aroma of freshly-baked chocolate chip cookies wafting from the open kitchen windows. I immediately knew who was in the kitchen–my dear from, Isabell Hunsaker, a senior missionary from Wyoming whose primary responsibility was baking and cooking for those living in the home. I’d always drop by for a cookie or two! They were heaven sent for this American girl who LOVED chocolate chip cookies. They were the best I’d ever tasted! Isabell became a very dear friend! (Sadly she passed away two years ago. Here is her obituary. What a wonderful posterity she left behind–32 grandchildren and 99 great grandchildren!)
Another dear friend, Ann Hewlett, was also a missionary in Scotland.
She had knee surgery while serving her mission and spent several months recuperating in the mission home. During this time, she learned Isabell’s “secret” chocolate chip cookie recipe and for the past 25 years has been making them non-stop several times a week. In fact, EVERY time I stop at Ann’s house, she’s either in the middle of whipping up the cookie batter or there’s a fresh batch already baked on her counter. She’s known all over her town for making the best chocolate chip cookies in the world!
Last month, I finally asked for Isabelle’s recipe and have made them THREE times this week. I’m addicted and have already memorized the recipe. Our family has been the “chocolate chip cookie fairies,” running them around the neighborhood! I love the smell of cookies baking–pure comfort food.
One neighbor texted me and said: “Thanks for the cookies. Those were seriously the best I’ve ever eaten and I’ve tried a lot!”
So–What makes these cookies so special? I’ve analyzed the recipe, texture and flavor and have come to these four conclusions:
1. Both milk and dark chocolate chips are added in the batter.
2. The recipe calls for a little extra flour which makes the cookies a lot plumper–not flat.
3. Eleven minutes is the perfect amount of time for baking. They are perfectly crispy AND perfectly chewy!
4. The recipe is tried and true from two of my favorite gals: Ann and Isabell. So–how can you go wrong with it?
What are you waiting for! Grab these basic ingredients and try making them yourself. Oh–and if you live in my neck of the woods, the “cookie fairy” just might be visiting you soon!
Isabell’s Chocolate Chip Cookies
- 2 sticks butter, softened (1 cup)
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 t. vanilla
- 3 1/2 cups flour
- 1 t. baking soda
- 1 t. salt
- 2 cups milk-chocolate chips (I use Guittard)
- 1 cup semi-sweet chocolate chips
Cream butter, brown sugar and white sugar together. Beat in eggs and vanilla. Mix in flour, baking soda, and salt. Hand stir chocolate chips in batter. Rolls in tight balls, place on non-greased cookie sheet and bake at 375 degrees for 11 minutes. Cool on rack!
I’m off to eat another cookie!