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  • Writer's pictureTina Hill

Yummy Chocolate Chip Cookies

And then God created...cookies! Amen. I found an awesome chocolate chip cookie recipe online ( that I have been making on the regular. Not good for my figure, but a girls gotta eat, right? I'm all about sharing my awesome finds, so here it is with a few of my own my revisions. You can find the original on the website I enclosed.


8 tablespoons of salted butter

1/2 cup white sugar

1/4 packed light brown sugar

1 teaspoon vanilla

1 egg

1 1/2 cups whole wheat pastry flour (original recipe has all purpose flour)

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup of chocolate chips (** I use premium dark chocolate chips and white chocolate chips)


Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.

Using a stand mixer, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

Add the flour, baking soda, and salt. Mix until crumbles form. Add the chocolate chips and incorporate with your hands.

Roll the dough into 12 - 16 large balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. DO NOT OVERBAKE. This is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet.

Let them cool on the pan for a good 30 minutes or so. They will sink down and turn into these dense, buttery, soft cookies that are AMAZING. These should stay soft for many days if kept in an airtight container.

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