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American Chocolate Chip Cookie

Posted by on 7 July, 2013


beeld choc chip klein nieuw

American chocolate chip cookie


When I was selling my cookies at the Zuidermarkt a couple of weeks ago, my friend Hans gave me a few of his chocolate chip cookies to sell. They were very popular, so I asked him for the recipe. The other week I was asked to make a few batches to sell for charity at my son Jonas’s school.  I did change my friends recipe to make them exactly how I like them. Every chocolate chip cookie baker has a right to his or her own preferences… The cookies went down well and were sold out before the end of the day! I realize that you can find loads and loads of chocolate chip recipes on the internet, so I won’t add any how to pics. My version met with the approval of my husband and sons. They are nice and chewy and I put a lot of  chocolate chips in the batter. They certainly make for a good snack to accompany a lazy afternoon watching the Tour de France.  But if you want to be a little more adventurous, try my variation  Chocolate chip cookies with coffee, dried cherries and rosemary. 

American Chocolate Chip cookies 

Makes about 25 cookies

170 grams unsalted butter
1/4 teaspoon vanilla extract
110 grams demerara sugar
100 grams caster sugar
1 egg
250 grams all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
175 grams chocolate chips + extra for garnish

Melt the butter. Leave to cool slightly and mix in the vanilla extract, the demerara sugar and the caster sugar. Mix in the egg and stick a stick blender in the mixture. Whizz until the creamy. In a large bowl mix the flour with the baking powder and the salt. Mix in the butter mixture and stir in the chocolate chips. Leave to set in th fridge for about an hour. Don’t skip this step. The dough really has to be firm before you put the cookies in the oven. If not, you will end up with pathetic thin monsters in stead of a cookie with the right chewy consistency.

Preheat the oven to 165°C (330 °F) . Line a baking tray with baking paper.

Scoop little balls of about 35 grams with an ice-cream scoop and put the on the baking paper. Leave enough room for the cookies to spread. I usually do not put more than 6 cookies at a time on the baking tray. Put a few extra chocolate chips on the dough and bake in the middle of the oven for 10-15 minutes. The edges will colour a bit, but the middle of the cookie will still be nice and pale. Don’t over bake these cookies, because they will turn out rock hard instead of chewy. Take the cookies from the oven and leave to cool on the baking tray. Then transfer to a rack to cool completely.


This post is also available in: Dutch

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