The Master Chocolate Chip Cookie Recipe {I finally found it}

The BEST chocolate chip cookie recipe ever!  It's perfect in EVERY way, Tried and true.

I have made Nestle Tollhouse, Cook’s Illustrated, Paula Deen’s and many other chocolate chip cookie recipes in my life.  And while they have all added to my weight gain over the years (ahem), none of them were the absolute perfect chocolate chip cookie recipe. Some came darn close – but never 100% perfect.

But I finally have found it.

The Master Chocolate Chip Cookie Recipe.

The recipe that out-does all other chocolate chip cookie recipes.  The chocolate chip cookie recipe that meets all my tests, one that turns out perfectly for me every time. One that I can freeze into balls and that would bake up just as good as if you baked them without freezing since I love freezer cooking.

As I have been getting more into cooking more from scratch,  finding a recipe that used real butter instead of shortening was a must. But it was hard to get a cookie that didn’t fall flat, or turn out nice and soft in the middle using butter. That was until now.  These real ingredient chocolate chip cookies are soft in the middle and a little chewy and crispy on the outside.

Basically the perfect cookie.

This one tops them all. Seriously, my search is over! It’s FINALLY over.

My criteria for the perfect chocolate chip cookie was:

  • Must use “real” butter, not shortening
  • Must use “real” vanilla, not imitation
  • Must taste amazing. Even the next day.
  • Needed to be soft and not flat
  • Needed to use quality chocolate chips (I love milk chocolate Ghirardelli)
  • Needed to be able to be frozen, baked later and turn out perfectly since I am a huge freezer meal gal.

This recipe met all these tests 100% perfectly.

In fact, I will let the pictures show you how good these are.

I finally found the Best Chocolate Chip Cookie Recipe EVER. (Even after making the Nestle Tollhouse, Cooks Illustrated, Martha Stewarts and more. This one uses real ingredients and is perfect in every way.I finally found the Best Chocolate Chip Cookie Recipe EVER. (Even after making the Nestle Tollhouse, Cooks Illustrated, Martha Stewarts and more. This one uses real ingredients and is perfect in every way.

You can see how beautiful this cookie looks on the inside – a perfect blend of chewy and soft melty goodness.

I finally found the Best Chocolate Chip Cookie Recipe EVER. (Even after making the Nestle Tollhouse, Cooks Illustrated, Martha Stewarts and more. This one uses real ingredients and is perfect in every way.

My personal secret: make sure your cookies are a nice big size.  I usually roll mine into 1/4 cup or 4 Tablespoon sized balls. In fact I use this cookie scoop which is the perfect size.

If you want that gooey center with a bit of chewy outside…make them big.

I finally found the Best Chocolate Chip Cookie Recipe EVER. (Even after making the Nestle Tollhouse, Cooks Illustrated, Martha Stewarts and more. This one uses real ingredients and is perfect in every way.

I love that this chocolate chip cookie recipe is not too flat, and the flavor it to die for.  I found this recipe from a friend who got it from

If you want to freeze this cookie dough, just form into balls and freeze individually. Then add to a ziploc freezer bag until you are ready to bake. Add a few extra minutes to your baking time and enjoy.

Here is the Master Chocolate Chip Cookie recipe that you can print out.

Don’t forget to enjoy your homemade cookies with some milk!

4.9 from 31 reviews
Master Chocolate Chip Cookie Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
The world's perfect chocolate chip cookie recipe.
  • 3 ½ cups flour
  • 1 ¼ tsp baking soda
  • 1 ½ tsp baking powder
  • ¾ tsp salt
  • 1 ¼ cups real unsalted butter
  • 1 ¼ cups dark brown sugar
  • 1 cup plus 2 Tbsp sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 (11.5 oz.) bag Ghiradelli chocolate chips, or other quality chocolate chips
  1. Preheat the oven to 350 degrees.
  2. Combine flour, baking soda, baking powder and salt. Mix to combine and set aside.
  3. Using paddle attachment on mixer, cream butter and sugars together just until blended.
  4. Add eggs, one a time, mixing well after each addition.
  5. Add the vanilla.
  6. Put mixer on low speed, and add in dry ingredients.
  7. Mix until just combined. Do not overmix.
  8. Stir in chocolate chips by hand gently.
  9. It's best to make bigger cookies for the right texture - so I would recommend using 4 Tablespoon size scoop to form your cookies.
  10. Place on cookie sheet and bake for 15-17 minutes. I like mine to look a little undercooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool. Then move them to a cookie rack or plate to keep cooling.
  11. If you are freezing these cookies: Form into balls, and freeze on a cookie sheet. After frozen remove and add to a ziploc freezer bag. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.

