Vintage HandPicked Recipe: Sally’s Perfect Chocolate Chip Cookies

Staci Strauss

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Editor’s Note: This post first ran on January 24, 2013. It was cold then and it’s even colder now. Check out this recipe and make a batch of Sally’s Perfect Chocolate Chip Cookies. It’s a great way to brighten a gray day (and it will warm up your kitchen!).

Chocolate chip cookies are a classic treat. Most of us have strong memories of coming home from school to find a rack of cookies cooling and tempting us with their unmistakable aroma. Maybe, if we were lucky, we could have one before dinner.

When I was growing up, my grandmother was always in the kitchen. Her recipe for chocolate chip cookies was one of my favorites, so much so, that when I went off to college, I received regular care packages filled with these delicious reminders of home.

The extra egg yolk makes the cookies spread and caramelize around the edges. I have re-created this recipe using my favorite brands of chocolate chips, sugar, flour, baking soda and salt.The eggs and butter are local and from pastured animals, and the raw pecans are from the bulk bin at my local health food store.

Makes about four dozen cookies
Sally’s Perfect Chocolate Chip Cookies

½ cup Ronnybrook unsalted sweet cream butter, room temperature

1/2 cup Wholesome Sweeteners organic sugar

1/2 cup Wholesome Sweeteners light brown sugar

1 whole egg plus one egg yolk from local pastured chickens, room temperature

1/2 teaspoon Bourbon Barrel Foods aged vanilla

1 cup plus 2 Tbl. Bob’s Red Mill organically grown unbleached white flour, sifted

1/2 teaspoon Lima Atlantic sea salt

1/2 teaspoon Bob’s Red Mill aluminum-free baking soda

1 cup SunSpire Fair Trade organic semi-sweet chocolate chips

1/2 cup chopped raw pecans


Gather and measure out all ingredients before you begin, your ‘mise en place’.

Lightly cream butter in Kitchen Aid Mixer on lowest setting, or by hand.

Add sugar and lightly combine. Add egg mixture and vanilla and lightly combine.

Add sifted flour and mix just until combined.

Add in chocolate chips and chopped pecans, mix on lowest setting for 10 seconds

Refrigerate dough for a minimum of thirty minutes, dough can be refrigerated overnight, if needed.

Preheat oven to 375 degrees on ‘Bake’ setting.

Form 1 1/4″ balls of dough, spacing them several inches apart on a buttered cookie sheet.

Bake on a rack in the center of the oven for 10 minutes, until cookies are lightly caramelized around the edges.

Remove from oven and let the cookies set on the cookie sheet for about one minute, remove with spatula and place on cooling rack.

Enjoy your cookies!

Store in an airtight container.

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What’s the secret to your recipe for chocolate chip cookies?

Photo Credit: Staci Strauss

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