Par 4 the Fam

Every golfer knows the chip shot—it’s small but mighty, subtle but strategic. And that’s exactly how I’d describe these Chip Shot Cookies. They’re rich, a little indulgent, and always hit the sweet spot after a long day on the course or a casual afternoon with the kids.

These cookies have become a staple in our house, and not just because they’re delicious (though trust me, they are). What makes them extra special is a baking tip from my dad—one of those simple but game-changing tricks:
“Always let your dough chill for at least an hour before baking.”

It’s a little patience that makes a big difference. The flavors deepen, the texture improves, and you get that perfect soft center with a golden edge.

Yes, these cookies are on the decadent side. They’re rich, chocolatey, and packed with goodness—maybe even a sprinkle of sea salt on top if you’re feeling fancy. But I’m a firm believer that everyone deserves a sweet treat now and again, especially when it’s made with love.

Whether you’re packing a few in your golf bag, sharing them with friends after a round, or surprising the family with a warm batch at home, Chip Shot Cookies are a hole-in-one every time.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup semi-sweet chocolate chips
• ¾ cup dark chocolate chunks
• Flaky sea salt, for topping

Instructions

1. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
2. Add eggs one at a time, then mix in the vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Fold in the chocolate chips and chunks.
5. Cover and chill the dough for at least 1 hour—a tip from my dad that makes all the difference in texture and flavor!
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop dough into balls (about 2 tablespoons each) and place them a few inches apart on the baking sheets.
8. Bake for 10–12 minutes, or until the edges are golden and the centers are still soft.
9. Immediately sprinkle with flaky sea salt and let cool on the pan for 5 minutes before transferring to a wire rack.

Reminder: Don’t skip the chill time! It helps the cookies hold their shape, enhances the flavor, and gives you that soft center with crisp edge