Chocolate Chip Cookies

chocolate chipThis week has definitely been a chocolate week for sure so I’m thinking there’s no better way to end it than with a classic! Chocolate Chip Cookies! This is just one of the many recipes I know are out there so feel free to share yours below!


  • 2-1/4 cups unbleached wheat flour, spooned and leveled
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 cup packed dark brown sugar
  • 1/2 cup pure cane sugar
  • 1 Tbsp vanilla extract
  • 1 egg + 1 yolk, room temperature
  • 2-3 cups mini or regular semisweet chocolate chips (I prefer the minis)


  1. Preheat oven to 375º degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
  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 (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted dry ingredients in three batches until just blended. Fold in the chocolate chips.
  4. Roll 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray (you can also use a cookie scoop). Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
  5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
  6. Bake for 8 minutes or until edges are barely golden. Cool on baking sheet for 10 minutes before transferring to wire racks to cool completely.
  7. Store at room temperature in an airtight container.
  8. Enjoy!

***Do you currently reside in the Central Ohio area and want to learn more about YL Essential Oils and sample some goodies made by Treats by Taran? Contact me at for more information about our upcoming events!

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