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Chocolate Chip Cookies – The Classic One

So simple, so classic, so yummy.

Believe it or not, but it took me almost two years to make these North American classics. I mean, chocolate chip cookies are the symbol of North America. You see them in movie and TV shows and, well, there always seems to be a big deal about them.

My very first chocolate chip cookie I bought at Walmart, if I am not wrong. I honestly can not remember all that well. I don’t think I had home made chocolate chip cookies until I move to Canada. But I could be wrong, once again. When I started working at the Bistro (my first job here) I made chocolate chip cookies.

A pair is a group.

Finally I made them at home but the first recipe I looked at said you should put in rolled oats. That was weird to me so I looked further. The recipe is proudly presented by “Nellie Lyle Pattinson’s Canadian Cook Book: Canada’s favourite for more than 50 years”. Page 333 will give you the basic cookie recipe and page 335 will tell you to how much chocolate chips you need to add.


– 2/3 cup butter
– 3/4 cup sugar
– 1 egg
– 1 tsp. vanilla
– 1 1/4 cup flour
– 1 tsp. baking powder
– 1 cup chocolate chip.

Make sure your butter is room temperature before creaming it. Use the paddle attachment for your stand mixer. If you have a hand mixer the regular attachment will do. Add the sugar to the creamed butter and mix until fluffy. Crack the egg in a cup and whisk before adding to the butter-sugar mix. Then add the vanilla and mix well. Scrape the sides of the bowl once in a while, butter tends to stick there. Mix the flour with the baking powder and add to the rest. Add the chocolate chips.

Use the paddle attachment.

Tip 1: You can use another flavour if you like, something like almond extract, maple, rum, whatever you prefer. Rum Chocolate Chip Cookies would be nice.

Make sure the dough is not sticky anymore but too much flour will make your cookies tough. It’s ok to be one tough cookie but serving tough cookies is not cool.

Big slap of dough, make little balls out of this.

You can use two spoons to make your cookies or you roll them into balls and press them down a bit. I used method two and it worked perfectly fine. Another suggestion the book gives is that you use a cookie press. That won’t work because of the chocolate chips but is a nice idea otherwise. You could also roll a bit, well, roll and cut slices off but you would have to add a bit more flour as the consistency of the dough won’t allow for rolling really.

Flatten out those balls of dough and you get nice cookie shapes

Tip 2: You can leave out some sugar. I only did 1/2 cups of sugar. Yes, I am the “leave out sugar queen”.

Bake at 180°C for about 15 min or until slightly brown on the edges. Place the cookies on a cooling rack and transfer to a air tight container after cooled off completely.

Tip 3: The recipe said you get 48 cookies with a diameter of 5cm or 2 inches. I would say that is true because I got 26 cookies with a diameter of average 6cm. Yes, I measured because I was wondering.

Where is the milk?

Happy Baking!


About andreamacleod

Take a KitchenAid Artisan machine, a young wife, time, creativity and mix it well. You end up with endless options of baking goodies from German torte to North American cupcakes. Follow me on my baking and cooking adventures and throw in your cent or two. There are no limits!

2 responses »

  1. These sucked


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