Choc Chip Cookies

I think everyone has their own recipe for Choc Chip Cookies and maybe you don’t need to see another one, but I don’t think any recipe collection is complete without (at least) one, so I’m sharing my recipe and the story behind it with you.

My husband and I spent our honeymoon back in early 2000 skiing for 4 months in Whistler, Canada. It was an idyllic holiday full of fantastic powder runs, cosy nights indoors and a constant stream of visitors to stay and ski with us. (I know, it was our honeymoon, but we did have several weeks on our own at the beginning. )

I found this recipe amongst one of the cookbooks in the condo we rented and it became an afternoon tea staple - it is important to keep your energy up after a hard day on the slopes, after all! I’ve now cooked them in at least 10 different ovens with great results, but you will need to adjust temperatures and times depending on how slow or fast your oven is. The original recipe called for shortening, but since I’m not sure I even know what it is, let alone have it in my house, I substitute butter. If you do know what it is and want to use it, then just replace half the butter with shortening.

1 cup butter, softened
1 cup sugar
½ cup brown sugar, packed
2 eggs
2 teaspoons vanilla
2 cups plain flour
1 tspn baking soda
½ tspn salt
2 cups chocolate chips
1 cup chopped walnuts or pecans (optional)

Cream butter and sugars in a large bowl. Beat in eggs and vanilla.

Combine flour, baking soda and salt; blend into creamed mixture. Stir in chocolate chips and nuts (if using). Chill for a few minutes or let stand at cool room temperature for about 30 minutes.

Drop rounded tablespoonfuls onto lightly greased baking sheets. Flatten slightly and smooth edges to make 1 cm thick cookie.

Bake in a 190°C oven for 8 or 9 minutes (adjust for your oven) or until golden brown around the edges and still slightly soft in the middle. Let stand on baking sheet for 5 minutes, remove to wire racks to cool completely.

Enjoy! They won’t last long…