Chocolate Chip Cookies

My site has changed a little but my content has not. As a perk of being a loyal follower and reader I’m going to post my favorite chocolate chip cookie recipe!  This recipe is my own and one that I’ve been modifying over the years. It’s soft and crunchy and packed with flavor. Sure, it’s not healthy, but it’s a cookie and cookies are meant to be a treat! Enjoy!

P.S. You should like my page, comment on posts, and join on as a follower. Just sayin. It makes me feel motivated to post more recipes. 

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I added peanuts to these because I thought they would be good.  Yup. They were.

Yield – 3 dozen cookies

Health benefits…errr don’t worry about it. Just enjoy them because cookies are awesome!


  • 1 cup room temperature vegan butter or dairy (using margarine or shortening changes the results)
  • 1 cup packed brown sugar
  • 3/4 cup white sugar
  • 1 Tbl vanilla extract
  • 2 eggs or chia eggs (2 Tbl ground chia + 6 Tbl water)
  • 3 cups unbleached all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp espresso powder (trust me on this)
  • 1/4 tsp ground nutmeg
  • 3 cups semi-sweet chocolate chips


Cream butter and sugars until light and fluffy. About 3 minutes. I use my stand mixer but you could do it by hand if you wanted a workout. Add eggs, espresso powder, and vanilla and mix for 2-3 minutes until fully incorporated.

In a separate bowl whisk together flour, salt, nutmeg, and baking soda and powder. Add flour mixture into the wet ingredients half at a time. (Add half, mix, add the rest) Don’t overdo the mixing here because you still need to add in the chocolate chips.

Incorporate the chocolate chips by slowly mixing with your stand mixer or folding the dough and the chocolate together.

*For the next step I use a metal cookie scoop that looks like a lunch lady mashed potato scooper.  It’s a great investment since you can also use it for making light and crispy falafel too!

Line your baking tray with parchment or a SilPat. You can fit a dozen per tray. Bake at 350 F for 10-12 minutes. I like mine a little underdone so that they are still chewy. Baking for more than 12 minutes will make them very crispy and since they are all butter they won’t spread out and you’ll have a dense ball of cookie. Ew.

These are good fresh out of the oven but they are even better the next day. They will be really crispy the day you bake them but the next day they will have softened up. Much, much better when they are soft. 

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