A Founder’s Family Cookie Recipe: Baking Up Traditions That Last
By Miranda Ellingsen
A Founder’s Family Cookie Recipe: Baking Up Traditions That Last
At In My Jammers, family is at the heart of everything we do — from our soft viscose from bamboo pajamas to the cozy rituals that make ordinary days feel special. Our founder believes that the best family traditions are often the simplest ones, built in the quiet corners of everyday life.
For her, one of those moments happens in the kitchen — baking cookies with her girls. It’s a ritual that started years ago and has become one of their most cherished traditions: music playing, little hands helping, and laughter filling the air.
The Story Behind the Cookies
On slow Sunday afternoons, the kitchen becomes a space where the world quiets down. Mixing batter and sneaking chocolate chips has become their way of reconnecting — no screens, no schedules, just sweetness and simplicity.
As our founder says, “These are the moments I hope my girls remember — not perfect cookies, but the joy of making them together.”
Our Favorite Cookie Recipe:
Ingredients:
• 2¾ cups / 270g all-purpose flour
• 1¼ tsp baking soda
• 2 tsp kosher salt
• 1 cup / 220g unsalted butter, at room temperature
• 1½ cups / 300g granulated sugar
• ½ cup / 100g lightly packed brown sugar
• 1½ tsp pure vanilla extract
• 2 eggs, at room temperature
• 12 oz / 340g bittersweet, milk, and/or white chocolate, chopped in large chunks (about ¼-inch / 6mm)
• Flaky sea salt for finishing (optional)
Directions
1. Preheat the oven to 350°F / 170°C. Line baking sheets with parchment paper or a silicone mat.
2. In a small bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
3. In a stand mixer fitted with the paddle attachment, cream the butter, granulated and brown sugars, and vanilla on medium speed until creamy, about 3 minutes.
4. Add the eggs, one at a time, beating on medium speed until incorporated. Add the flour mixture all at once and mix on low speed just until incorporated. Mix in the chopped chocolate pieces. You may need to give the bowl a couple of swipes with a rubber spatula at the end to make sure the chocolate is evenly distributed.
5. Scoop the dough using a #40 (1½-tablespoon) portion scoop and arrange six dough balls evenly spaced on each prepared baking sheet. Sprinkle with flaky sea salt if using. You can make the cookies larger or smaller, but it will affect the baking time. Plan to bake the cookies right away so they spread evenly and are super crispy.
6. Bake, one sheet at a time, in the middle of the oven for 12 to 15 minutes, until caramelized and quite crispy. Repeat with the remaining cookie dough.
7. Allow the cookies to cool for about 5 minutes on the baking sheets, then move to a cooling rack.
Makes about 36 cookies.
More Than Just Cookies
These cookies have become a small but meaningful tradition — the kind that grows roots and lingers long after the last crumb is gone. They’re baked into birthday mornings, rainy afternoons, and cozy winter nights, always served with a side of laughter.
For our founder, that’s what In My Jammers is all about: creating pieces and moments that remind families to slow down, get comfortable, and be present for what matters most.
Because in the end, it’s not about the cookies — it’s about who you share them with.
