Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 


123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

» Pale Yellow

Cream together butter and sugar until pale yellow.

Better Chocolate Chip Cookies

Tracy Byrne

Growing up my mom always made my dad chocolate chip cookies before he went hunting in the fall.  Helping my mom make these with the directions from the back of the chocolate chip bag is one of my earliest memories of baking.

Since Father's Day is this Sunday and I read the life changing post here, I was inspired to make and send better (if not the best) chocolate chip cookies to my dad!  Apparently I have been making worst case scenerio cookies for years and even though Stella said any chocolate chip cookie is still good, now that I've had these, I disagree!  There are only a few simple changes needed to change ordinary chocolate chip cookies into something extraordinary!!

These cookies have chewiness, gooeyneses, and a variety of tastes dancing across your tongue.  This a perfectly delightful cookie to make and eat!  Here are the tips:

  • Don't over beat the butter, just mix everything until combined.
  • Use good chocolate and use several different types like milk, semisweet, and dark.
  • Add a bit of nutmeg and almond extract for a greater depth of flavor.
  • Chill the dough overnight.
  • Before baking, sprinkle with a bit of salt.
  • When the cookies come out of the oven place another piece of chocolate on top right away!

My cookies look a little wonky because I used a chocolate with a truffle center for topping.  Don't do that!  Use regular solid chocolate!  Please make these cookies, they are a game changer!

Print the recipe.

Chewy Chocolate Chip Cookies Adapted from Brave Tart Yield - 44 (2 tablespoon) cookies

8 ounces (2 sticks) unsalted butter, room temperature 8 ounces dark brown sugar 5 ounce sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoon Kosher salt + more for sprinkling 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon almond extract 1 tablespoon vanilla extract 1 egg + 1 yolk 12.75 ounces flour 18 ounces assorted chocolate chopped small (semi-sweet, dark, milk) extra chocolate for on top

Day 1

  1. Cream butter, sugars, salt, powder, soda, salt, nutmeg, almond extract, and vanilla extract until just combined.  About 1 minute.
  2. Add the egg and the yolk and mix to combine.  Scrape the bowl as needed.
  3. Add the flour and mix until almost all incorporated.
  4. Add the chocolate and beat again.  Try not to over mix.
  5. Wrap the bowl tightly in plastic wrap and refrigerate overnight.

Day 2

  1. Cover baking sheets with parchment paper and preheat the oven to 350 F.
  2. Use a two-tablespoon cookie scoop to portion dough.  Place 8 cookies per cookie sheet.
  3. Gently squish the dough with your palm and sprinkle with Kosher salt.
  4. Bake for 10 minutes and then let cool on the cookie sheet for 2 minutes.
  5. Transfer the cookie to a wire rack and place a piece of chocolate on top.
  6. Let cool completely.