December 15, 2017

Chocolate Chip Cookies

I have to put disclaimers up here very quickly before I publish any more tantalizing photos of these ooey-gooey-chocolatey chip cookies.

I am a big advocate of eating healthy.  Really.  I am.

But I also believe that life is short and sometimes hard and chocolate can make life better.

So my eating philosophy is this:  Eat well as much as you can.  And enjoy desserts sometimes, too.  The end.

My second disclaimer is this:

The recipe is not my own original recipe.  It is not an ancient secret from my Grandma’s kitchen.  Or my Mom’s.  Or any aunt, sister, cousin,  god-mother, or friend.

It’s the good old Nestle Tollhouse Chocolate Chip Cookie recipe.  There.  I said it.

Now, before you quit reading this to click on my contact button to send me hate mail, please hear me out.

Though this recipe is in my opinion, by far the best (and believe me, I’ve tried a bunch), there’s an art to making them well.

So, don’t leave.  I’m telling my secrets here today.

Would you just look at that?

Does it get any better than fresh, warm, chocolate chip cookies?

Okay, so my secrets to those beautiful, light golden edges, not too crisp, but not too soft in the middle, either, delicious chocolate chip cookies!!!

1.  Follow the recipe exactly, except for one thing:  add a bit too much vanilla.  About 1/2 teaspoon to a whole teaspoon too much.  Ooops!

2.  Bake on a stone cookie sheet.  Like this:

3.  Bake until ALMOST ready to take out of the oven.  Then….let cookies sit on stone cookie sheet until cooled just enough to take off the pan without crumbling all up.  The result is the slightest crunchy bottoms, but the cookies still have the slightest gooey center at the same time.  Doesn’t that sound like the perfect chocolate chip cookie to you?

In case you don’t have the recipe memorized like I do, here it is for printing:



  1. Oh goodness, yes! Extra vanilla and dark brown sugar seem to work best for me, too.. and I absolutely LOVE to add oatmeal! I will try using our stone.. sounds genius!
    My mom read once that a trick to vanilla is to always add it at the end of your recipe.. It’s more potent. I’ve used this method, and I see a difference! I kind of want to bake cookies, now.. 🙂

  2. Okay…I think we’re gonna have to have a Chocolate Chip Cookie throw down…’cause I think mine are the best. lol

    Actually, they are very simliar. I’ll raise you your 1 1/2 tsp of vanilla and make it TWO teaspoons of vanilla. I’ll also see you your 2 eggs and reduce it to one! 😉 Other than that…very similar.

    And yes…the stone is a must! Your cookies DO look mighty good! 🙂

  3. My mom used this recipe, and now I do too. It is the best recipe, except I do make it without nuts! I think they always turn out the best when I never melt the butter in the microwave and then let the dough cool in the fridge before baking.

  4. Veronica says:

    How do you alter this for the freezer? Do you freeze the cookie dough, or the cookies?

    • Hi Veronica! I make cookie dough balls and freeze them. Then, when time to bake, either thaw first and bake as normally, or simply bake for a bit longer. 🙂

      • Veronica says:

        Oh that makes sense! A big bowl of frozen cookie dough wouldn’t be easy to use 🙂 Thanks, Brandy!

  5. This is my favorite Chocolate Chip Cookie recipe too!! I was just wondering if you always buy the Nestle chips or another kind?? 🙂

  6. I use this recipe all the time. Although they do come out really delicious I am having some tr I trouble with the cookied. After they get done baking they are really sticky and not that fluffy if you will. I follow the recipe to a T and I don’t alter anything. Does anyone gave any idea on what I’m doing wrong or need to change?

    • Carissa says:


      Is you butter slightly or fully melted instead of softened? If it’s more than just soft, even partially melted, it will change the consistency of the cookies. Also if it’s sticky it may not be fully cooked yet.

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