Wednesday, August 22, 2012

Chocolate Chip Cookies

These chocolate chip cookies might be the most famous in the USA. The original recipe, printed on the back of Nestlé Toll House chocolate chip bags, account for, she would guess, more than 50% of all homemade chocolate chip cookies in America. This recipe is also a favorite for using when one wants to eat plain cookie dough...although eating raw eggs is not recommended, with this recipe you just cannot resist!

Although she did not have any Nestlé chocolate chips here in Germany, she used the same recipe and cut up her own chocolate chunks to make the result as close to the original as she could.

About 50 cookies:

2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups chocolate chips (or chocolate chunk pieces)
1 cup nuts (optional - she left this out)

Preheat the oven to 375 F (190 C).

Beat the butter, vanilla, sugar and brown sugar in a large bowl until well mixed and creamy.

Add one egg, beat and then add the second egg and beat again.

Slowly add in the flour, baking soda and salt. Mix well.


Stir in the chocolate chips (and nuts if you wish).

Using a spoon, drop a spoonful of dough onto a ungreased cookie sheet.

Bake for 9-11 minutes or until slightly golden brown.

Let cool for about two minutes before removing from the baking sheet.

Enjoy with a large glass of milk or a cup of coffee.

A variation of this recipe:

We made a second batch of cookies a week later and this time added 2 cups of pretzel pieces to the above recipe. This gives the cookies a great chocolate and salty mix.

We wanted to have easy access cookies so instead of baking them, we refrigerated the dough for about 15 minutes and then rolled cookie dough balls.

We then froze these balls and now anytime we want a few fresh cookies we just have to pull them out of the freezer and bake!

You can do this with many different cookie recipes.


  1. How do you find the "Brauner Zucker" works? We lived in Weimar for a short time (9 mths) and I couldn't get cookies to turn out right using that. I had to get a friend to ship me "real" C&H brown sugar, LOL.

  2. I agree, brown sugar here in Germany is just not the same! I find that cookies (esp. chocolate chip cookies) come out with a gritty texture. They taste good, but are not nearly as tasty as when "American" brown sugar is used. I also notice the difference when trying to make a brown sugar crumble (for example, our Amazing Banana Crunch Muffins). I definitely need to stock up on some proper brown sugar next time I am back in the USA!