A Choice Chocolate Chip Cookie

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A Choice Chocolate Chip Cookie

Recipes. They are for sharing...or so I thought. I recently saw a friend post the most amazing looking chocolate chip cookie. The kind you see behind the glass at the bake shop. He had been gifted his mother's top secret family chocolate chip recipe and was mastering it. I wanted the recipe and asked my friend if during these unusual days of quarantine he would be willing to share it. His mother quickly rebutted on the Facebook thread that her son better not give that recipe out! Yikes! Top secret really meant no sharing allowed! I am so curious what is it about a family recipe that can't be shared; isn't good food worth sharing? After all, isn't the cook, baker or quality of ingredients used as important to the success of a recipe as the recipe itself?

My husband has a sweet spot for chocolate chip cookies and my kids like anything sweet so if a fresh baked cookie makes for a happy family. I have vacillated between cookie recipes over the years mostly due to how much time I wanted to spend preparing them. Recipes varied from producing breadier cookies to crispy edged and less lofty cookies, but the one I am after is that one my friend posted a picture of- that chocolate chip cookie that has a lava flow affect to it with perfect chewy centers and crispy edges. I am convinced it must just have twice the amount of butter! Feel free to dial us up if you have the answer, if not I will continue experimenting until I find it.

But the recipe below is a foolproof delicious cookie with very little effort. I found it when Hilton released their Doubletree cookie recipe. The difference to this cookie versus others is incorporating lemon and oatmeal. I adjusted it to use dark chocolate morsels instead to semi-sweet for a more intense flavor or at the very least mix the two together to reduce the overly sweet factor. And when you have sweet it is imperative to add some savory by adding salt flakes to the cookies when they are fresh out of the oven. Three dozen go fast in this house, but don’t double the recipe, make them demand more and practice patience!

For the finishing touch plate the cookies on a pretty platter because Tupperware does not do justice to any homemade creations.



A Choice Chocolate Chip Cookie


  • ½ pound butter, softened (2 sticks)
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 eggs
  • 1 ¼ teaspoons vanilla extract
  • ¼ teaspoon freshly squeezed lemon juice
  • 2 ¼ cups flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Pinch cinnamon
  • 2 2/3 cups chocolate chips (equal parts semi-sweet and dark chocolate chips)
  • Salt flakes for sprinkling on top of cookies while still hot from the oven


  • Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 
  • Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 
  • With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Be careful not to over mix.
  • Remove bowl from mixer and stir in chocolate chips.
  • Scoop about a tablespoon and a half about 2 inches apart. 
  • Preheat oven to 300°F. Bake for 20 minutes, or until edges are golden brown and center is still soft. 
  • Remove from oven, sprinkle salt flakes and cool on baking sheet.

Cook’s note: You can freeze the unbaked cookies, and then thaw enough to scoop. Bake according to directions above.






1 Response


June 07, 2020

Thank you! For this fun, interesting post, with your recipe! Lemon juice?! 300° ! Hmmm, trying this recipe TODAY. :-) 💖

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