classic chocolate chip cookies


choco chip

a classic

When friends come over last minute, this is usually my go to! Most of the time I have all the ingredients I need for the classic chocolate chip cookie (unless my husband has secretly been eating chocolate chips and I go into the pantry to find a near empty bag!).  Last night we had friends over for the hockey game (go sens go!) and these were definitely a welcome treat.  I’m pretty sure my preggo friend ate 4 of them before she cut herself off!

prep: 10-15 min  bake: 8 min  yield: 40 cookies

what you need:

  • 1 cup unsalted butter at room temp
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 large eggs
  • 1 1/2 tsp vanilla
  • 2 cups semisweet chocolate chips

what to do:

  1. Line 2 baking sheets with parchment paper- set aside. If your oven takes forever to heat up, preheat now to 350 F (325 F if convection).
  2. Beat butter and sugars until light and fluffy in a large bowl.
  3. Mix flour, baking soda, baking powder, and salt together in a bowl.
  4. Add eggs and vanilla to butter mixture- beat and scrape down sides of bowl with spatula once to ensure mixed well.
  5. Add flour mixture to butter and beat just until cookie dough comes together.
  6. Add chocolate chips and beat just until evenly distributed throughout dough.
  7. Chill in fridge for 10 minutes, for easier handling.
  8. Using a spoon or cookie scoop, portion out cookies and roll quickly to form round balls; I made my just smaller than golf balls. Place 6-8 on each sheet- making sure they aren’t too close to each other. (At this point, you can save some for a later date! See “ready to go cookie dough“).
  9. Bake in the centre of the oven for 8 minutes (this will depend on how big your cookies are- keep an eye on them for the first round so you know your exact time) – it’s okay if the centre doesn’t look completely cooked-slightly underdone makes the cookie chewy!
  10. Remove from oven and after 1 minute, transfer to cooling rack to cool completely. Enjoy!

kitchen sink cookie


sweet & salty

I do apologize for the lack of posts lately…we were traveling and now relocating and it has just been a very busy summer with our family! Tonight will be my last wine club meeting (oops, I mean, book club haha!) with a bunch of lovely ladies that invited me to join their club three years ago. It is definitely bittersweet to be moving closer to family but having to say goodbye to friends we have made in this community. DSC_0186

In the spirit of purging and using up what we have…I decided to bake some cookies for tonight’s club meeting. It started out as “I’ll just bake some cookies with pie pie as an afternoon activity” to “hmm…what can I bake that will get rid of some of my pantry??” Thus the birth of the kitchen sink cookie. It might sound a little nuts (there are nuts in it!), but it actually has a great sweet and salty kinda thing going on, and also has a nice crisp outside with a chewy soft inside. Really it’s quite a satisfying little cookie! Give it a try…and feel free to play around with what you have in your pantry! Maybe you use pistachios instead of cashews…or dried cranberries instead of raisins…maybe don’t use a ketchup flavoured chip…as long as the base is the same (butter, flour, sugar, eggs, etc) your cookies should turn out!

prep: 15 min   bake: 9 min per batch   yield: 50 cookies

what you need:

  • 1 cup unsalted butter, room temperature
  • 3/4 cup white sugar
  • 1 cup brown sugar (not packed)
  • 2 eggs
  • 2 cups all purpose flour
  • 1 cup rolled oats
  • 2 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 cup semisweet chocolate chips
  • 2 cups crushed chips (I used lightly salted kettle cooked chips)
  • 3/4 cup raisins
  • 1 cup cashews (crushed)

what to do:

  1. Line cookie sheets with parchment paper and preheat oven to 350 F.

    pie pie

    checking out the fluffy butter & sugar

  2. In a large bowl, mix butter with sugars until light and fluffy.
  3. In a separate bowl, combine flour, oats, and baking soda. Stir to mix.
  4. Add eggs and vanilla to butter and sugar mixture. Once this is mixed well, add dry ingredients – do not over mix.

    pie pie

    crushing chips in a ziplock bag

  5. Add chocolate chips, raisins, chips, and cashews to cookie dough and mix just until evenly distributed.DSC_0172
  6. Spoon large dollops (about golf ball size) onto parchment paper and leave enough space so that the cookies don’t bake into each other, about 6-8 per sheet. Bake for 9 minutes (convection oven) or slightly longer to get the edges golden brown.
  7. Remove from oven, then once cool enough to handle transfer to cookie rack to cool completely. Enjoy! Store in airtight container for several days

    this recipe will feed a crowd

    cooling cookies