Quarantine Chocolate Chip Cookie Recipe

With the outbreak and spread of COVID-19 and changing circumstances, things have felt quite unsettled and alarming. I don't know about you, but when life is uncertain, a comfortable batch of chocolate chip cookies are exactly what I need. There is nothing quite like the simpleness of a chocolate chip cookie to make you feel nostalgic and remind you of everything good.

I knew I had to try this recipe out; the cut up chocolate bar adds a beautiful rustic and gourmet look to the cookies over traditional chocolate chips (though those are delicious as well). 

Since it has been a time where more time has been spent at home, these cookies feel like you just went to a gourmet bakery, and they received rave reviews from those who they were shared with.

Making and baking these cookies and enjoying them with others proved to be a highlight. The chopping of the chocolate, the measuring and mixing of the ingredients, the sunlight spilling in through the windows, the sound of the mixer, the scooping of the dough, the excitement that a delicious treat was soon coming out of the oven, all brought back some of the normalcy of life and feeling that everything was okay. Sometimes it is the simple things that are just the perfect comforts and reminders. And sometimes all life needs is some chocolate chip cookies.

Make these cookies and tag us on Instagram and Facebook @lehimills and use the hashtag #LehiMillsFamily. We love to see you all enjoying Lehi Mills products and might even feature your photo on our account or stories!

Quarantine Chocolate Chip Cookies:


  • 1 cup of unsalted butter
  • 3 1/4 cup of Lehi Mills Turkey Bread Flour
  • 1 1/4 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 1/2 cups of brown sugar
  • 1/2 cup of granulated sugar
  • 2 eggs
  • 2 teaspoons of vanilla paste
  • 330 grams of bittersweet chocolate + a few large chunks set aside
  • 1 cup of chopped pecans


  1. Preheat oven to 365˚F
  2. Chop your chocolate and set aside.
  3. Melt your butter in a small saucepan.
  4. Whisk together your dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
  5. Pour the melted butter into a large bowl and whisk in your sugars. Add eggs one at a time to your butter mixture - whisking after each addition until just combined. Stir in vanilla paste.
  6. Add your dry ingredients to your wet mixture slowly. Once combined, add your chopped chocolate and pecans to the dough.
  7. Cover the dough in parchment paper or plastic wrap and let it rest for 15-30 minutes in the fridge.
  8. Form dough into cookie balls using ice cream scoop. Place a few extra chocolate chunks on top of the cookie dough balls.
  9. Bake for 10-12 minutes. Take out right when edges start getting golden. Do not overbake.
  10. Let cool on a cookie rack for 10 minutes and enjoy


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