I want you to bake these cookies and tell me what you think.  Come back to this post and give me your honest opinions. I think it’s the best recipe ever and I hope you do too.

—> See ALL of my Freezer Meals recipes here.

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  1. I use half butter and half peanut butter. You could use crunchy but I prefer creamy. I also add a a couple of teaspoons of almond flavoring. They are a hit every time I make them and for whatever event I take them too.

    • Cool, Jill! I have never added almond flavoring to my chocolate chip cookies, but I suppose I could try that sometime. It’s such a strange combo – peanut butter and almond that you really have me curious. ;)

      • People will ask whats the secret ingredient. It’s a flavor they love but they can’t name it. Definitely try and let me know what you think. :)

        • Janichkokov says:

          I tried this with the peanut butter and it was delicious! Meant to add the almond extract, but had a brain lapse and just added more vanilla. Still very good! thanks for the recommendation.

      • I would back off on the 3/4tsp. of alt. maybe just add 1/4tsp. From my understanding salt is a stablilizer. I do like salted butter and I dont put any extra in unless I’m using unsalted butter.

        • Baking is done with unsalted butter. Normally recipes call for about a half tsp – which is to help the baking soda do it’s job because there is a chemical reaction between the two.

      • I found this on Pintrest and they looked the best out of all the cookies I saw! I just made them for my family and they loved them. I used a crushed up milk chocolate bar because I find them creamier and I think they melt better. They turned out amazing but I ended up cooking them for 25 minutes not 1hr.

    • Kim Button says:

      Jill, do you substitute the 2 t. almond for the 2 t. vanilla or do you use both?

    • Hi Jill… I just wanted to point out the not so obvious. If you are making these for your family, there is no problem but…. if making for others, please be clear about the presence of peanut butter.

      I am one of those people allergic to peanuts or their by products if I ingest them accidentally. I LOVE, LOVE chocolate chip cookies and they are something I usually consider to be safe from peanut products. If I saw these, I’d be all over them, only to find out the hard way after the fact.

      I definiltey intend to try this recipe as my wife makes the toll house cookies but pulls them a bit prematurely from the oven which makes them very soft and chewy which I also like.

  2. If I make them half the size you do, do I still cook them the same amount of time? I like mine more done not so chewy gewy;)

  3. Do you know what the difference would be if I used Salted real butter instead of Unsalted???

  4. Making these now :)

  5. Milk Chocolate Chips are the BEST!

  6. Trish Y. says:

    Well I posted on your fb page so I will just paste over here:

    Well we now have tray #4 going into the oven. These are soo good I will be posting them to my page (tri city supper swappers, a group of us that get together and exchange freezer meals) as well as my blog! They are wonderful and chewy, soft, with a slightly crunchy edge. I used a pamperd chef large scoop (about 4 tbs) and put 8 cookies (slightly pressed down) on a baking mat for 18 mins (my oven is about 20yrs old) I took a ton of pics , as I let my 11 and 5 year old make these and they are perfect. A nice flat (no holes, or crumbs nor to crunchy) bottom on the cookie, the chips (I used chunks) to dough amount perfect. It’s the butter to equal brown sugar that is really working here. Also, I used SALTED butter so I reduced the salt in the recipe to 1/4 tsp. Thank you for sharing! I have 5 very happy little girls, munching on cookies this very moment….I don’t think my chickens will be getting any of these leftovers!

    *also these are LARGE cookies and I got about 28 out of the recipe posted *

    *AND these cookies DO spread out so if you would like them to spread out less, stick them in your freezer 10-15mins before placing into the oven*

    2nd batch is 1/2 butterscotch and 1/2 choc. chip. I make then freeze the baked cookie. It is a very handy snack :)

    • Yahoo! So glad you love them and that they turned out for you too. :) Thanks for letting me know, and I actually have never counted how many cookies I got out of a batch (too busy eating…LOL) , so that is very helpful.

