honey chai tea latte

cl 2Honey Chai Tea Latte. We all know it, love it, and want some more of it. A sweet and spicy drink with a creamy finish. Hot or cold…this drink is a comforting treat.

When I think of chai, I think of:

Lofty coffee shop, rainy days, my sweet sister, wholesome ingredients, coffee cake, great company, Savory Spice Shop, ginger, and good reads.

chai ingredients 1When making your own chai tea at home, the first thing to do is to gather all of your spices and tea together. I love when I have the time to measure everything out ahead of time and see how each ingredient plays its part. It’s a beautiful thing. Literally.

chai ingredients

chai ingredients 3Then you start boiling, steeping, and incorporating. Look at all that delicious milk and honey. Two of my favorite things.

chai makingAnd straining all the liquid into a pretty teapot is the last step. Of course, it doesn’t have to be a pretty teapot. It can be strained into anything you like!

cl 3

Honey Chai Tea Latte (serves 4-6)


  • 2 bay leaves
  • 3 pieces of crystallized ginger
  • 1 cinnamon stick
  • 7 green cardamom pods
  • 1 tsp. cloves
  • 1/2 tsp. black peppercorns
  • 1/2 tsp. fennel seed
  • 1/2 tsp. anise seed
  • 2 Tbsp. strong black tea (I used darjeeling)
  • 6 cups water
  • 1/3 cup honey
  • 1 cup milk (skip the milk if you don’t want it to be a latte)


  1. In a medium saucepan, add all the spices to 6 cups of water. Bring to a boil.
  2. Reduce the heat and let it simmer for 5 minutes. Then cover the mixture with a lid and let it steep for 15 minutes.
  3. Uncover and then add the black tea. Bring to a boil for 5 minutes.
  4. Add the honey and stir. Then slowly stir in the milk. If you don’t want it to be a “latte” you can skip the milk, and move on to step 5.
  5. Strain the liquid through a fine mesh sieve into a teapot or jar.
  6. Serve & Enjoy!

cl 1

I’ve been enjoying Honey Chai Tea Lattes all week. And you can too! By the way, the pretty cake is from Nothing Bundt Cakes. Cinnamon Swirl – a perfect pairing!

Definitely making this again. Let me know if you have any questions.

xo sarah


candied almond biscotti

We are right in the middle of summer changing to fall here in Southern California and the weather is still a bit unpredictable. However, here is one thing about your mornings that don’t have to be that way: Candied Almond Biscotti. This week, I have a recipe to make your morning coffee routine hit a new level of awesome. Grab your travel mug, a couple of these biscotti, and hit the road! You are set.

Candied Almond Biscotti

What inspired this scrumptious breakfast treat? This recipe in particular was inspired by our friend Leilani. She had a birthday last week and I was so excited to bake for her. She is a lovely woman with all the makings of sugar, spice, and everything nice. What better to give her than a big batch of Candied Almond Biscotti! They’re light, toasty, and they feel like you’re eating something super fancy-pants. I have always been a fan of giving and receiving food for gifts. It’s something people can delight in for days and they will think of you when they enjoy each bite. So fun!

CAB process 2You get to spice and candy the almonds! This was my favorite part of the recipe. And the cayenne pepper? Genius. Thanks Joy.

CAB process 3Creaming butter, sugar, eggs, and all that good stuff in my beloved KitchenAid.

CAB process 4I didn’t get a good picture of the two portions of dough before they initially went in the oven, but here they are all cut and ready to baked one more time!

Candied Almond Biscotti 2These are UHHH-mazing. Make them. Do it now. 5, 4, 3, 2, 1…do it now! GO.

Candied Almond Biscotti

Makes about 2 dozen biscotti


For the Candied Almonds

  • 1 1/3 cup of raw almonds
  • 1 large  egg white (do not discard the yolk – it will be used in the biscotti dough)
  • 1/2 cup granulated sugar
  • 1 tsp. ground nutmeg
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper

For the Biscotti

  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 3/4 stick of butter (6 Tbsp.) at room temp.
  • 1 cup granulated sugar
  • 1 egg and 1 egg yolk
  • 1 tsp. vanilla extract
  • Cinnamon sugar mixture: 2 Tbsp. sugar & 2 tsp. cinnamon


For the Candied Almonds

  1. Begin by making the candied almonds. Place rack in the upper third of the oven and preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. Separate your egg white into a medium bowl and whisk vigorously until it foams and white bubbles begin to form. Whisk in the sugar and then the spices and salt until the glaze is opaque.
  3. Toss the almonds in the glaze until well-coated, then spoon coated almonds onto prepared baking sheet. Save any extra glaze to add to the biscotti dough later on.
  4. Bake for 35 minutes until the almonds are golden brown and smell toasty. Remove from oven and allow to cool. Once cool, chop into small pieces.

