My Cookie Jar

Something about the fall screams Chocolate Chip Cookies in the Smith-Breedlove Household and ever since we have lived together I have been trying to find the perfect recipe that works for me to make and for him to eat. Well George..!!.. I think we got it! And surprisingly the longer these bad boys sit in the fridge the better they taste. The recipe is a mixture of talking with a cookie baking expert and a recipe adapted from here.

So enough with the talking let’s get to the info that brought you here:



YIELD: about 19 large, bakery-style cookies  PREP TIME: 40 minutes, for dough chilling

COOK TIME: about 15 to 16 minutes  TOTAL TIME: about 1 hour


  • 1 cup dark brown sugar, firmly packed
  • 1/2 cup granulated white sugar
  • 1 cup (2 sticks) melted salted butter and cooled, (cut into 1/2-inch cubes before placing into microwave for melting; if using unsalted butter increase the salt listed below from 1/4 to 1/2 teaspoon)
  • 1 large egg + 1 egg yolk, room temperature
  • 2 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups (12 ounces) semi-sweet chocolate chips


  1. Combine the flour, baking soda, salt,  and set aside, don’t over mix.
  2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes,scraping down the sides of the bowl as necessary).
  3. Beat in the vanilla, egg, and egg yolk until light and creamy. (You don’t want the sugar granules to start dissolving so don’t over mix.)
  4. Mix in the sifted, set aside ingredients in three batches until just blended.
  5. Fold in the chips with flexible spatula or by hand.
  6. Roll 2 table spoons of dough into a ball and place on a plate or tray. Cover tightly and chill at least 2 hours, I’ve refrigerated for up to 4 days probably could go longer, if they last :-).Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading
  7. Preheat the oven to 350 degrees. Spray cookie sheet with cooking spray. My favorite is Pam baking with flour.
  8. Place cookie dough onto prepared cookie sheet about 2 inches apart.
  9. Bake for about 10 minutes or until edges are barely golden (will looked under baked). Cool on the baking sheets for 5 to 10 minutes before eating. Let completely cool before storing at room temperature in an airtight container.

Good Luck on your cookies

With more to love,



4 thoughts on “My Cookie Jar

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