Kateri in the Kitchen

The Chocolate Chip Cookie

Let’s start from the very beginning, a very good place to start…

I’ll be honest, I have considered a food blog for a while now. I had a very successful blog going for a few years about my life, then it became about nursing, and to be honest, somewhere along the way I just got a little burned out. I love to write, and that’s where it started, and why I devoted myself to it for so long. But it lost its luster, and I began to lose my love for writing.

And for a few months now I have asked myself, what next?

For a while, food blog seemed to be next. But where do I start? I asked myself. Will anyone read it? And then I thought, I’ll read it. And hey, it may beat writing my recipes down on index cards, and marking up the margins of my cook books. So here it goes! I hope you enjoy!

So now that I got that out of the way, what recipe do I possibly start with?

Since we are just getting to know one another, let’s start simple.

At the place my love for the kitchen began approximately 18 years ago, with a recipe I have been altering and perfecting since that first batch…

The Chocolate Chip Cookie


2 1/4 Cups of Flour

1/2 Cup of Walnuts

1 tsp. Baking Soda

1 Cup of Butter room temperature

2/3 Cup Brown Sugar

2/3 Cup of Sugar

2 Eggs

1 1/2 tsp. Vanilla Extract

12 Oz. Semisweet Chocolate

Notes Before We Begin:

  • Don’t have brown Sugar? No Problem! I like to make it myself! Just add 2 Tablespoons of Molasses to a Cup of Sugar! Mix it well with a fork or pastry cutter! Voila! Homemade brown sugar! Don’t you feel fancy?
  • Chocolate chips are an easy way out, but coarsely chopped chocolate mixes through your cookies the best, in my opinion! The mix of different sized pieces will allow it to distribute and melt, and prevent those sad sections of chip free cookie!
  • READ ME!!! Chill your cookie dough just like you would with sugar cookies! This will keep them fluffier and prevent the emaciated cookie around chocolate chunk appearance that so many homemade cookies suffer from!

Ok, Let’s Preheat and Bake!

Preheat to 350

Place the walnuts in a food processor or blender, chop until you have small, flour like texture. 

Combine your dry ingredients in one bowl- Flour, Walnuts, Baking Soda 

In a second bowl, combine the sugars and butter. Mix with a hand mixer until nice and fluffy, at least 3 minutes. It may feel like a long time, but keep mixing! Its worth it, I promise. Add Eggs one at a time. Then add vanilla.

Make a well in the flour mixture, add your fluffy butter mixture. Use a wooden spoon to stir all ingredients together. Add your chopped up chocolate and give it all another stir.

This is where I chill the dough for an hour or so. Then using a spoon and my God given fingers, roll into golf ball sized balls and spread appropriately on a parchment paper lined cookie sheet. (This is also where I tend to consume close to half of the prepared dough on a spoon. This step is optional)

Bake for 12 minutes.

Let them cool on the sheet for 5 minutes then transfer to cooling racks.

Now that is a pile of cookies! This recipe makes a LOT of cookies!
Now that is a pile of cookies!
This recipe makes a LOT of cookies!

After Thought: As we get to know each other you will notice I never add salt to my baked goods because, why would I? If you feel so inclined, use salted butter when baking, that should do the trick!


4 thoughts on “The Chocolate Chip Cookie

  1. Tried this out and they were a huge hit! I always found my cookies to be so weather dependent- flat when humid etc.- but I think the chilling really evened them out. I’m also now a chunk or chip convert! Brought them on a family trip and opinions were mumbled because everyone was too busy eating:)

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