  7. Trish Y. says:

    okay, one more then I will stop: I am placing 8 cookies per sheet because as they bake they spread. When they spread they ever so slightly touch which makes for a softer cookie (just like baking biscuits) AND I am leaving them for 4 mins on the baking sheet after I remove them from the oven to allow them to cook a bit longer and hold their shape (and hold together very well) when I move them onto the cooling rack.

  8. I made these the day you posted them because it sounded so good. They have been quite a hit- thank you Karrie!! New fave cookie recipe =)

  9. I thought I was using a darn good chocolate chip cookie recipe until I came across yours on Pinterest. Finally got around to making them yesterday. Oh good lord! What a scrumptious cookie! Everything was perfect about it! Loved the slight give in the outside texture which led to the soft, gooey center! I didn’t have milk chocolate chips so used Kirkland semi-sweet chips. Next time will try using milk (or even a mixture of the two) and also add a teaspoon of cinnamon (which I always added to my other recipe). Out with the old recipe… with this one! Thank you for sharing!

  10. What size bag of chocolate chips?

  11. Made these yesterday and they were fantastic! Thank you! Q – I did not pack the brown sugar and they turned out great but just wondering if your recipe meant to pack the brown sugar when measuring?

  12. i’m SO happy today. i baked this cookie and my family LOVED it!!!! THANKS SO MUCH FOR THIS RECIPE!!!!!!!!! my searching is finally over too!!

  13. My grandkids (8 & 6) and I made these today – we had a blast! Then, we truly enjoyed the fruits of our labors. These cookies are AMAZING! Thanks for all your searching and for sharing!

  14. **Paige** says:

    I too was in search of finding “The Best Chocolate Chip Cookie Recipe.” I looked, researched & finally decided to try yours tonight after contemplating for months. I am 51 yrs old & all I can say is WOW!!! These are not only fantastic tasting, but they look like they came from an upscale bakery where my boyfriend claims has “THE BEST” CC Cookies. They were a hit at his office and now I am labeled the cookie queen with subtle requests for more weekly,LOL! Thank you, Thank you !

  15. **Paige** says:

    I should have read this before I posted. I finally decided to comment tonight after making them several weeks ago. I did bake my cookies around 20 min as the tops were too light. Probably was my old oven. Again, Thanks !

  16. Hi may I know how many cups of choco chips for the recipe? Thanks.

  17. Made these today and they turned out very flat..I know real butter can do that but am wondering if the flour ratio is not enough…they taste great but like eating thin wafers with no depth…disappointed:

    • Hmmm..I am not sure why yours turned out flat Jeana, was your butter room temp when you started or melted? I always make sure my butter is room temp first, I think it makes a difference. Also, not sure about your humidity and elevation but I know that can play into it sometimes too.

    • When I make this recipe in roll them into a log and refrigerate them for about 30 minutes then I slice and bake, they came out great!

  18. Do you sift the flour, baking soda, baking powder and salt?

  19. I made these following the directions exactly and my cookies came out flat as pancakes. I used fresh baking soda and powder and even put the balls in the freezer to chill. What did I do wrong?

  20. Great recipe, Karrie! I made mine gluten, dairy, and soy free. They turned out great and froze well! Thanks for sharing this recipe. It was a hit at our house!

  21. Just made a quad batch on sunday (day of rest *eyes rolling*) and my family loved them. Thanks Karrie, these cookies are the best!!

  22. I made these yesterday with my kids and they turned out awesome! I used whole wheat flour so I reduced the baking time a little so they wouldn’t turn out too hard and it worked perfectly! Thanks for the recipe Karrie!

  23. Jessie Lewis says:

    You are an answer to my six roommates and my prayers to Jesus to save money and eat amazingly, Karrie.

    Last week I made PB cookies but the fell apart… can’t wait for these!

  24. Best chocolate chip cookie recipe ever! At first, I was a little skeptical that this was the best recipe out there, but Karrie you are right! These are amazing and soooooo moist. Thank you so much for sharing these recipes. My family and I are truly grateful for all of the good recipes you put on this website. Thank you for all of your hard work!

