The One (cookie recipe you need).
We know what you’re thinking—“A recipe?” And listen, we hear you. We’re just as surprised as you are. But here’s the thing: behind the scenes of it all, there’s a mother and seasoned home cook who believes a good cookie belongs in every well-decorated home.
So welcome to our new Saturday Recipe Series—From the Kitchen — where we take a break from sourcing to share the recipes that treat our family. First up? Thee cookie. A chewy, rich, salty-sweet cookie base that you can alter and adjust to be whatever you want.
Now, full disclosure: there’s an egg allergy in our house. So while this recipe technically calls for two eggs, we always skip them. And guess what? They still turn out fantastic. If the dough looks a bit dry without them, a tablespoon or two of water does the trick. (And yes, you can then eat as much dough as you want without fear. You're welcome.)
The Not-So-Secret Ingredients
Wet Ingredients:
2 sticks (1 cup) salted butter, softened to room temperature
½ cup granulated sugar
1 cup dark brown sugar, packed
½ cup light brown sugar, packed
2 large eggs (or none at all—see above!)
2 teaspoons vanilla extract
Dry Ingredients:
2¾ cups all-purpose flour
¼ teaspoon fine salt (plus flaky salt for topping)
1 teaspoon baking soda or powder or both
Mix-ins:
This is where you can get creative---- literally anything goes.
2¼ cups semisweet chocolate chips or chunks (or both—live a little)
Nutella swirl – mix into dough or dollop on top before baking
Peanut butter chips – salty-sweet heaven
Crushed pretzels – salty crunch
Chopped up marshmallows – gooey and golden
M&Ms or Smarties – fun for kids or color-coded themes
Caramel bits or chunks – chewy and rich
Chopped Oreos – cookies in cookies? Yes please.
Always make sure to top with Flaky sea salt for finishing
The Method (Because You’re Fancy)
1.Cream the butter and sugars until light and fluffy. Don’t rush this step—it’s where the magic happens.
2.Add the vanilla (and eggs, if using). If skipping eggs, no problem. Mix it all until well combined.
3.Whisk the dry ingredients in a separate bowl, then gradually mix them into the wet.
4.Fold in the chocolate chips/chunks or whatever you're adding. (Taste test. You know the drill.)
5.Scoop dough balls onto a parchment-lined baking sheet. Chill for 30 minutes if you have the time.
6.Bake at400°F for 9–12 minutes, or until the edges are golden and the centers are just set.
So there you have it- the kind of cookie that disappears before the tray even cools, and the kind we make on repeat.
Stay tuned for more Saturday recipes—we’ve got a few up our sleeve. And in the meantime, go ahead and bake these. Then come back and tell us how you "accidentally" ate four.
-Carla