Perennial Chocolate Chip Cookies

We don't really know whether to celebrate that there is a National Chocolate Chip Day (May 15) or scratch our heads about why it isn't EVERY day. Whether you commemorate once a year or 365 times, please allow us to share our favorite recipe.


Dry Mixture Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cornstarch

Wet Mixture Ingredients


  1. Preheat oven to 350°F. Set aside two baking sheets.
  2. Whisk all dry ingredients in a mixing bowl, set aside.
  3. In a separate bowl, cream butter together with Perennial, and sugars. Beat until smooth.
  4. Add half of the dry mixture to the wet ingredients and stir. When the first half is combined, add the second half and stir again until all are combined.
  5. Fold in chocolate chips.
  6. Shape dough into balls (or use a cookie scoop) and place on baking sheets. Tip: Try to form the dough balls approximately the same size for consistent bake times.
  7. Bake for 9-11 minutes. Cookies will be slightly golden brown. Note, they will continue to bake even after you have removed from the oven, so be careful not to overbake.
  8. Enjoy your fresh-from-the-oven warm chocolate chip cookies with the remaining chilled Perennial for a delicious and nutritious treat.