  25. Karrie, you are right! These are the best ever chocolate chips cookies! Thanks for sharing.

  26. I’ve noticed this asked a few times but it’s seems to be the only comments not replied to. What size bag or amount of chocolate chips are needed? Thank you!

  27. I made these last night and they turned out fantastic! I used salted butter because that is all I had and cut back salt to a 1/4 tsp and also only had imitation vanilla and tollhouse chips so used them, best cookie I have ever made. My chocolate chip cookies are always flat, these turned out very thick, they are even great today when they are not hot. Thank you so much for sharing this and taking the time to come up with the perfect cookie.My family is raving about them.

  28. I made these today and WOW they ARE the best!! We couldn’t keeo ourselves from eating the dough either!! Thank you!

  29. MARIANGELES says:


    •3 ½ cups flour -ORGANIC GLUTEN FREE
    •1 ¼ tsp baking soda
    •1 ½ tsp baking poder -ALUMINUM FREE
    •¾ tsp salt -SEA SALT
    •1 ¼ cups real unsalted butter – ORGANIC
    •2 ¼ cups TURBINADO SUGAR + 2 Tbsp
    •2 large eggs -ORGANIC
    •2 tsp vanilla extract – ORGANIC
    •1 (11.5 oz.) bag Ghiradelli chocolate chips, or other quality chocolate chips -ORGANIC & WITHOUT WHITE SUGAR

  30. I tried this recipe just now, and may I just say….FABULOUS!!! Oh my goodness….best cookies I have ever had. Thank you for sharing!

  31. My son and I just whipped up a batch and they are Amazing! Especially on this cold day along some hot chocolate!

  32. Cari Platt says:

    I have always used the “Extraordinary Chocolate Chip Cookie” off the back of my Gold Medal Flour bag. They are perfect. Very similar to your recipe but a little more flour…4 cups, 3 sticks of salted butter, and a tablespoon of vanilla. I use the large ice cream scoop and bake at 350 just until the shine disappears on top of the cookie. About 13 minutes. These cookies look just like your and freeze great too. There will not be ONE cookie left unless i hide them. I use Ghirradeli chips too. Right before i stick my cookies in the oven i sprinkle a tiny bit of kosher salt on the top and yum!

  33. I used a hand mixer to cream the butter and sugars and added the dry ingredients about a cup and a half at a time mixing by hand. I used toll house semi sweet chips. Simply the best tasting cookies ever! Thank you for sharing. Everybody at the office wants your recipe. I’ll never bother making them any other way.

  34. I just made these, and they are definitely THE BEST cookies I have EVER made!

  35. Do you have to use dark brown sugar? Or is light brown okay? Can’t run to the store to buy dark brown :(

    • Happy.MoneySaver says:

      I haven’t tried substituting light brown sugar for the dark brown sugar. Give it a try and let me know what you think! :)

  36. Thank you for this recipe! I can finally make a chocolate chip cookie that I can’t see through. I have difficulty with them for some reason! I used light brown sugar and the cookies were fine. Best chocolate chip cookie recipe ever!!

  37. Good taste but crunchy, not soft. I think I’ll cut down on the flour next time!

  38. OMG I just made these for my kids as I do not eat cookies, and I am serious, just not a fan. These are fantastic. The kids loved them. So I gave them a try and I agree they taste good but still not a fan. One thing that I did add was cornstarch. I found several other receipes that ask for it. It is suppose to help with the soft and chewyness. I used two teaspoons. Thank you for this amazing receipe.

  39. I made these cookies today and the cookie dough was the best tasting dough I’ve ever had! However, the cookies turned out flat. No thickness to them at all. I was wondering what altitude you live at where you do your baking? I know that can have a huge impact on how baked goods turn out. Im looking forward to your response. Thank you!

    • Happy.MoneySaver says:

      Hmmm..I am not sure why yours turned out flat, Dezi. Was your butter room temp when you started or melted? I always make sure my butter is room temp first, I think it makes a difference. Also, not sure about your humidity and elevation but I know that can play into it sometimes too. And always check your baking powder and baking soda. If it is old it can make cookies go flat!