For the Biscotti

  1. Keep the oven at 325 degrees F and place racks in the upper portion of the oven. Line 2 baking sheets with parchment paper.
  2. Mix the flour, baking powder, spices, and salt in a medium bowl.
  3. In a separate bowl (I used my stand mixer with the paddle attachment), cream together butter and sugar until light and fluffy. Scrape down the sides of the bowl and beat in the egg, egg yolk, and then the vanilla extract. If you did have extra glaze leftover from the almonds, add that to the mixture as well.
  4. Add the flour mixture all at once to the wet mixture. Mix until a stiff dough is formed. Fold in the chopped almonds.
  5. Divide the dough in half. Place each portion onto a prepared baking sheet and form each portion into a 9-inch long log shape. Bake the two logs on two different racks in the oven for 20 minutes.  Rotate the cookie sheets for even baking and bake for another 25 minutes until firm and golden brown.
  6. Remove logs from oven but keep the oven on.  Let biscotti cool until able to handle.  Using a large serrated knife, cut logs into 1/2-inch wide diagonal slices.  Place biscotti on their sides on 1 of the baking sheets and sprinkle with cinnamon sugar.  Bake once more for 10-15 minutes until golden and delicious.
  7. Enjoy and remember to eat these up quickly! They will last up to 1 week in an air-tight container.

Candied Almond Biscotti 3

Candied Almond Biscotti + A cup of sweet and creamy coffee = Heavenly. Excuse me while I go enjoy a piece!

xo sarah

candied key lime margarita

photo (30)

My drink of choice: lime margarita. All the flavors are amazing: salty, sour, and sweet. And paired with some fresh homemade Tacos…bliss.

photo (26)

The drink is so simple! Tequila, lime juice, cointreau, and ice. But we’re taking it up a notch today: candied key limes covered in sugar and chili powder. This is happening.

photo (28)

Candied Key Lime Margarita

CLICK HERE to find the candied lime recipe I used. Note: I used key limes instead of regular limes and added 1 Tbsp. of chili powder to my sugar mixture. Serves 1 margarita lover.


  • Candied key limes, 3 per drink
  • wooden skewer
  • 1 key lime wedge
  • 2 Tbsp. sugar, for rim
  • 1 Tbsp. coarse salt, for rim
  • 1 oz. gold tequila
  • 1 oz. sweetened lime juice
  • 1 oz. cointreau


  1. Wet the rim of a glass tumbler with a lime wedge. Pour salt and sugar onto a small plate. Turn glass upside down into the salt and sugar mixture to generously coat the rim. Fill glass with ice.
  2. Add Tequila, sweetened lime juice, cointreau and stir.
  3. Place 3 candied key limes onto a small wooden skewer and lay across the top of the glass. Enjoy!

NOTE: If the drink is too strong for you, just add some club soda for some bubble.

photo (35)

xo sarah

martha meal

photo (31)Last month, my close friend Brittan and I collaborated for the first time with cooking, crafting and sipping yummy drinks….all for the sake of blogging. And for fun. We have A LOT of fun! We call it “Martha Meal” and it’s my favorite!

Martha Meal is inspired by Martha Stewart Living magazine: the photos, her calendar, the DIY sections, and the FOOD! Oh, the glorious food.

This was our menu/collaboration this month:

  • Cotija Corn Tacos with Lime and Mango (Brittan…coming soon)
  • Cotija Black Bean Tacos with Cumin Sweet Potatoes and Jalapeno
  • Candied Key Lime Margarita
  • Homemade Butter (Brittan…coming soon)
  • Crispy Chili-Cinnamon-Sugar Tortillas with Homemade Butter
  • DIY: Coffee Filter Water Lily Centerpiece (Brittan…coming soon)

photo (27)

Our day began by dying the coffee filters in beautiful shades of red, pink and green. They looked so beautiful hanging out to dry. For the full DIY check in with Brittan soon. She is planning a GORGEOUS wedding right now, so the list of DIY’s for her is pretty much endless.

