Dear cookie fiends, today is your day!

Dec. 4 marks #NationalCookieDay, and in honor of the occasion, here’s a delicious recipe courtesy for some soft and chewy cookies from food maven and author of the cookbook, The Seasoned Life, Ayesha Curry, courtesy of ABC.

Cook Time: 1-30 minutes

Difficulty: Easy


  • 1/3 cup unsalted butter, at room temperature, plus 1/3 cup unsalted butter, melted
  • 1 packed cup dark brown sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 11/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 heaping tablespoons ground flaxseed (optional)
  • 1 cup chocolate chips Flaky sea salt, such as Maldon (optional)

Cooking Directions

Preheat the oven to 375°F. Line two baking sheets with parchment paper or lightly oil them.

In a large bowl, mash together the softened and melted butter. Add the sugar and mix well by hand using a spatula. (Or get your kids to do it—you can’t go wrong.) Mix in the egg and vanilla, then add the flour, baking soda, salt, and flaxseed (if using). Mix until a crumbly dough forms—it won’t look like a smooth cookie batter. Gently mix in the chocolate chips.

Roll the dough into golf ball-size balls and put on the prepared baking sheets, about 6 cookies per sheet, spaced evenly apart. (Or make them smaller and double the yield.)

Bake until the edges just set but the centers are still soft, about 8 minutes. Sprinkle with salt (if desired) and cool completely on the baking sheets.

Recipe courtesy of ‘The Seasoned Life” and ABC.