One of the first things I learned to make when I was a kid was Nestle Tollhouse Chocolate Chip cookies. So I thought one of the first recipes I wanted to come up with was my own chocolate chip cookie recipe, it has been tweaked a few times through the years, however this latest recipe is to stay!

(Yields: approximately 24)


  • 1 Cup Unsalted Butter
  • 1 ½ Cup Light Brown Sugar (or 1 Cup Dark Brown Sugar and ½ Cup Sugar)
  • 2 large eggs room temperature
  •  ½ TSP Pure Vanilla Extract
  • 1 ½ TSP Kahlua
  • 2 ⅓ Cups All Purpose FLour
  • 1 TSP Baking Soda
  • 1 TSP Cornstarch
  • ½ TSP Baking Powder
  • 1 TSP Salt
  • 1 ½ Cups Ghirardelli 60% Chocolate Chips or chocolate chips of your choice.


  1. In a medium saucepan melt butter until slightly brown, you will smell a nutty aroma.
  2. Let the butter cool for 5 minutes .
  3. Whisk in brown sugar.
  4. Add vanilla and Kahlua and whisk until combined.
  5. Add room temperature eggs one at a time, make sure each one is incorporated.
  6. In a large bowl whisk flour, baking soda, baking powder and salt.
  7. Slowly add dry ingredients to wet ingredients,
  8. Add chocolate chips and mix until combined.
  9. Refrigerate cookie dough for 2 hours.
  10. Preheat oven 350.
  11. Line cookie sheets with parchment paper.
  12. Using a small scoop, place cookies 2″ apart on a cookie tray, bake for 9-11 minutes.
  13. Place the tray on a cooling rack.
  14. Allow the cookies to cool for 5 minutes before removing from the tray.
  15. Enjoy with a glass of milk or wine.