Then we were ready to eat! Here we go!

Cotija Black Bean Tacos with Cumin Sweet Potatoes and Jalapeno

photo (36)These tacos were just the right amount of spicy, sweet and hearty. I will be making these tacos again and again. This black bean and sweet potato salad would also make a great side dish to any meal. Serves 4.


  • 1 medium sweet potato, peeled and cubed
  • 2 Tbsp. EVOO
  • 2 tsp. cumin
  • Sprinkle of salt and pepper
  • 1 can of black beans, drained and rinsed
  • 2/3 cup of cotija cheese, crumbled
  • 2 tsp. lime zest
  • 2 Tbsp. lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup scallions, thinly sliced
  • 1 very small jalapeno, seeded and diced
  • Lime wedges for serving
  • 12 corn tortillas


  1. Preheat oven to 400 degrees F. Peel and chop your sweet potato into cubes. Toss the sweet potato cubes in olive oil, cumin, and salt and pepper and lay on to a rimmed baking sheet. Roast for 25 minutes or until golden and cooked through.
  2. In a medium bowl, combine the beans, lime zest, lime juice, cotija cheese, jalapeno, scallions, and cilantro. Toss in the sweet potatoes when ready.
  3. Broil tortillas on a baking sheet. Dish desired amount of black bean and sweet potato salad into tortillas. Garnish with cilantro and serve with lime wedges
  4. Enjoy!

The smoky cumin on the sweet potatoes and the sharp cotija flavor cut by the zesty limes….it’s truly mouthwatering. Want to come to our place for dinner? Taco Tuesday just got a whole lot better. And with a cold margarita? Things just got better.

photo (34)

And what meal would be complete without dessert? After filling up on tacos and margaritas you really feel like something simple.

Crispy Chili-Cinnamon-Sugar Tortillas with Homemade Butter

photo (38)This dessert takes cinnamon sugar toast to the next level. All the goodness of cinnamon, sugar, and melty butter with the crunch of a crispy corn tortilla and the bite of chili powder. Serve as many tortillas you can spare and as many as you can possibly fit in your belly.


  • Butter (Easy Homemade Butter recipe by What She Would Have Worn soon!)
  • 1/4 cup sugar
  • 1 Tbsp. cinnamon
  • 1 tsp. chili powder
  • Corn tortillas


  1. Broil tortillas on a baking sheet.
  2. Mix together sugar, cinnamon & chili powder in a small bowl.
  3. Spread butter onto warm tortillas, sprinkle with sugar mixture, and fold into quarters.
  4. Bite into the goodness. Enjoy!

photo (37)

Martha Meal strikes again! Tacos + Margaritas + Mariachi music in the background = One heck of a Tuesday Night! Much much love.

xo sarah

the perfect artisan bread

artisan breadThis bread was a surprising and positively wonderful kitchen success.

A beautiful loaf of homemade Artisan Bread and there’s NO-KNEADING? It’s crusty on the outside and fluffy on the inside and there’s NO-KNEADING? It will impress every human soul with a heart for carbs and there’s…..NO-KNEADING? Yup. Truth.

This bread will change your life for so many reasons. The possibilities of deliciousness are endless: simply slather a toasted slice with lots of salted butter. Dip it in a big bowl hearty vegetable soup. Use it as the perfect side to your eggs-any-style. Make it the perfect slate for your avocado toast. Try it sprinkled with cinnamon-sugar or covered in copious amounts of peanut butter, honey, and bananas!

Okay…I’m getting up now to take my flour canister out of the cupboard. This bread is happening. Thank you to Frugal Living NW for this amazing recipe. I, and my carb-loving husband, are forever grateful.

Here’s a couple of facts/tips from hers truly:

  1. This bread is consistently good. It’s a staple for the home.
  2. This bread comes out to roughly 0.74 cents/loaf!
  3. Don’t be afraid of all the steps. The steps are there to help and this bread is possible for bakers of all skill levels.
  4. This bread requires a significant rising time…12-18 hours to be truthful. This allows for more fermentation which yields more flavor (yay for flavor). Start your rising the night before and you’re set to go for the next day! No problem.

