chocolate chip cookie recipe

Every summer my husband and I host our parents from India in our second bedroom for 4-10 weeks. No matter how much time we spend together, there never seems to be enough time to make for them all of the American treats they’ve never had before but are enthusiastic to try.

My dad loves to take one of the books he’s reading to our nearby Starbucks to enjoy over a cup of his half-caff coffee. While he’s waiting to receive his coffee, he observes what’s popularly ordered along with, and when he comes home in the evening he tells me about specifics he’s interested in.

Over the weekend he asked me the “flat, round, brown ones” everyone has with coffee. He’s adorable and knowing his fondness for chocolate, I knew he meant chocolate chip cookies, something I’d never baked for them before.

chocolate chip cookie recipe

Well, I made them and they love them. Then yesterday when I brought some for my friends to try, they loved them too and insisted I share the recipe. Here is it. Five things that are important to do: 01) make the dough ahead of time and refrigerate overnight, 02) use coconut spread instead of butter or margarine (it does not add coconut flavor), 03) use chocolate chunks – not chips, 04) sprinkle sea salt on the balls of dough when they’re on the cookie sheet, ready to go into the oven, and 05) eat at least one cookie warm from the oven.

Chocolate Chip Cookies

Prep Time: 45 minutes
Makes 36 cookies.
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 cup Earth Balance® organic coconut spread, softened (butter or margarine can be substituted, but cookies won’t be as healthy or soft)
1 teaspoon vanilla
1 egg
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 12 ounce package semisweet chocolate CHUNKS (don’t use chocolate chips!)
sea salt for sprinkling
chocolate chip cookie recipe
  1. Heat oven to 375ºF.
  2. Mix sugars, coconut spread, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate CHUNKS.
  3. Refrigerate dough for 24-36 hours (important).
  4. Round dough into small balls, about 2 inches apart onto ungreased cookie sheet.
  5. Sprinkle a little bit of sea salt on each cookie (important).
  6. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
  7. Enjoy warm, right out of the oven.
chocolate chip cookie recipe

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HT: Recipe modified from Gold Medal® Flour Ultimate Chocolate Chip Cookies.

Images / by Sarah Sarna. Chintz fabric in backdrop: Pyne Hollyhock Print in Indigo; Pattern 174452 by Schumacher. /

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Author: Sarah Sarna

Interior Designer and Author at, empowering women to decorate and dress with confidence.