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Who Likes Chocolate Chip Cookies?

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Better yet – who likes soft, gooey, melt-in-your-mouth chocolate chip cookies?  I do!!  I really, really do.  Ever since I ditched the Tollhouse recipe, I have been searching for a version that tasted like Tollhouse, but had better ingredients.  Above all, it had to be soft.  I didn't want a cardboard cookie that tasted like wheat.

Here is my answer, friends.  It is now my go-to chocolate chip cookie recipe that I love.  I get that this is still a treat and no matter how wholesome my ingredients, sweets should be consumed sparingly.  (I wonder how many I have eaten since the writing of this post!)

My kids love helping me make cookies.  My daughter and I dumped all of the ingredients into the mixer, mixed it all up, and then tried really, really hard not to eat it all with a spoon.

Then, with a healthy pinch of patience, I stuck the dough into the fridge to chill for an hour or two.  When I was ready – ahem – when IT was ready, I just removed enough dough to fill one cookie sheet and popped them in the oven.  I like only making a few at a time, so that I don't have a TON of cookies laying around.  I haven't tried this yet, but I would like to just ball up all of the dough and then stick them in the freezer.  Then I would have cookie dough that is oven ready!

As soon as the cookies were cool enough to handle, we dove right in.  There is something delightful about a warm and gooey cookie that shouldn't be missed out on!

chocolate chip cookies - www.ohlardy.com

Soft and Gooey Chocolate Chip Cookies



  • Cream the butter and sugar
  • Beat in the eggs and the vanilla
  • Mix all of the dry ingredients and add that to the wet ingredients
  • Stir in the chocolate chips
  • Chill the dough for a few hours (or as long as you can stand it)
  • Ball the dough and bake in a 350 degree oven for 12 to 15 minutes
  • Allow to cool and store in an air tight container on your counter

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chocolate chip cookies - www.ohlardy.com



  1. Ladies, my sister-in-law mentioned that she saw a piece on Good Morning America about quinoa chocolate chip cookies. I am curious to try, but fear the outcome…Any experience with them?

  2. I have never tried to make a quinoa cookie. But, don’t be fearful! Give it a try and let us know. The worst thing that could happen would be that they are terrible and you throw them away. All cooking is an experiment. Bake those cookies! -kl

  3. Any suggestions for GF cookies…would almond flour or Bob’s GF all purpose flour replace the pastry flour?? Thanks:)

    1. I haven’t tried this particular recipe with a gluten free flour. I do have an almond flour cookie recipe that I use, but it isn’t my own. I can give these a try with a GF flour and let you know!

  4. I cook them all and freeze the cookies. Thaw at room temp or in a 250* oven if you want warm cookies. Can pack 1 or 2 in a lunch and they will be thawed out in time!

  5. Who doesn’t love chocolate chip cookies especially with a well-written instruction?! I’m always up for trying new recipes so I will have to give this one a try!

    I’m so glad I found this.

    Thank you so much Kelly for putting this together

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