chocolate chip cookies

There’s something about the holidays that makes us all nostalgic about “Home”. Every year scents of pine, spices, and freshly baked cookies can take us back to days gone by. Whether you rent or own, perhaps nothing creates that homey feeling more than baking cookies in your own kitchen.

One of our favorite cookies by far is chocolate chip. But finding the right recipe can be a problem. We’ve come up with a chocolate chunk cookie that you’d typically find in quaint coffee shops or high-end bakeries. It’s thick and chewy on the inside while having just the right amount of “crisp” on the outside.

chocolate chip cookies over b icon

The key is to make them large. These are roughly the size of a meatball, around 2” in diameter. Make sure to chill the dough for at least two hours. This will allow the flour to absorb and the flavors in the batter to meld. Secondly, you don’t want to overbake. Once the outside edges turn a nice golden brown, they are done, even if the center seems a little soft. It will firm up to the perfect chewy texture once the cookies cool. It also helps to bake at a higher temperature (375°).



2 ½ C. All Purpose Flour
¾ tsp. Baking Soda
¾ tsp. salt
1 Cup (2 sticks, softened) Butter
¾ Cup Granulated Sugar
¾ Cup (packed) Brown Sugar
1 tsp. Vanilla Extract
2 Large Eggs
1 Bag (2 Cups) Semi Sweet Choc. Chunks
½ Cup Milk Chocolate Chips
½ Cup Chopped Walnuts or Pecans (optional)


Combine flour salt and baking soda. In a separate bowl, cream butter and sugars. Mix in eggs and vanilla. Gradually mix in dry ingredients. Lastly, fold in chocolate chips and chopped nuts. Place dough in refrigerator for at least 2 hours.

To Bake:

Drop by large, rounded tablespoons onto a parchment baking sheet lined with parchment paper. Bake in a preheated 375° for 9-11 minutes.