Some of the best family traditions don’t take much planning. They just need a free afternoon, a messy kitchen, and everyone in their jammies.

For Sara, our founder, that tradition is baking chocolate chip cookies with her girls. It started years ago and never really stopped. The music goes on, little hands reach into the mixing bowl, and at least a few chocolate chunks never make it into the dough.

Why We Keep Making Them

Sunday afternoons in the Vickers kitchen are slow on purpose. No screens, no schedule, just flour on the counter and a lot of taste testing.

As Sara puts it, “These are the moments I hope my girls remember. Not perfect cookies, but the joy of making them together.”

So this year, we’re sharing the recipe with you. Pull on your matching PJs, preheat the oven, and let the kids crack the eggs. (Maybe keep a couple of extras on hand.)

The Vickers Family Chocolate Chip Cookies

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 a Recipe

These cookies show up on birthday mornings, rainy afternoons, and pretty much every cold night in December. Some batches come out perfect and some come out a little flat. Either way, they’re gone by morning.

That’s a big part of why Sara started In My Jammers: to make soft viscose from bamboo pajamas for exactly these moments, when everyone slows down, gets comfy, and ends up with a little flour on their sleeves.

Save the recipe, make a mess, and tag us @inmyjammers if you bake a batch. We’d love to see your crew in the kitchen.