  40. I have tried many, many, many, chocolate chip cookie recipes. Looking for crispness on the bottom, fluffy on top and chewy in the center. Your recipe has all three! These won hands down!

  41. Heather says:

    Wow! Just tried yummy! Best choc chip recipe ever! Thanks for sharing :)

  42. Karen C. says:

    Think I could do a cookie cake with this recipe? My daughter graduates from PreK-4 on Wed and has requested a cookie cake. Anyone tried that with this recipe? How would I change it? Any advice/ tips are appreciated…

    • Happy.MoneySaver says:

      I haven’t tried doing the cookie cake with this recipe yet but it sounds divine! Try it out and let me know what you think!

  43. Hi!
    I’ve been thinking about cookies like these for about 24 hours now, and out of the blue I found your link. I can’t wait to try these out!!! These really do seem like a perfect cookie for my taste!
    Thank you for sharing :)

  44. Chezkat says:

    Wow, truly amazing chocolate chip cookies! Definitely the best cookie I’ve ever made.

  45. These cookies were absolutely DELICIOUS and so perfect! My search for the best CC Cookie is now officially over (yay!).
    I made these a couple months ago, and just yesterday I decided to make them again, this time decreasing the baking soda 1/4 tsp and adding 1 tsp cornstarch. Then I halved the salt since I sprinkled on sea salt before sticking them in the oven. And for my cookie size, I made them 2 tablespoons large (I also made them this size the first time I made these and they turned out perfectly). For some reason they turned out cakey, not the same consistency as the first time I made these cookies without the slight changes. I didn’t think that adding 1 tsp of cornstarch would make a big difference. Do you know why my cookies turned out cakey? Do you think it was the cornstarch? I’m not sure if it could also be over beating the eggs in the recipe – I always beat them into the butter sugar until they get thick and the same consistency as when the butter and sugar were beaten.
    I would really appreciate if anyone can help me out? :) thank you so much.

    • I wish I knew, but as you know cookies can be a fickle business. I say stick to the tried and true version… :) It always works for me!

    • Unlike cooking baking is more of a science and ingredients are not as interchangeable. Cornstarch and baking soda are quite different chemically and the cornstarch will absorb a significant amount of moisture leading to a chewy more cake like cookie

  46. Jasmine Heberlig says:

    Mine came out flatter than pancakes. Any advice?

    • Happy.MoneySaver says:

      Some kitchens are quite warm especially in the summer. Try popping it in the fridge so that when the oven hits the dough it doesn’t immediately spread out. The other thing it could be is old baking soda or powder. It’s amazing how one little ingredient can flatten a cookie! The good part is you will have fun figuring it out! YUM!

  47. I stumbled upon your website when I was trying to find easy meals to make pre baby arrival (38 weeks!). I made the lasagna, and the alfredo chicken, and when I saw these I knew I had to try them – any chocolate chip cookie recipe that claims to be the best has to be scrutinized. Because usually they are not. I made these (freezing all but three – thank god), and THEY ARE SO GOOD. They are absolutely perfect, doughy on the inside, crispy on the outside. If I didn’t have a 7lb child in my belly it would be filled with cookies. I literally drove to my husbands work and insisted he try them straight out of the oven. I am at high altitude in Colorado, and sometimes that really messes with even the most basic recipes – I followed your instructions exactly (except I used a little less Vanilla). My cookie scoop is a little bigger (probably closer to a 1/3 cup), and they were perfectly done at 15 minutes. I also chilled them overnight and plopped them in the oven in the morning.

    I don’t even know if they’ll make it two more weeks. And I definitely know I will not be sharing with the nurses in the baby unit. I don’t even know if i’ll share with my husband. Can’t wait to scan through the rest of your recipes!

  48. Hi, this is my second comment. I made this twice and the cookies turned out flat, even after freezing the dough. I was so inspired by the lady who made these cookies(hers looked AMAZING) that I decided to try again. I live at 5300 ft. and I had to decrease the butter to 1 cup, add an extra egg yolk, and decrease the baking soda to 1 tsp and the baking powder to 1 and 1/4 tsp. The cookies came out perfect-thick, chewy, and crisp on the outside!!! I hope this helps all high altitude people.

