So a few days ago I was having this insatiable desire for chocolate chip cookies. Man, I tried ALL day to forget about them, but by the end of several hours of suffering while I craved these chocolate chip cookies I finally decided I could no longer live without them. My hankering was too strong. (For all you skinny people out there- I fear this is a problem you seldom have unless you are pregnant!) #FatGirlProblems. Ha. Ok, continuing on- It hit about 11:30 at night and I decided I was giving in and started gathering my cooking gear to bake me some cookies!

Of course, with MY luck, I did not have all the ingredients. Missing Brown Sugar. (No surprise, somehow I am always missing just ONE key ingredient any time I cook anything.) I looked high and low for any possible sign of it, but the brown sugar remained MIA. Perfect. Just Awesome. I don’t know any good recipes for chocolate chip cookies that don’t include brown sugar. So it was time to turn to the source of all information….the Internet. After a lot of searching, I FINALLY came across this recipe and I decided to give it a whirl.

Let me tell you, I was pleasantly surprised! I thought for sure that if the recipe didn’t have brown sugar it would be terrible, but this one was rather delicious. And the cookies were SOO soft! (Yep- I am totally a soft cookie kinda gal!) They had a slight hint of a shortbread-y type flavor, which I loved and I would definitely make them again! I think in general I am still a brown sugar cookie lover, but these sure were great- and they are especially great if you are like me and don’t ever have quite all the ingredients you need! (Sometimes I have to get quite creative with my cooking!)



  • 1 cup of Butter (2 sticks generally)
  • 3/4 cup Granulated White Sugar
  • 2 Eggs
  • 2 teaspoons of Vanilla Extract (I am a vanilla addict and refuse to go to rehab for it- so I LOVE that this recipe calls for a larger portion of vanilla than most!)
  • 2 1/4 cup All-Purpose Flour
  • 1 teaspoon Baking Soda (If you live in high altitude areas like I do, I suggest doing 1/2 soda and 1/2 Baking Powder)
  • 1/2 teaspoon Salt
  • 2 cups Chocolate Chips (or in my case- whatever is left in the bag!)
Notice this picture is missing the baking soda. My bad. Just DON’T forget it when baking your cookies!!


  1. Start with preheating the oven to 375 degrees. Unless you have my oven- which I have mentioned in previous posts is actually an inferno hotter than the sun and I always have to use a way lower setting. But for everyone with NORMAL ovens that aren’t the spawn of evil, preheat to 375.
  2. Use a hand mixer and blend the butter and sugar into a creamy paste. THEN add the eggs and vanilla and blend until mixed.
  3. In a separate bowl, mix the flour, baking soda, and salt. Or if you hate doing dishes like me, use the same bowl- just be careful to mix together the dry ingredients extremely well before blending them with the wet ingredients underneath! Really it is just better to use a separate bowl so you know you can mix it thoroughly without worrying- but hey, I am lazy and HATE dishes, so I use one bowl!
  4. Use a spoon to hand-stir in the chocolate chips
  5. Drop rounded spoonfuls of dough onto your baking sheet, keeping them about 2 inches apart
  6. Bake in the oven for 7-10 minutes, until you start to see a SLIGHT goldening on your cookies. (Not TOO golden or they end up burning or coming out crunchier than you want- unless you like crunchy cookies- in which case gold them to your heart’s content. Trust me however, this recipe is much better soft!)
  7. Once you remove the cookies from the oven, let rest on the baking sheet for 3 minutes before removing. Then transfer to a wire rack to cool completely.

Bon Appetit!