The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

High School Cookie Recipe

austinspartan's picture

High School Cookie Recipe

I went to high school in the mid-90s, and remember these extremely thin and undercooked chocolate chip cookies that were delicious. They were set around the edges, but the centers were moist and would just dissolve in your mouth. 


This is probably a stretch, but would there happen to be anyone familiar with these cookies that may be able to suggest a comparable recipe with baking directions? I've never been able to replicate these tasty morsels. 

flournwater's picture

Scroll down this page:

until you get to:

Soft Batch Chocolate Chip Cookies

Perhaps these are what you're looking for.

dwcoleman's picture

You can probably eliminate some ingredients to help narrow it down.  You'll still need to test lots of recipes though.

I think the recipe you're looking for won't have shortening or baking powder in it. Shortening has a higher melting temperature than butter, and thus results in non flat cookie.

I remember a similar cookie from my High School class, I remember the dough being very yellow.

margieluvschaz's picture

I know the picture looks thick but for what ever reason these cookies always turn out thin for me-with soft middles  they are really great either way{BAF0C1BE-562F-4DBD-82C8-31EF138FA712}

good luck on your quest!


BettyR's picture

I have a friend who worked in a school cafeteria during the 90's. Those cookies were frozen dough chunks that were set out on large sheet pans and popped into the oven still frozen. She would bring a sheet of dough home once in a while and share a few with us from time to time.


My best suggestion would be to make a chocolate chip cookie with butter and then portion them out and freeze them before cooking. Then remove them just as soon as the edges are set but the middle is still slightly undercooked.


I also have a chewy chocolate chip cookie recipe that you might enjoy.

Chewy Chocolate Chip Cookies


4- ounce stick of salted butter

7- ounces shortening

1- pound brown sugar

4- ounces white sugar

1/4- cup heavy cream

2 tablespoons vanilla

1 whole large egg

2 large egg yolks



1 pound + 2 ounces bread flour

2 teaspoons salt

4 teaspoons baking powder

12 ounces semisweet chocolate chips

8 ounces finely chopped pecans


Preheat oven to 325°


In a large mixer bowl, on medium speed, cream butter, shortening and sugars until very light and fluffy…about 5 minutes. Add the rest of the liquids one at a time and beat well after each.


In a separate bowl mix the dry ingredients and stir well to distribute the ingredients.


A little at a time, mix the dry ingredients into the sugar mixture. When all the dry ingredients have been incorporated, add the nuts and chocolate chips; by this time your mixer bowl may be full so you may have to stir them in by hand.


Using an ice cream scoop make dough balls, 2 ounces each and place 6 balls on a parchment paper lined cookie sheet and bake for 18 minutes.


Cool cookies on a cooling rack by sliding the parchment paper off the cookie sheet onto the rack.


Store in airtight container.

Makes 40 cookies





sunflower1998's picture

They had similar cookies at the same time at my high school.  The cheerleaders & band used to sell them as a fundraiser, but I'm pretty sure the dough was bought in huge batches and was made by Otis Spunkmeyer.