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Mrs. Brundi’s Chocolate Chip Cookies

Mrs. Brundi’s Chocolate Chip Cookies

What makes these common cookies uncommon? It’s the scrunching, so don’t skip that step! Mrs. Brundi is a friend of my family’s and is known for always having a batch of warm chocolate chip cookies ready to share with her friends. When she moved away, she shared her secret with us…scrunch your cookie to make it soft in the middle, thick all around, and a little crispy on the edges! Here is the recipe!

Makes 2 dozen cookies

2 sticks butter (1 cup; not too soft)

3/4 C sugar

3/4 C brown sugar

2 eggs

1 tsp. vanilla

2 1/4 C white flour

1 t. baking soda

1 t. salt

3 C chocolate chips

Preheat oven to 375 degrees. Cream butter and sugars. Add eggs and vanilla. In another bowl, mix together flour, soda and salt. Slowly add to wet ingredients and mix. Add chocolate chips and gently mix. Scoop by generous tablespoon size onto greased baking sheet. Bake at 375 degrees for about 10 min. While still warm, use 2 spoons to scrunch cookies on all sides. Let cool. Enjoy with a glass of chilled milk!




Photo credit: Tim Wright

Disclaimer: Recipes on this site are a collection of our favorites. Some are our own recipes and others may have not originated on our site and/or have been adapted from other sites.


  1. Denise Cottrell

    What does it mean to “scrunch” the cookies. Please explain

    • Derick & Jill

      Hey Denise,
      So for scrunching, you just use a couple spoons to push the cookies in (toward the middle) on all sides.

  2. Anonymous

    This is almost the same as the recipe I found online and used last night. It used 2 cups of chocolate chips, and 1 cup of chopped nuts, and only one egg. the dough was a little dry, so it definitely could have used the second one!

  3. Elizabeth NOrman

    I didn’t have enough chocolate chips so I used a 4.67oz box of andies mints and the chocolate chips I had!!!! And it was so good

    • Derick & Jill

      Oh! Wow! Sounds good!


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