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Chic Chocolate Chip Cookies

I like to call these my chic cookies because they are simply the classiest gift you can bring to a dinner party...but only if their homemade and packaged nicely! I mean who would refuse biting into a warm chocolaty chip cookie. When you make a batch of these divine beasts, make sure you prepare extras for the swarm of people living in your house who will hover over you until you finally give in and let them have one. And in 5 minutes, they'll be back for more - trust me!

Photograph by The Succulent Kitchen
You can get our delicious ginger sugar and cyprus sea salt at


2 1/2 sticks unsalted butter (softened)

1 c. brown sugar 1/2 c. Jamaican Ginger Sugar 2 tsp. vanilla extract 2 eggs 2 3/4 c. all-purpose flour (or gluten-free flour, we use Cup4Cup brand ) 1 tsp. baking soda 3/4 tsp. Cyrus sea salt 2 c. semisweet chocolate chips or Lily's brand (which is low in sugar)

How To:

1. Preheat oven to 375º and line a large baking sheet with parchment paper. 2. Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs. 3. In a separate bowl, mix flour, baking soda and salt. Stir into butter-sugar mixture. Fold in chocolate chips. 4. Roll dough into 1-inch balls, placing them about 2 inches apart on prepared baking sheet. Bake cookies for 10 to 12 minutes, or until lightly golden

I like to finish these delicious cookies off with just a touch of flaked cyprus sea salt and my ginger sugar.

Make Ahead

The cookie dough can be tightly rolled with plastic wrap into a log and stored in the freezer for up to 2 months. To bake, remove the dough from the freezer and slice into 1/2-inch pieces. Place on cookie sheet, allow to defrost for 10 minutes, then bake for 10 minutes.

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