Amazing Artisan Bread
slightly adapted from Frugal Living NW


  • 6 cups of bread flour (recommended) or all-purpose flour (which I used and it worked great), plus more for work surface
  • 1/2 tsp. of instant or active-dry yeast
  • 4 tsp. of kosher salt
  • 2 2/3 cups of cool water


  1. In a large bowl, combine the flour, yeast, and kosher salt. Add the water and stir until all the ingredients are well incorporated. The dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. When the dough has: risen, color has darkened slightly, smells yeasty, and bubbles…it is ready! Suggestion: Start this first step the night before and then you are set to go the next day!artisan bread dough
  2. Flour your hands and your work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice to form a ball.
  3. Take a clean cotton or linen (not terry cloth) tea towel and sprinkle its surface with flour, cornmeal, or wheat germ to prevent the dough from sticking to the towel as it rises. You can also use a floured piece of parchment paper on the towel to make the dough ball easier to handle. Place the dough ball, seam side down, in the middle and dust with more flour. Cover the dough with the (parchment paper and) towel and let it rise for 1-2 hours at room temperature, until it has doubled in size.artisan bread 3artisan dough rising
  4. After about 1 1/2 hours, preheat oven to 425 degrees. Place a 6-8 quart heavy covered pot, such as a cast-iron Dutch oven, in the oven as it heats (Martha Stewart makes a great one for those of us who can’t afford Le Cruset). When the dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; flip the dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Suggestion: For that little something extra, drizzle the dough with some Extra Virgin Olive Oil and sprinkle with more kosher salt.
  5. Cover and bake for 40 minutes. Uncover and continue baking for 10-15 more minutes, until the crust is a cracked and golden. The internal temperature of the bread should be around 200 degrees. You can check this with a meat thermometer, if desired.
  6. Remove the bread from the pot and let it cool completely on a wire rack or cutting board before slicing.

artisan bread 4

More Suggestions: It would be an amazing addition to add rosemary or roasted garlic to the dough before baking. Adding honey and oats might be an option as well. Or try drizzling the top of the dough with Extra Virgin Olive Oil and a sprinkle of your favorite spice or seeds before it goes into the oven!

Please enjoy this recipe for years to come. Let the carb-scarfing begin!

xo sarah

rosemary + strawberry sodas

It’s hot outside. It’s a gorgeous day. And anything could happen.

photo (3)

Like rosemary + strawberry sodas.

photo (2)

A sweet little treat for all of you. You will enjoy this!

photo (5)

All you need is some rosemary, strawberries, sugar, club soda, and some cute straws! Sit back, relax, and sip on some yummy goodness. Throw in a good book or a friendly face and you are all set!

Rosemary Simple Syrup


  • 6 springs of Rosemary
  • 1 and 1/2 cups of white sugar
  • 2 cups of water

photo (9)


  1. Place all ingredients in a small saucepan.
  2. Heat over medium until it begins to boil. All sugar should be dissolved.
  3. Remove from burner and cover for 30 minutes.
  4. Strain into a tight sealing glass jar. Store in fridge. Enjoy!

Strawberry Simple Syrup


  • 8-10 large strawberries, sliced
  • 1 cup of white sugar
  • 1/2 cups of brown sugar
  • 2 cups of water

photo (19)


  1. Place all ingredients in a small saucepan.
  2. Heat over medium until it begins to boil. All sugar should be dissolved.
  3. Remove from burner and cover for 30 minutes.
  4. Strain into a tight sealing glass jar. Store in fridge. Enjoy!

photo (4)

To make a rosemary + strawberry soda just add a 2-3 tablespoons of each flavored syrup to a glass, pour club soda, and stir! Garnish with a cute straw, a spring of rosemary and a single strawberry! Or keep it pure and simple without mixing the two syrups! Whatever way you like! You can’t mess this up.

photo (18)

What a great way to kick-off  the month of May! Enjoy this weather and the syrups while they last friends.

And a HUGE shout-out/thank you/XOXO to my sweet friend Birttan, of What She Would Have Worn, for making these yummy sodas with me! What a lovely day! Can’t wait to see what we do next. ❤

xo sarah

martha meal

This week was the first of many collaborations between myself and the lovely and talented Brittan of What She Would Have Worn. She’s a woman of impeccable style and a true friend. We spent the day shopping, cooking, and snapping photos together. Most importantly, there was lots of laughing, real talk, and inspiration going on.

