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A Very Yummy Chocolate Chip Cookie Receipe

So I know everyone thinks they have the best chocolate chip cookie recipe. I’m here to add to that list! I won’t say it’s the best cookie recipe of all time, because there are thousands of variations out there. But I’ve found that my twist on this recipe has been a consistent hit with all sorts of people!

I took the traditional Tollhouse Chocolate Chip Cookie recipe and tweaked  a few things - I’ve made dozens of batches to really get it down. I’ve bolded my additions and changes to make it easy to follow!

What you’ll need:
2¼ cups of flower
1 tsp of baking soda
1 tsp of sea salt
1 tsp cinnamon
1 tsp nutmeg
3 sticks of softened salted sweet cream butter
1¼ cups brown sugar
¾ cup granulated sugar
1½ tsp vanilla extract
2 large eggs
3 cups semi-sweet chocolate morsels

Preheat oven to 375 degrees.

Mix flour, baking soda, sea salt, cinnamon, and nutmeg in a bowl and set aside. 
*During the holidays, I increase the cinnamon and nutmeg because it tastes like Christmas in your mouth!

In a separate bowl, mix together the butter, brown sugar, granulated sugar, and vanilla extract until creamy. Add in eggs one at a time, beating well.

Gradually add in flour mixture. Once fully combined, add in your 3 cups of chocolate morsels!

Drop rounded scoops onto a greased cookie sheet (I use the mini hand scooper, like this one and a silicone baking mat like this one).

Put in the oven for 6 and a half minutes (sometimes 7 depending on how well they’re cooking). Pull them out when they have a golden brown edge but still look gooey in the middle! Let cool on pan for a couple of minutes and then transfer to a cooling rack.

They’ll stay soft and gooey and I guarantee you’ll be a hit at the next get together! Store in an airtight container for up to 5 days. 

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