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I have a bit of an addiction to cookbooks. It’s really quite a problem. My collection has officially outgrown the storage cabinet in the kitchen, so they’ve recently worked their way to my office and into their own shelving unit. Like many food lovers, I devour the pages of cookbooks and food related magazines more so than novels.

If I am really geeked about a cookbook, I’ll preorder it on Amazon, so it arrives on my doorstep pretty much on the day of its release. That was exactly what I did for Alice Currah’s debut cookbook, Savory Sweet Life, which hit store shelves on June 5th. I get really excited when fellow food bloggers secure book deals and it’s pretty fantastic to see their recipes, stories and photos transform from the web into tangible pages.

I met Alice a couple of years ago at BlogHer Food in San Francisco and she quickly became one of my absolute favorite sites to read. Her genuine approach to food and life allows her to connect with her readers in a truly special way. After you read just a few pages, you’ll feel right at home in Alice’s kitchen as she expertly guides you through each of her recipes.

Alice’s book, Savory Sweet Life is full of 100 delicious and beautifully photographed recipes that are perfectly divided into family occasions. Whether you’re looking for a menu for a birthday celebration, a lunch with friends, or scrumptious snacks for family game night – Alice has you covered with her simple and creative recipes that are sure to create meaningful memories.

From the moment I first flipped through the book, her recipe for chocolate chip cookies immediately caught my attention. Alice dubbed this recipe “The Best Chocolate Chip Cookies Ever”, and I must say, they are quite incredible – in fact, I made them twice within two days. Her use of dark brown sugar creates a deep, rich flavor that pairs perfectly with the crispy bottoms and soft, chewy centers. There is really no question why this recipe became one of the most viewed recipes on Alice’s blog.

You can find Alice through her blog, Savory Sweet Life and also through Facebook and Twitter.

Because I think Alice’s cookbook, Savory Sweet Life is incredibly lovely, I want to give 3 MBA readers a chance to win a copy of their very own.



Simply leave a comment within this post telling me about your favorite food memory.


-This giveaway is open to USA residents only and will run until Monday, June 25th, 2012 at 11:59 pm EST.
-Winner(s) will be generated via a random number generator software program. Winner will be notified via the contact email provided on the comment contact form.
-Winner(s) will have until 6/29/12 to claim their Savory Sweet Life cookbook or we will choose another winner.
-Books will be shipped by My Baking Addiction through Amazon.
-Links within this post are generated though My Baking Addiction’s Amazon affiliate program.
-No purchase necessary. Void where prohibited by law. Must be 18 years of age to enter. See Official Giveaway Rules


This giveaway is provided to you by My Baking Addiction.
All images provided by Alice Currah

Savory Sweet Life's Chocolate Chip Cookies


1 cup (2 sticks) salted butter, softened
1/2 cup granulated sugar
1 1/2 cups firmly packed dark brown sugar
2 eggs
2 teaspoons pure vanilla extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon sea salt
2 1/4 cups semi-sweet chocolate chips


1. Preheat oven to 360°F. Line a cookie sheet with parchment paper.

2. Using a hand or stand mixer, cream the butter, granulated sugar and brown sugar together on medium-high speed for 3 minutes, until nice and fluffy. Beat in the eggs one ay a time, then add the vanilla, and mix for 2 minutes. Reduce the mixer speed to mediium-low and add the flour, baking powder, baking soda and salt. When the cookie dough has absorbed the dry ingredients, stir in the chocolate chips and mix until they are well distributed.

3. Drop 2 tablespoons of dough (or use a medium cookie scoop) onto the cookie sheet for each cookie, spacing them 2 inches apart. Bake for 15 minutes, or until the edges are nice and golden brown. Remove the cookie sheet from the oven and allow the cookies to cool for 2 minutes. Then slide the parchment paper, with the cookies still on top, onto a wire rack to cool completely.


- Kosher salt can be substituted for the sea salt.

Source: Savory Sweet Life Cookbook

All images and text ©

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  1. Jimmy says:

    Cooked at 350 instead of 360 as recipe called for. Stopped them 3 minutes early and they were burned. Need to lower time to around 11

  2. Ebony Relaford says:

    These are the best chocolate chip cookies I’ve EVER had! I always get compliments on them!

    1. Jamie says:

      So happy to hear you enjoyed the cookies, Ebony! Thanks so much for stopping by and leaving your feedback!

  3. nanc says:

    Now that I am retired we take turns making the chocolate chip cookies. I mix them similar to the way you describe; cream sugar & butter, add eggs, etc. My husband mixes the butter, sugar and eggs together at the same time. we both add the dry ingredients a bit at a time. We both use the stand mixer. My batches tend to leave flour in the bottom of the bowl, and the cookie dough doesn’t stick together.
    I think the butter is not soft enough (it’s winter here and the kitchen is often below 70 degrees (F).
    Does this make sense or is there another cause?

  4. Pam says:

    Hi jamie ,
    I love this recipe and bskecthem often for large events at our church  . We mix them in a commercial mixer , 8 recipes at a time and they work perfectly . We recently purchased a larger mixer and mix 12 recipes at a time , now they seem to flatten more . Any ideas why this could be happening ?

    1. Jamie says:

      Hi, Pam! Have you checked the date on your baking powder? If it’s old, the cookies won’t have a nice rise. Let me know if this helps. I’m glad you like the cookies!

  5. ar says:

    hi, i wanted to ask, why my cookies came out more of a darker brown color than usual? also are the cookies supposed to be a big cookie size? thanks!

  6. Kricia says:

    I tried this recipe and it was the best chocolate chip cookie I’ve ever made so far!
    I divided all the ingredients into half (just incase it does not turn out good & not to waste) and guess what, half was not enough!

    Its definitely a keeper ! It looks exactly like the picture! Texture wise, it was not too crunchy – which is what I am looking for ! Thank you!

    1. Jamie says:


      Thank you so much! I’m so happy that you enjoyed the recipe. Have a wonderful day and thank you for following MBA!