Here is the situation: Brittan and I both love blogging. Like…really love blogging.

Here is what we thought: “Collaboration? Yes, please! Let’s be like Martha Stewart (and some of our favorite bloggers)!”

Here is the plan: Every month that Martha Stewart Living magazine puts out a new issue, we will throw a few of her recipes together for a menu, make them, eat them,  and call it…wait for it…”Martha Meal!”

So here it is: our very first post of Martha Meal is here. Insert applause.photo (11)

We decided to start simple. Our Martha Meal consisted of Roasted Chicken Thighs with Tomatoes, Olives, and Feta & Artichoke Fennel and Arugula Salad with Strawberries and Pecorino Seeded Croutons.

First, we had to shop for the ingredients. Thankfully, Sprouts is our local market. In case you didn’t already know, I thoroughly enjoy grocery shopping; making the lists, seeing all the fresh produce, deciding on the right cut of meat, and always trying to find a good deal. So much fun to do something I (oddly) love with someone I (not-so-oddly) love!

photo (15)

photo (8)

Next, we got back to my place and did the following: we set up our stations, preheated the oven, and got to work! The whole placed smelled…amazing.

Now to share these yummy recipes with all of you! I will be sharing the scrumptious salad with you (see below), but you’ll have to head over to Brittan’s blog for the low-down on those amazing Roasted Chicken Thighs. Cheers!

Artichoke Fennel and Arugula Salad with Strawberries and Pecorino Seeded Croutons

photo (16)

Pecorino Seeded Crouton Ingredients

  • 1 small loaf of fresh baked seeded bread
  • Pinch of salt
  • 3 Tbsp Olive Oil
  • 1/2 cup pecorino cheese, finely shredded
  • Fresh cracked pepper

Pecorino Seeded Crouton Directions:

  1. Slice seeded bread into 3/4-inch-cubes until you have 4 cups.
  2. Heat olive oil in a skillet over medium heat. Add the bread cubes and a pinch of salt. Continue to stir.
  3. Cook until crisp. About 5-10 minutes. Once golden and crisp, remove from heat.
  4. Immediately sprinkle your croutons with the pecorino and cracked pepper.

photo (13)

Salad Ingredients:

  • 3-5oz. Arugula
  • 1 small fennel bulb, chopped (top removed)
  • 6 strawberries, sliced
  • 1 6 oz. jar artichoke hearts, divided
  • 1/4 cup feta
  • 1 lemon, juiced
  • 3 Tbsp Olive Oil
  • Pecorino Seeded Croutons (see recipe above)

Salad Directions:

  1. In a large salad bowl toss in the arugula, chopped fennel, a few of the artichoke hearts, and sliced strawberries.
  2. Make the dressing: combine the rest of the artichoke hearts and their liquid, the feta, the juice of 1 lemon, and Olive Oil into a small food processer.
  3. Toss your salad with the dressing and croutons. Serve and enjoy!

photo (17)

Brittan and I both hope that you enjoy the Martha Meal as much as we did. And DANG it tasted GOOD! I can’t wait to see what’s in store for us next month!

Thanks for being my bloggy friend, Brittan! And working with me on these yummy drinks too!

xo sarah

morning treats

A few weeks ago I made some delightful morning treats. I had taken a long walk by the beach with a friend and really worked up an appetite. It wasn’t lunch time yet, but i really wanted something satisfyingly yummy. I had some milk and bananas I needed to use up pretty quickly…so, what did I make? Spice-Infused Milk and Sweet & Salty Banana Chips. Best morning treats ever!

afternoon snack

The spice-infused milk is very subtle on its own, but more robust when added to other ingredients and/or beverages. It was an excellent way for me to add something extra special to my morning coffee. Such incredible flavor. Later that week, we experimented with pouring a little bit into our homemade chocolate chip cookie milkshakes. Outstanding! Next time I would love to try it in black tea, over my oatmeal or in a hot chocolate!



