The Best Chocolate Chip Cookies


Does anyone else wake up early on the weekends (even though you can sleep in) with the urge to start baking? Looking for a friend!

Lately, I have had the strongest urges to bake. I think it must have to be something with the fall, a warm-up for all the holiday baking that is to come over the next two months. But all week, I think about what delicious sweet treat want to whip up and indulge in over the weekend.

But I always end up with so much left over and once I’ve had a taste, I am usually (I use that term loosely) on to the next recipe and poor M, is left to with 3/4 of a pan of brownies to finish. I try to remind myself every time I bake to cut the recipe in half. It never happens.

Anyway, last week I was feeling nostalgic and decided I wanted to make a batch of old-school chocolate chip cookies. I was feeling fancy so I threw in a few peanut butter chips and some walnuts (M likes a little crunch in his cookies).

Honestly, I did not think these were going to come out as amazingly delicious as they did. Cookies can be tricky though, depending on your preference. They can be too crispy, too cakey, too dense or lacking flavor. I have made many a cookie in my baking career, many times for a quick sweet/chocolate fix and quite frankly they were half-assed, under-measured ( a reason why I love my new measuring cups) lackluster batches. But over time, and lots of research and learning through trial and error (see above), I FINALLY hit the jackpot. I was jumping for JOY in my tiny apartment kitchen when I took my first bite of this recipe.

Soft, a bit crispy, chocolatey, chewy, a hint of salt. Basically heaven.

This non-stick mat is life changing for baking

We even had a friend of ours who is a professional baker try them out. I was expecting him to dissect them and come up with something that wasn’t perfect about them…but he didn’t! He was just as impressed with the recipe, the texture, and consistency. I was jumping for JOY again after he gave his review.

But I’ll let you decide what you think! By the way, the mix-ins are totally personal preference, if you just want to go straight up chocolate chips, have at it; if your not a nut person or allergic, they are completely optional. The fun part about cookies is once you have your base, you can add any mix-ins you like!

The Best Chocolate Chip Cookies

1 cup (2 sticks unsalted butter, melted and at room temperature)
1 1/4 cups packed light brown sugar
3/4 cup granulated sugar
2 1/2 cups all-purpose flour
1 1/2 salt
1 tsp baking soda
2 large eggs
2 tsp vanilla extract
1 cup semi-sweet chocolate chips (I like using Nestle)
1/2 cup peanut butter chips (I like using Nestle) (optional)
1/4 cup crushed up walnuts (optional)
1. Preheat the oven to 375
2. In a medium bowl, whisk together flour, salt, and baking soda
3. In a separate large bowl, whisk brown and granulated sugar
4. Add melted butter into sugar mixture and whisk until evenly combined
5. Into the sugar & butter mixture, whisk in eggs one at a time, and vanilla extract until fully mixed into the batter
6. Into the large bowl, slowly combine the dry flour mixture into the wet sugar-butter mixture
7. Combine until ingredients have been thoroughly combined.
8. Stir in chocolate chips, peanut butter chips, and walnuts until evenly distributed throughout
9. scoop the dough into 1/4 cup portions (I use an ice cream scooper) and add each scoop to a lined cookie sheet (I LOVE my reusable mat)
10. Bake for 10 to 14 minutes – the edges should begin to turn golden brown
Let cool and enjoy!
Bakers Note – IF you have extra time and can wait, let the dough sit in the refrigerator for 10 minutes before scooping and baking. This allows all the flavors to come together. Also, if you don’t want to be tempted by all 24 cookies you can pre-scoop the dough and freeze up to one month and bake when desired -give yourself a few minutes for them to defrost while you preheat the oven, before. Bake as directed above.



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