  49. Just made these for my boyfriend’s birthday. Of course I had to try one before I gave them to him. I love them! Hope he loves them too…I don’t know how he wouldn’t! It’s awesome that they’re freezable…saved a little for myself!

  50. Simply put…you have changed my life.

  51. Cookies are perfect.
    added 1 cup nuts.
    I do freezer cookies…best recipe ever.

  52. I have four young, very particular palates and they all agree this is the BEST chocolate chip cookie recipe! It’s so delicious, I can only make one cookie per person or they’ll eat themselves sick! The cookies aren’t too sweet, aren’t too “dough-y”. The recipe makes the perfect blend of chocolate chip cookie goodness. I substituted Heath pieces for chocolate chips in one batch for a more sophisticated palate here at la maison de Wallace. Thank you for sharing!

  53. I love this recipe! Took me 15 years to fine a good chocolate chip recipe thank you so much for sharing

  54. These are awesome! I was skeptical but now I’m a believer. I’m done with my toll house recipe and have switched to this one, thanks!

  55. Barbarainnc says:

    I haven’t tried the recipe out yet, but plan to. :) :) LOVE CC Cookies.

    Everybody measures flour out differently, so that could be a reason for the cookies being flat.??

    I like to weigh out my flour when baking. I have a chart posted on my refig. to look at.

    1 c all purpose flour, unsifted is 5 oz.

    So 3 1/2 c = to 17.5 oz.

  56. Barbarainnc says:

    I made these today with light brown sugar, and they turned out so delicious. I used a scoop and made 39 cookies. My hubby loved them!!!! This recipe is a keeper!!!! :) :) :)

  57. BEST CHOCOALTE CHIP COOKIES I have ever put in my mouth!!!

  58. Sooooo good! I did find that my cookies needed a little less time in the oven, though. Love the idea of being able to pull a few out of the freezer whenever a cookie craving hits! THANK YOU!!

  59. I just finished making these and my gosh they’re so good!! They look perfect and have just the right amount of soft and crunch to them. This is now my go to recipe for cookies! Thanks for sharing! The only thing I changed was I put coffee extract in with the vanilla. Tasted so good. I think I’m going to try the almond extract next time like some one else suggested. Yum!!

  60. I bake a lot. These are perfection. The balance is just right, and I love that they freeze.

  61. Brilliant recipe! It is very similar to the NY Times/Jaques Torres version, but much simpler to execute and doesn’t require any fancy flours.
    I didn’t have a cookie scoop, so I hand-rolled them into roughly golf-ball-sized spheres. I baked 6 immediately, but froze the rest of the dough. The first 6 were good, but my dough was pretty watn and the cookies spread out a bit too much, ending up crispy without a gooey center. After lunch today I popped 1 frozen cookie ball into the toaster oven, and it came out perfectly! (It cooked for 19 minutes. I also sprinkled a little sea salt on top, which was a nice addition.)
    This recipe is definitely a keeper – though I’ll definitely chill the dough before baking from now on.
    Thank you!

  62. I made these with half chocolate chips and half chocolate toffee pieces. Excellent!

  63. Wow!!!! I made these on a whim, as I printed out probably 8 of your freezer recipes for my upcoming labor (trying to not have to cook for a month or two after my son is born), and can I just say these were literally the BEST chocolate chip cookies we’ve ever made! The only change I made was substituting 1/4c of the butter for pastured lard! Not sure if that did much, but I wanted to try out my newly found locally sourced lard lol!!! First I used a 3tablespoon scoop (you recommended 4…) and they were HUGE! I only made 3 on one cookie sheet cause I just knew they’d be big lol!!!! They were about 5 inches across when done! (16 mins), left on sheet for 5 mins, they were perfectly crispy outside and the center was just a bit gooey, oh man!!! Then from there I made some tiny ones (.5 tbsp scoop) and they were delicious also but not much gooeyness! Still deliciously crispy outside and soft inside though! Anyways, after 3 giant cookies and about 20 tiny ones, I had quite a bit of better left so I decided to freeze the rest in GIANT 3tbsp balls! We just got such a kick out of the large ones, I had to! =) thank you again for this awesome recipe!

  64. OH MY!!!! I just made these and they are fantastic!!! Has anyone tried the almond extract that was mentioned in the first comment?

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