Let’s get into this week’s bake
Before the Bake – Why room temp matters
Part 1: Why Room Temp Matters
Your butter’s too cold.
Your eggs? Still in the fridge.
And now your batter’s acting up.
Room temp ingredients = smoother mix, better rise, and way less stress.
Do you warm your ingredients—or just wing it?
Chocolate Chip Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt ¼ tsp if using sea salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract or essence
- 1/2 tsp nutmeg freshly grated
- 1 cup semi-sweet chocolate chips
Optional Add-in
- ½ tsp cinnamon for warmth
- Flaky sea salt for sprinkling
- Chopped nuts or dark chocolate chunks for texture
Instructions
- Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together your flour, baking soda, salt and nutmeg. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 1–2 minutes using a hand mixer or whisk.
- Add the egg and vanilla extract, mixing just until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Fold in the chocolate chips (and any other mix-ins you like).
- Scoop your cookie dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Bake for 9–11 minutes or until the edges are just golden and the centers look slightly underbaked (they’ll finish setting as they cool).
- Cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling… or enjoy warm with a glass of milk.
Notes
- For a gooier cookie, slightly underbake and let the residual heat finish them off.
- Optional bake at 325 degrees for 15-20 minutes for a crispier cookie and 13-15 minutes for a softer cookie
- If using salted butter, reduce added salt to a pinch.
- Dough can be frozen into pre-scooped balls and baked straight from frozen—just add 1–2 minutes to bake time.
- Optional chilling
- No chill will get you a thin, crispy cookie
- Chilling with get you a soft, chewy cookie
Bake with Me
Part 2: Watch the full step-by-step video
Bake & Reflect: Grenadian Chocolate Meets the Classic Cookie
Chocolate chip cookies aren’t my first love—but add Grenadian cocoa and nutmeg? Now we’re talking!
But these are my sister’s absolute favorite, so I make them for her. It’s pretty much the only time you’ll see me baking chocolate chip cookies. One of my friends actually left a comment on a previous post suggesting I try a twist on the classic recipe—and so I did. Several, actually!
After trying different variations, my conclusion stayed mostly the same. Were they good? Of course—I made them! (lol) But still, not my number one. That said, one version stood out: I used my favorite chocolate from home—Jouvay 60% dark chocolate with cocoa nibs.
If you didn’t know, Grenada is one of the world’s most respected producers of fine cocoa. Our cocoa is primarily Trinitario, a hybrid that’s known for its superior flavor and aroma. Grenada exports to many parts of the world, especially Europe, and our small-batch chocolate is known for its richness and depth. You’ll find award-winning chocolate bars, cocoa teas, and even chocolate rum liqueur made on the island. We take our cocoa seriously—and it shows.
When I added the rich flavor of Grenadian chocolate with nibs, something shifted. The recipe had a depth and warmth I could get behind. Add in a touch of nutmeg, and these were—dare I say—pretty irresistible.
Even still, for chocolate chip cookies, I’m a crispy, crunchy cookie girl. So while these are good—really good—they’re still a “sometimes” cookie for me. But for my sister, my friends, and anyone who’s a chocolate chip fan? These are the ones I’ll pull out of the oven, every time.
Are you a die-hard chocolate chip lover? Or is there another cookie that holds your heart?
Let’s talk in the comments.
And be sure to hit the subscribe button up top to know when all things The Sweet Life drops
After the Bake
Part 4: After the Bake
I didn’t even like chocolate chip cookies.
Still don’t.
But after rounds of failed doughs, too much chocolate and not enough soul—Grenada helped me pull one together.
This recipe is buttery, crispy, and softly spiced with nutmeg. And yes… it got me doing a happy dance.Full step-by-step video + recipe now live
Save it. Try it. Tag me when you bake.
