Chocolate Chip Cookies

  By Tad Mitchell

May 29, 2016

When I first published a family cookbook 25 years ago, my dad, my grandma Mitchell, and I all claimed to have the best chocolate chip recipe. I suppose they each were the best according to the preferences of the reader. I do a couple things different from the standard recipe. I use half butter and half virgin coconut oil. The coconut oil gives the cookies a smoothness. I also add extra chocolate chips. My preferred brand of chocolate chips is Guitard.


½ cup softened butter

½ cup virgin coconut oil

¾ cup sugar

¾ cup brown sugar

1 teaspoon salt

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

2 3/8 cup flour

18 ounces semi-sweet chocolate chips

1½ cups pecans


1Cream butter, coconut oil, brown sugar, and white sugar.

2Add salt and baking soda, cream.

3Add eggs and vanilla, cream.

4Add flour, mix.

5Add chocolate chips and walnuts, mix.

6Spoon golf-ball-sized pieces of dough onto an ungreased cookie sheet.

7Bake at 375 ° for 11-13 minutes.