Recipe: Classic Chocolate Chip Cookies


I realized recently that I didn’t actually have a classic chocolate chip cookie recipe on the blog — gasp! (The closest I’ve gotten is these chocolate chunk cookie bars.) A birthday weekend and Germany vs. USA World Cup match seemed like the perfect time to fill in this shocking gap in my dessert repertoire. So I went into a baking frenzy the night before my birthday and whipped up these fluffy-yet-moist chocolate chip cookies as well as a Scandinavian almond cake (recipe forthcoming). These big cookies are thick while remaining chewy, and the flavor is just what you would hope for — no frills, just a really good cookie that does not even pretend to be healthy (sometimes you need that! Especially on birthdays). They come together quickly (chilling is optional but will prevent them from spreading and becoming thin) and are great just out of the oven.

Classic Chocolate Chip Cookies (adapted from Chez CateyLou; makes 10 large cookies)


  • 3 cups plain flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1 cup cold unsalted butter, cut into cubes
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 cold eggs, lightly beaten in a small bowl
  • 1 tsp vanilla extract
  • 1.5 cups chocolate chips (I used dark but feel free to use milk)
  • optional: 1 cup walnuts, coarsely chopped


  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In another bowl, beat the butter with an electric mixer on medium for about one minute or until it comes together into one clump. Add the sugars and beat for another minute or two, until the sugars are well-combined with the butter. Add the eggs and vanilla, and beat until all the ingredients are combined.
  • With the mixer on low, slowly add the flour and mix until it is barely incorporated.
  • Gently fold in the chocolate chips and walnuts (if using).
  • Line a tray or plate with parchment paper. Divide the dough into 10 clumps, form them loosely into balls, and place them on the tray.
  • Chill the dough balls for 30-60 minutes.
  • Bake the cookies: Preheat the oven to 175C (35oC) and line a cookie sheet with parchment paper.
  • Place five of the dough clumps on the cookie sheet and bake for 16-20 minutes, until the cookies are just becoming golden brown on the edges and tops. Let cool for 5 minutes on the sheet before removing and baking the second batch.



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