  • 2 cups of milk
  • Spices: I used 2 cinnamon sticks, 1 whole nutmeg (sliced in half), 4 star of anise, 1 vanilla bean (split open), 1 Tbsp whole cloves. You could also throw in a dried chili pepper, cardamom or fresh ginger slices.

spice milk


  1. Add milk and spices to a small saucepan. Heat over medium and stir occasionally.
  2. Once the mixture begins steaming, cover the saucepan and move it off of the burner. Let the mixture steep for one hour.
  3. Strain over a large jar with a tight lid. Refrigerate up to 3 days. Reheat gently before using. Enjoy!

spice milk 2



  • 2 bananas
  •  2 Tbsp. of brown sugar
  • Coarse grain sea salt & black pepper
  • Baking sheet & parchment paper or a Silpat


  1. Slice your bananas thin. Lay them on a baking sheet covered in parchment paper or a Silpat.
  2. Sprinkle them with the brown sugar and the coarse grain sea salt and black pepper.
  3. Bake at 400°F for 16-20 minutes. “Every oven is a little different so be sure to keep an eye on these! You want the edges to begin to get crispy but the centers will still be a little soft and chewy. It would be very easy to burn or undercook them (mushy, no good!), so be sure to keep an eye on them.” – Emma
  4. Enjoy!

Before…..banana chips

After…..banana chips 2

YUMMY!!! I am definitely going to be making these again. And with a spiced coffee…too good to be true.

xo sarah

The Spiced Milk recipe is inspired by Martha Stewart Living (December 2012) and the Salty Sweet Banana Chips are from A Beautiful Mess.

chocolate chip cookies

chocolate chip cookies 2

Chocolate chip cookies. A classic. Melt-in-your-mouth amazingness.

Chocolate chip cookies are my downfall. I love the raw cookie dough. I love them fresh out of the oven. I love them cold out of the fridge. And I love them frozen and chewy.

I may have had four on the night I made them…and then two for breakfast the next day. I said MAY HAVE. Except that…I totally did. Sorry…but I’m not sorry. Let that be a warning to you: if you make this recipe, you. can. not. stop. eating. them. Try to make them around the time your friend has a birthday. This is what I did and it helps majorly!

This recipe is adapted from a wonderful cookbook I received as a gift from my culinarily-talented uncle: The Silver Palate Cookbook. This cookbook is timeless and loaded with kitchen wisdom and quotes. For example: Life is uncertain: Eat dessert first. The Silver Palate Cookbook is filled with so many delicious recipes with the freshest ingredients and simplest instructions.

Fact: if you picked up my copy of this cookbook it would just naturally open to page 321: Chocolate Chip Cookies….I’ve made them that many times. The truth is in the binding!  Thank you, Silver Palate, for the flawless recipe. Okay…enough talk. Prepare for the BEST chocolate chip cookies of your life. For real. No joke. Get baking!

  • Makes about 25 large size cookies or 80 mini cookies


  • 1 cup (2 sticks) of unsalted butter at room temperature.
  • 1 cup of brown sugar
  • 3/4 cup of white granulated sugar
  • 2 eggs
  • 1 & 1/2 tsp. of vanilla extract
  • 2 cups of unbleached all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 10 oz. package (about 1 & 1/4 cup) of Ghirardelli 60% cacao bittersweet chocolate chips
  • Parchment paper


  1. Preheat your oven to 350 degrees F.  Line cookie sheets with parchment paper.
  2. Cream the butter and both sugars until the mixture looks light and fluffy. Add in the eggs and vanilla extract. Combine well.
  3. Sift the flour, baking soda, and salt together in a separate bowl. Then transfer it into the bowl containing the wet ingredients. Combine well.
  4. Add the chocolate chips to the cookie dough and combine so they are well dispersed. Scoop desired (large size or mini) amount of cookie dough onto your parchment paper lined cookie sheets. NOTE: I make large size cookies almost every time. This gets me 9 cookies on each cookie sheet. That should give you a better idea.
  5. Bake in the center of the oven.  15 minutes for large size cookies and 10 minutes for mini cookies. Remove from the oven when the centers of the cookies are still slightly soft and the edges are golden brown. Cool cookies on the baking sheet for a few minutes before transferring them to a wire rack or plate for serving.

EXTRAS: May I suggest 1 cup of chopped walnuts or pistachios if you’re a nut-lover. You could also add 1 cup of shredded coconut and let me know how delicious that turns out! And if you like to experiment with extracts and you’re a mint lover, substitute the vanilla extract for mint! Yum.

chocolate chip cookies

Please enjoy these cookies with your family and a tall glass of milk. I know this will be my go-to recipe for years to come. Thanks for reading!

xo sarah