DSC01091This is a recipe that my 10 year old found and altered. She is becoming a really good baker and makes the best chocolate chip cookies! They're not too sweet and have a great texture. Each cookie has a nice balance of chocolate and cookie. So good, enjoy!


  • 1 1/3 cup Butter, softened
  • 1 Cup Sugar
  • 1 Cup Brown Sugar, packed
  • 2 Eggs, room temperature
  • 2 teaspoons of Vanilla Extract
  • 3 1/4 Cups of All Purpose Flour
  • 1 teaspoon of Baking Soda
  • 1 teaspoon Salt
  • 2 cups Milk Chocolate Chips (12 ounces)
  • 1 Cup Chopped Nuts - OptionalDSC01090


  • In a small bowl. crack both eggs into and add in the vanilla.
  • In a larger bowl, combine flour, baking soda and salt. Mix with a whisk to airate.
  • Using the Kitchen Aid Mixer with the paddle attachment, cream together the sugars (both brown and white) with the butter until fluffy. 
  • On the slowest setting of the Kitchen Aid Mixer, add the eggs and vanilla into the butter mixture.
  • On the same setting, add the flour mixture to the butter/egg mixture and mix until just combined.
  • Using a large spatula, scrape the side of the bowl and mix in the chocolate chips.
  • Cover and chill for several hours, we normally let the dough sit over night.
  • Preheat oven to 375 degrees Celcus.
  • Line baking sheets with parchment paper.
  • Using a table spoon, spoon cookie dough, about 2 inches apart, onto the lined baking sheets.
  • Bake at 375 degrees for 13-15 minutes or until light brown.
  • Once cookies are done, slide the parchment paper with the cooked cookies off of the baking sheet and onto a countertop to cool. Totally easy clean up! We use the parchement between the cookies in the cookie jar, so that they don't stick together.  We tear each sheet into 6 pieces, just large enought to cover each layer of cookies. It makes me feel better to use the paper twice!