The Best Chocolate Chip Cookies Ever

Once I had a one hour layover in Stuttgart airport that turned into 5 hours. The airline gave us vouchers to buy food, but all they had was pale sausages, sad potatoes, and miserable lettuce. I couldn’t even find nuts in that airport. I was starving, so I ended up eating half of a Lindt dark chocolate bar with cocoa nibs that I had bought for my husband. Since then, whenever I combine dark chocolate and crunch cocoa nibs, it reminds me my bitter sweet time in Stuttgart.

I can make these cookies with my eyes shut. A 5 year-old can make them by himself without making a huge mess. If dark chocolate effects you like caffeine, don’t eat them in the evening or use semi-sweet chocolate chips instead of 72% and skip the cocoa nibs. For my vegan version click here.

The Best Chocolate Chip Cookies Ever

One-bowl cookies that are baked in 12 minutes. Make a big batch and freeze. They taste as if they just came out of the oven when you warm up the next day in a preheated toaster oven or oven for 2 - 4 minutes. You can add chopped walnuts instead of the cocoa nibs.
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Dessert, Sweet
Cuisine: American, Vegetarian
Diet: Low Lactose, Vegetarian
Keyword: Baking, chocolate, Cookies
Servings: 12 large cookies
Author: Shelly


  • ½ cup coconut sugar (or cane sugar)
  • cup avocado oil
  • 1 pasture egg
  • 1 teaspoon vanilla extract
  • ½ cup spelt flour (or all-purpose flour)
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup dark chocolate chips or chunks
  • 1 tablespoon cocoa nibs - optional


  • Preheat the oven to 350°F (180°C). Line two baking sheets with baking paper.
  • Whisk the sugar and avocado oil in a large bowl until combined. Whisk in the eggs and vanilla extract. Add flours, baking soda and salt and mix into a smooth batter. Mix in the chocolate chips or chunks and cocoa nibs until incorporated.
  • Use a cookie scoop or tablespoon to dollop the batter on the lined baking sheets. Leave a 2.5 inch gap between the cookies – they'll spread out. Flatten the cookies with your fingers. Bake until the cookies are just turning golden brown, about 10 - 12 minutes.
  • Let them cool on a cooling rack for a couple of minutes, before indulging or storing them in a container.


  1. Hi Shelly,
    I made these cookies and they turned out to be very tasty. All my family members loved it. Thank you for the wonderful recipe.

Leave a Reply