Cocoa ingredients are derived from the cacao tree (Theobroma Cacao).  

Each tree yields a cacao pod encasing typically 40 to 60 seeds called cacao beans.

The cacao beans are removed from the pod and further processed into cocoa butter, cocoa nibs, cocoa liquor, and bulk cocoa powder. 

Our cocoa based products are organically processed and single source harvested by cacao farmers in Central America and the Caribbean.

The cocoa ingredients used in our products can be utilized in finished product applications in the chocolate, food, personal care, and dietary supplement industries.

Chocolate Chip Cookies Recipe



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Cooking time





Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees they’re out-of-this-world delicious! Plus, there’s no funny ingredients, no chilling, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time! These are everything a chocolate chip cookie should be. Crispy and chewy. Doughy yet fully baked. Perfectly buttery and sweet.


  • 1 cup white sugar

  • 1 cup packed brown sugar

  • 2 eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon baking soda

  • 2 teaspoons hot water

  • ½ teaspoon salt

  • 3 cups all-purpose flour

  • 2 cups semisweet chocolate chips

  • 1 cup chopped walnuts


  • The first step in making these easy chocolate chip cookies to to combine the dry ingredients in a medium size bowl.

    When doing this, make sure to Measure the flour correctly. Be sure to use a measuring cup made for dry ingredients (NOT a pyrex liquid measuring cup). Then, measure flour by scooping it into a measuring cup and leveling it with a knife.

  • Next, cream together butter and sugars, make sure to soften the butter early by taking it out of the fridge at least two hours before baking so it's ready to go when you need it. You can also warm it in the microwave for about 7 seconds, but be very careful not to melt it.

    Once butter/sugar mixture is beaten well, add the eggs & vanilla and beat to combine.

  • Add dry ingredients and stir until just combined. Then add the chocolate chips and beat until they are evenly distributed throughout the dough.

    Use LOTS of chocolate chips. You want at least two gooey chocolate chips in every bite.

  • The chocolate chip cookie dough should be easy to roll and not sticky. It should not be dry or crumbly. See photo below for the optimal texture.


    Once the cookie dough is finished, it's time to portion and roll the dough. I know many people eyeball it when making cookies, however I highly recommend using a cookie scoop.

    Using a cooking scoop ensures that all the cookies are uniform in size so that they bake evenly. I love this stainless steel cookie scoop and use it every time I make cookies.

  • Since this chocolate chip cookie recipe makes so many cookies, I always make a full batch and freeze some. That way I have dough on hand for unexpected guests or whenever the cookie craving strikes.

    I prefer to flash-freeze the cookie dough before putting it in an airtight container. To do this, roll the cookie dough into balls and space them out on a parchment lined baking sheet. Then put the baking sheet in the freezer for about 30 minutes, or until the dough slightly freezes.

    Once the dough is slightly frozen, transfer the cookie dough balls to an airtight container or plastic bag and freeze for up to 2 months.


    There are two ways to bake frozen dough:

    1. Thaw it first: I love having dough ready to go in the freezer for impromptu guests. When you want to bake them, remove the dough balls from the freezer, set them on a parchment-lined baking sheet and cover with a light cloth towel or napkin to let them thaw. Then, once they reach room temperature (after about 1-2 hours depending on the temperature of your kitchen) bake as directed in the recipe (at 375 degrees F). SO easy!
    2. Bake from frozen: Place the dough on a parchment lined baking sheet. Then, preheat the oven to 350 degrees Fahrenheit (ONLY if you are baking the frozen dough) and put the cookies in the oven in the beginning of the preheating time. (So put the cookies in the oven as you preheat it). Set the timer for 15 minutes and remove the cookies after 15 minutes. The top will look a little more brown than usual, but they will still taste amazing.

    If you are baking the cookies immediately simply roll them into balls, place them evenly apart on a baking sheet (about 1.5 to 2 inches apart) and bake at 375 degrees for 8-10 minutes.