Sister Tweedle's Famous Chocolate Chip Cookies

March 23, 2012

Hello all! 

I’m Miss Tweedle’s little sister Melinda, Sister Tweedle, and while she and Tom are away galavanting on their much anticipated honeymoon, I’ve been given the opportunity to blog about one of my favorite things… chocolate chip cookies. The way I see it, well made chocolate chip cookies (are there any other kind?) are the essence of life – they are suited to basically every occasion, fill those ever appearing voids, and never go underappreciated when handed out to friends.

Growing up the youngest of three sisters was pretty awesome (most of the time) because it allowed me to observe and essentially copy all the qualities I liked about each of them. From Miss Tweedle I developed a love for baking and cooking, crafts and clothing (about half of my wardrobe has been handed down from her – win!). I have a lot of memories of spending time in the kitchen together, watching her create something delicious or attempting new recipes. Most of them would turn out great, others… not so much. The best times were making cookies. Katie always let me mix the batter with my hands and lick any of the spoons. When it came time to roll the dough into balls for baking, I always remember the eager anticipation of waiting for her to say, “Ok, you can eat that one”. Raw cookie dough, who doesn’t love it! 

And that is why I love chocolate chip cookies – there is nothing more comforting or reminiscent of a childhood home.

It took me whole year to find the perfect recipe. While I was in university and living with two boys, for some silly reason, I decided that the house cookie jar should always be full. I was naïve and didn’t know how much boys ate so I was constantly re-baking and re-stocking. After all the internal grumbling about having to bake yet ANOTHER batch, I realized that had it not been for the boys' continuous hunger I would have never found and perfected the best recipe to my exact liking. It was worth it.

Sister Tweedle's Chocolate Chip Cookies:
½ c. butter (room temperature)
½ c. brown sugar
1/3 c. white sugar
½ tsp. vanilla
2-3 tbsp. water
1 c. flour
¾ tsp. baking powder
¼ tsp. salt
1 c. chocolate chips
  • Preheat oven to 300’
  • Cream the butter so it loosens up and gets fluffy. Add both of the sugars a little at a time and continue to cream together for a couple of minutes (the longer the better). Add the vanilla and water. The more water you add, the gooier the cookie, so add however much you want depending on your cookie preference.
  • Mix together the dry ingredients and then add them to the buttery-sugar mixture. Just before the dry ingredients are completely combined with the wet, add your chocolate chips. Use whatever type of chips you want! Sometime’s I even get really daring and mix it up with multiple kinds.
  • Roll the dough into balls and line them on a pan. 
  • Bake them anywhere from 12-15 minutes. It really depends on what type of cookie you like and how much water you added. I find that if I add 2 tbsp. of water and cook them for 12 minutes they turn out with soft innards and a slight crunch on the outside. Also, take them out just before they look done, because they will continue to cook for a short while out of the oven.
I hope you enjoy them as much as I do! 


  1. Melinda, those look so good, I think I'll have to make them this afternoon!

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