These chocolate chip cookies have been a Christmas tradition in my house for as long as I can remember. I’m not super artistic when it comes to drawing/painting so I was never a big fan of decorating sugar cookies (as you can see from our sugar cookie decorating extravaganza). But I do love homemade chocolate chip cookies at Christmas time, especially when using my great grandma Annie’s old cookbook to look up the recipe. 


3/4 cup brown sugar

3/4 cup white sugar

3/4 cup butter

2 eggs

1/2 package (or 8oz) of semisweet or bittersweet chocolate chips (or bits as my great grandma called them)

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 cup walnuts

2 cups of flour (you may need a bit more depending on your cookie dough consistency)

flaky sea salt to sprinkle over top (if you want to be fancy)

To begin:

I read that you can dissolve your sugars in the eggs to ensure you don’t have any clumps. (Oh, did I forget to mention that I made these cookies without a mixer) – Yes, that will be on my Christmas list for next year! Haha! – So mix eggs with brown and white sugar first, then add softened butter and vanilla. Once you have that mixture you can stir in your baking soda and little by little begin to stir in flour. As you’re mixing your flour, check out the density of your dough. You want it to be a nice think consistency, so if after adding both cups of flour you still think your dough is a little runny or not quite up to cookie dough standards, feel free to add a bit more flour.


Put whole walnuts in a ziplock bag and roll lightly with rolling pin or become resourceful and use the back of a large soup spoon (that’s what I did) until they are in about 1/2 inch sized pieces.


Once you’ve got your dough base, fold in the chocolate chips and walnuts. Folding is very light mixing usually done with a rubber spatula to ensure that your chips and nuts stay intact.

Heat oven to 350 degrees (175 Celcius)


Now using two spoons, put little ball shaped dough pieces on to your cookie sheet and bake for 8-10 minutes – until nice and golden in color.

**Note: Before I put the first dozen or so cookies into the oven, I sprinkled them with flaky sea salt to give them a different taste & look. Feel free to try either way. I did half and half to test the results and survey says…both are delicious!


When done, remove cookies immediately from pan (because you’re going to need it for your next batch), and lay baked cookies on a thin kitchen cloth to cool for about 10-15 minutes.

Arrange cookies nicely on a plate, cover with plastic wrap and gift them to everyone you know. (I did an assortment of both decorated sugar cookies as well as chocolate chip – a little something for everyone.)


Of course, keep a few at home to enjoy too! :)

Recipe adapted from Grandma Annie’s Garden of Eat’n © 1980 (Sorry folks if you don’t already have one, you’ll have to wait to get one passed down to you.)

Check out this other cookie recipe: Christmas (or anytime) Sugar Cookies