Grace Esler

Chocolate Chip Cookies

Grace Esler
Chocolate Chip Cookies

As a holiday gift to all who's reading, I'm letting you in on a little family secret! This recipe was taught to me at a young age from my dear momma and has practically been embedded in brain since then. Each year I bake multiple batches of these and give them to those I love most. So, consider yourself lucky because these babies will win over anyone's heart and tummy in one bite! Enjoy, and happy holidays!


Chocolate Chip Cookies

(makes 25-30 cookies)



- 2 sticks of unsalted softened butter

- 3/4 cup of light brown sugar

- 3/4 cup granulated sugar

- 1 teaspoon of vanilla extract

- 1 egg (room temperature)

- 1 teaspoon of baking soda

- 1 teaspoon of salt

-  2 ½ cups of all-purpose flour

- 1 cup of semi-sweet chocolate chips

- 1 cup of white chocolate chips




Preheat the oven in convection mode to 350 degrees F. In a large mixing bowl, cream together the softened butter and sugar. Make sure this is done thoroughly as this is the base for creating an evenly soft cookie! Once creamed, add the vanilla and egg and stir until combined. Next, add the baking soda and salt and again, stir until combined. Once smooth, gradually add the flour in 3-4 portions so the dough doesn’t become overly mixed making it too tough. Finally, add the chocolate chips (I’ll add an extra ¼ cup to make them extra chocolately!).


With clean hands, roll the cookie dough into balls about the size of a golf ball. Tip: the larger the cookie, the more soft/chewy the center will be! Space the cookies about an inch and a half apart as they will need room to spread. Bake at 350 F for about 12-15 minutes. I usually check on them after 12 minutes and adjust the cooking time until they are lightly brown around the edges and still light in the center. Cool on a wired rack for 2-3 minutes and enjoy warm!

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