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My husband eats most everything I make for him. However, he does have an absolute all time favourite – Chocolate Chip Cookies.

This recipe is the one from the book “Baking” by Dorie Greenspan.  It’s a fabulous recipe and one that I make often.  Nonetheless, we’ve all tried recipes out of books or from the internet that just haven’t worked out right?  Right!

Part of my adventures in baking lead me to try other cooks recipes.  Why not?  They have already put a lot of hard work into perfecting their recipes and part of my challenge is to see if I can reproduce the item in my own kitchen under my own circumstances.  Is it more humid where I live?  Have I measured my ingredients correctly?  How does my oven compare?  So many differences have to be factored in even when using a tried and true recipe.

This recipe turned out great even in a humid kitchen in Oklahoma, with an original 1960s oven.  They are disappearing quickly as I write this so they musn’t be too bad or the locals are just plain starving!

45 cookies


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 2/3 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 12 ounces bittersweet chocolate, chopped into chips or 2 cups store-bought chocolate chips or semisweet chocolate chunks
  • 1 cup finely chopped walnuts (optional) or pecans (optional)
Chocolate Chip Cookies

Chocolate Chip Cookies


  1. Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.
  2. Whisk together the flour, salt, and baking soda.
  3. Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes inches Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts.
  4. Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonfuls.
  5. Bake the cookies- one sheet at a time and rotating the sheet at the midway point- for 10-12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that’s just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, using a wide metal spatula, transfer them to racks to cool to room temperature.
  6. Repeat with the remainder of the dough, cooling the baking sheets between batches.
(2) Comments   


Lois B on 5 July, 2009 at 7:14 pm #

They look great. I can’t wait to try them!

The Duo Dishes on 8 July, 2009 at 5:00 pm #

Good to see you back. Love a choc chipper!

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