Monday, July 6, 2009

Super Soft Chocolate Chip Cookies

All of the baking I've been doing lately is negating my healthy summer salads, I think. To stop myself from eating it all, I've been spreading the love around to my family, friends, and coworkers. These are my absolute favourite chocolate chip cookie. While I love a crisp biscuit, chocolate chip have got to be chewy. And they are so versatile as well: kid-friendly ice cream sandwiches above, or dainty afternoon-tea size below.

Chocolate Chip Cookies:
1 1/3 cups butter or block margarine
1 cup sugar
1 cup tightly packed dark brown sugar
2 eggs
2 tsp vanilla
1 tsp baking soda
1/2 tsp salt
3 1/2 cups flour
5-6 ounces (1 pkg) chocolate chips

Preheat the oven to 375F/190C. In a large bowl o
r stand mixer cream together the butter and sugars, then beat in eggs and vanilla. Stir in baking soda and salt, then mix in the flour until well combined. Add chocolate chips - I usually use less than the recipe calls for as I like the cookie better than the chocolate, but I seem to be in the minority. This dough will be quite stiff, so if you have a stand mixer use it! Drop dough by rounded tablespoonfuls about 2 inches apart onto a baking sheet. Bake for 8-9 minutes or until light brown (the centres will be soft), then remove to cool on newspaper. I like to think this soaks up anything unhealthy about these.


  1. These look great and I love the idea of using them to make an ice cream sandwich! Thanks for sharing!

  2. My husband is a lover of chocolate chip cookies, so I'll definitely have to give these a try for his office =)
    Just found your blog while searching for matcha info...and what a great find!

  3. Small is good. You can convince yourself to eat less. If that's possible. :)

  4. These were so terrific...thanks so much for sharing the recipe. We blogged about it and linked back to you here: