Chocolate Chip Cookies

The perfect Chocolate Chip Cookies are crisp on the outside and moist on the inside. If you agree with me, then this recipe is for you. You can’t go wrong with these cookies. When I asked my family what cookies I should bake for the holidays, these Chocolate Chip cookies were at the top of the list.

I have been making this recipe since I was a teenager. I don’t know where it came from, but it has been my go too recipe most of my life. Other recipes that I have tried over the years just don’t measure up. This recipe calls for both chocolate chips and walnuts. Of course you can use any kind of nut you prefer or none at all, but I think the nuts make them extra good.

1/2 – cup unsalted butter (softened)
1/2 – cup sugar
1/4 – cup brown sugar
1 – egg
1 – tsp. pure vanilla extract
1 – cup all purpose flour
3/4 – tsp. salt
1/2 – tsp. baking soda
1/2 – cup chocolate chips
1/2 – cup chopped walnuts (optional)

In a large mixing bowl, cream together the softened butter, sugar, brown sugar, egg and vanilla. Meanwhile, in a separate bowl, sift together the flour, salt, and baking soda. Once the butter is creamy, add in the flour mixture a little at a time and mix until all incorporated.

Fold in the chocolate chips and chopped nuts.

Spoon teaspoonfuls of cookie dough onto a greased cookie sheet or on parchment paper. Space them about 2 inches apart.

Bake in a preheated 375° oven for about 10 minutes or until they are golden brown.

Place the cookies on racks to cool.

Makes about 2 dozen cookies.


Chocolate Chip Cookies

Cantucci (Biscotti)


Cantucci or biscotti as we call them in America, are one of my favorite cookies.  They are crunchy, almond flavored biscuits with just enough sweetness that are perfect for dipping in your coffee.  These were always a staple in my family, especially during the Christmas holiday.

6 – eggs
2 – sticks butter melted
1 3/4 – cups sugar
2 – tsp. Anisette
1/2 – tsp. pure almond extract
2 – tsp. pure vanilla extract
2 – tsp. baking powder
5 1/2 – cups flour
1 – cup almonds (optional)
1 – egg for egg wash
Raw sugar for coating (or any course sugar)

Place the sugar in a large mixing bowl; in the meantime melt the butter. Do not use an electric mixer for this recipe. The cookies rise better when mixed by hand. Once the butter is melted, add it to the sugar and using a whisk, mix until all incorporated.

Whisk sugar and melted butter

Start adding the eggs one at a time and mix. Now add the anisette (I use the liquor, but you can also use the extract), almond and vanilla extracts.

Combine the flour and baking powder and mix in one cup at a time. Do not over mix.  You may need to switch to a large spoon or wooden spoon to mix in the flour.  Once the flour is all combined, fold in the almonds.


Divide the dough into 6 equal parts. Form loaves and place on a large, greased cookie sheet.

Mix one egg with 1 tbls. water and brush on top of the loaves. Sprinkle course sugar on top.


Bake in a pre-heated 350° oven for 25-30 minutes.

Remove the loaves from the oven and slice them into 3/4″ slices.


Place the slices on their sides on a cookie sheet and return them to the oven to lightly toast, approximately 5 min. on each side.

These cookies will last about 3 weeks in an air tight plastic container or they can be frozen for several weeks.