Soft chocolate chip cookies seem to be the cure all to any bad day. …Or at least momentarily they seem to soothe me. I normally don’t bake very often, but I was feeling inspired this morning. And I plan on taking these cookies to a friend who needs a little extra comfort. Back in March or so…one of my favorite food bloggers, Lindsey Ostrom from A Pinch of Yum, wrote a three week series called “Feeding a Broken Heart.” Having gone through a traumatic loss, she found herself comforted by beautiful acts of culinary kindness. The series she wrote was dedicated to helping those who are hurting to find their way again through food.

This past weekend, a close friend of mine unexpectedly lost his father. And I’ve struggled over to figure out what to say or do to ease that kind of sadness and heartache. Cooking for the people I love, is the best way I know how… to show I care. It comes straight from the heart. I know that sometimes the best thing to do is to just listen, but if I can offer some other form of comfort or relief I’ll gladly do so.

So, for my first contribution to #FeedingABrokenHeart, I’m making these super soft chocolate chip cookies. I’ve never really been a huge chocolate fan, but something about a soft and chewy chocolate chip cookie is really comforting. Today has been gray and rainy in Florida, and just taste testing these cookies helped me push through a massive pile of work, laundry, and other miscellaneous to-dos. With all of that being said, I’ll be dropping off a batch or two sometime this week!

So, as far as the recipe goes, I had to do a little recipe testing this morning because 1. I didn’t have a enough brown sugar and 2. I didn’t have enough all purpose flour…

I honestly never have enough of anything…so I just make do with what I have on hand. Baking is very much like chemistry and it doesn’t always work out… but I guess today was my lucky day! And to my surprise.. these were pretty amazing. This recipe made 12 soft chocolate chip cookies that  are melt-in-your-mouth good.  I think my only adjustment would be to add more chocolate chips!


BAKE TIME : 10-12 mins

Makes about 12 cookies


  • 8 tbsp of salted butter
  • 1/4 cup of white sugar
  • 1/4 cup of light brown sugar
  • 1/4 cup of raw coconut sugar
  • 1 teaspoon of vanilla
  • 100g of all purpose flour
  • 100g of cake flour
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 3/4 cup of chocolate chips


  1. Preheat oven to 350F.
  2. Using your microwave, melt the butter. (~40seconds).
  3. Beat all three sugars and butter until smooth. Using a rubber spatula fold in the egg and vanilla extract until combined.
  4. (Most recipes will tell you to whisk in the egg, but over beating your egg can lead to stiff cookies!!)
  5. Slowly add flour, baking soda, and salt. Mix until crumbles form. Then use your hands to press the dough together. It should form into a easy to handle dough.
  6. Incorporate chocolate chips into the dough
  7. Roll the dough into 12 large balls and place a cookie sheet. Bake for 10- 12 mins. DO NOT OVER BAKE THESE COOKIES. I take them out almost exactly at 10 mins.  They will look puffy and barely golden, which is fine. When they cool the turn into dense, buttery, melt-in-your-mouth cookies.


  • The butter should not be hot! It should be mostly liquid after only 30-40 seconds in the microwave
  • You can definitely use 200g of all purpose flour instead equal parts cake flour and all purpose flour. If the dough it too “wet” add flour, but only a tablespoon at a time until you’ve reached a consistency