Chocolate Chip Cookies

Chocolate Chip Cookies

September 08 , 2015 by: Michelle Lancaster Dessert

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I’m baaaaaack!!!!!!

I know, I know. I’ve been M.I.A. to be honest, I’m not a very good blogger.  Between moving, selling my house, and vacations I just did not have time to blog, I promise to do better. Now that school is back in session. The family is back to a normal routine, well as normal as one can expect from our crazy family. But you gotta love the curve balls life throws your way from time to time. It keeps things interesting, and I love interesting.

Ok, so back to my cookies. Did I mention I have found the best recipe for chocolate chip cookies. They are delectable. I mean seriously, these are by far the best chocolate chips cookies I’ve ever baked. They are also Mark’s favorite cookies. So, you can definitely say these cookies are Mark Approved. These recipe makes about 48 cookies so I always bake Mark a few then freeze the rest. That way during the week he can pop a couple in the oven at night and have a special little treat even when I’m not around.


Chocolate Chip Cookies

Chocolate Chip Cookies


  • 2 1/8 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 12 oz bag of milk chocolate chips
  • 1 cup semi-sweet chocolate chunks
  • 1 1/2 cups walnuts, finely chopped
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup light or dark brown sugar, tightly packed
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla extract


  1. Preheat oven to 375
  2. Sift flour, baking soda, and salt, set aside.
  3. Mix together chocolate chips, chocolate chunks, and walnuts, set aside.
  4. Using a stand mixer (medium speed) with the paddle attachments cream the butter and sugars until well mixed and light. Scrape down sides, add one egg, mix for 5 seconds, scrape down sides, add second egg, mix for 5 seconds, scrape down sides, add vanilla, mix for 5 seconds, scrape down sides.
  5. Now your going to add your flour mixture in 4 batches. The first 3 batches will be on low speed, scraping down the sides after each addition. Before adding the 4th batch add the chocolate chip/nut mixture. DO NOT over mix.
  6. Using an ice cream scoop, scoop dough onto a cookie sheet lined with parchment paper. Bake for 8 - 10 minutes. Depending on your oven. I like mine a little gooey.
  7. If your not baking them all you can put them in the freezer to freeze then transfer them to a zip lock bag.
  8. Enjoy!



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