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Nicole Johnson – Miss Chippy

Instagram: @misschippycookies

Facebook: Miss Chippy Gourmet Cookies

Twitter: @ChiCityChippy

People can order by phone, via social media.

773-466-4435 (business)


Sweets in the City Cookie Enthusiast Soiree

Hyde Park’s LiteHouse Whole Food Grill

1660 East 55th Street

Chicago, Illinois


Miss Chippy Gourmet Cookies

Chocolate Chip Pecan Cookie

Wet Ingredients:

1 cup of unsalted butter

3/4 cups of brown sugar

3/4 cups of cane sugar

2 tbsp of molasses

1 tbsp of vanilla extract

2 eggs

Dry Ingredients:

2 1/2 cups of flour

2 tsp ground coffee

½ tsp salt

1 tsp baking soda

(Optional pinch of cinnamon)


2 cups of semi-sweet chocolate chips

1 ½ cups of chopped pecans


Wet Ingredients:

Soften butter by placing in microwave for approximately 45 seconds (just enough to melt the butter).

Add the 3/4 cups of brown sugar and 3 /4 cup of cane sugar.

Mix ingredients by either using a hand mixer or manually using mixing spoon and stirring until butter and sugar are mixed together.

Add 2 tbsp of molasses, 1 tbsp of vanilla to bowl and blend/stir into bowl of wet ingredients.

Add 2 eggs and mix/stir until well incorporated with the rest of the ingredients.

Sit bowl aside and in a separate bowl prepare dry ingredients.

Whisk dry ingredients together.

Combine dry ingredients into bowl of wet ingredients 1 cup at a time until all of the dry ingredients are mixed with the wet ingredients.

Next using a mixing spoon stir in 1 1/2 cups of semi-sweet chocolate chips and 1 1/2 cups of chopped pecans into bowl.

Line cookie sheet with parchment paper and scoop 1 tablespoon size portions of cookie dough about one inch apart.

Place cookie sheet in freezer for a min of 30 minutes.

Preheat oven to 375F.

Remove from freezer and sprinkle sea salt on cookies.

Place in oven for 13-15 minutes.

Remove cookies from oven using an oven safe mitt and sit cookie sheet on stove top for 2 minutes before placing on cooling rack to cool.


Gourmet Cookies in the comfort of your own home.

Recipe modifications:


*wet ingredient adjustment only: Substitute eggs and butter

* Replace 2 sticks of unsalted butter with 1 cup of Earthbound vegan butter or whatever vegan butter brand of your choice.

* Mix 2 table spoons of chia seeds with 6 tablespoons of hot water. let sit for 10 minutes.

* Then mix into wet ingredients

* Proceed with instructions

Gluten Free

*dry ingredients adjustment only

* Substitute 2 1/2 cups unbleached flour for 2 1/2 cups of Almond flour

* Proceed with recipe instructions

Sugar Lite

*dry ingredients adjustment only

* substitute 3/4 cup cane sugar with 3/4 of lite sugar

* Proceed with recipe instructions

©️Miss Chippy Gourmet Cookies, LLC, 2018

For permission to reproduce this recipe please contact us via email: