Mondays are for Chocolate… Chocolate Cookies!

I’m starting this post with a disclaimer. This has NOTHING to do with weddings. But I promise you, it’s worth it. Everyone will benefit from knowing this recipe. No matter where you are in life. You’re welcome.

Okay, so I’m not chef. Or baker. I’m more of a Trader Joes-premade-pop-it-in-the-microwave dinner or make funfetti cupcakes from the box type of person. But the other night I just really wanted to make chocolate cookies… I blame that time of the month haha. But I just HAD to make them. And I really wanted them to be good. So I did what any girl in my situation does: I looked on Pinterest for over an hour. Found one that seemed easy/good enough. Then I went out to get supplies.. and a carton of Chunky Monkey… just in case I screwed it up. haha


And let me just tell you. These cookies are BOMB. They were so good in fact, that my hard-core-paleo-all-day-every-day husband couldn’t stop eating them! I didn’t even have a chance to snap a pic for you. So these photos are courtesy of Christy, over at The Girl Who Ate Everything. She found these originally on and blogged them. Bless you, Christy.

  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted and slightly cooled (THIS IS KEY!)
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semisweet chocolate chips
  • cookies2
  1. Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
  2. Sift together the flour, baking soda and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. If your butter was still hot when you added it your dough may be really wet at this point. Let it rest at room temperature for a couple of minutes if this is the case and then it will be cool enough to scoop into cookies.
  4. Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet (Or just put a dang ball of dough on the cookie sheet and roll it taller than wider!). Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
  5. Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.


Try them out! Let me know what you think! And if you have a recipe that you think is just as share-worth – leave a link in the comments below… I just make get used to this baking from scratch thing :-) xoxo, Emilee


  1. ok, Emilee! These are absolutely the best chocolate chip cookies I have ever had or baked!! I am a big lover of chocolate chip cookies
    Sue McNeilly

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