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Erica's Chocolate Chip Cookie Recipe


As those who have read my memoir know, the chocolate chip cookie recipe I got from my dad was

very helpful in helping me connect with people at one of my jobs. So if you're ever interested in

giving it a try yourself, here it is!


This is the original recipe, along with notes for how to make adjustments for some of the more

common allergies, or for those who are vegan.


  • 1 cup (2 sticks) butter (adjustment: I've used Earth Balance soy butter for people who are allergic to dairy or are vegan)

  • 3/4 cup sugar

  • 3/4 cup brown sugar

  • 1 tsp. baking soda (adjustment: if you're not using eggs, and/or going gluten-free, you may want to add an extra 1/2 tsp.)

  • 1 tsp. salt

  • 1 egg (adjustment: I've used 1 tbsp. ground flaxseed mixed with 3 tbsp. warm water - let sit for a few minutes - for people allergic to eggs or who are vegan, though you could probably also use Egg Replacer)

  • 1 tsp. vanilla

  • 12 oz. bag chocolate chips (adjustment: for those who are very dairy conscious or vegan, you can find vegan chocolate chips at places like Whole Foods)

  • 2 1/2 cups flour, or more as needed (adjustment: you can use gluten-free flour for those with gluten allergies)



  1. Pre-heat the oven to 325 degrees.

  2. Melt the butter, but be careful not to boil. Put in a mixing bowl.

  3. Add the sugar, brown sugar, salt, baking soda, egg (or replacement), and vanilla to the melted butter. Stir by hand until combined - it should develop a lovely caramel color.

  4. Add the chocolate chips and stir to incorporate. 

  5. Add the flour (I tend to do a cup at a time) and stir in. If the mixture still looks a bit wet after 2 1/2 cups, add a little more, perhaps a 1/4 cup. The goal is to get it all combined without being too wet or too crumbly.

  6. Place batter in rounded spoonfuls on ungreased cookie sheets. (I like to line mine with parchment paper for more even cooking, and easier clean-up, but it's not necessary.) Space about an inch apart.

  7. Bake for 10-12 minutes, until a light brown. (Tip: when you can start to smell them, you may want to check them.)

  8. Let cool for a few minutes before removing from the sheet and putting on a cooling rack. Or, enjoy straight from the oven if preferred.

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