“This is a recipe that is truly simple and so tasty! When I was a little girl, my mom used to make these chocolate chip cookies; my sister and I would go nuts over them. They were the perfect balance of crispy and chewy, and that’s really what food is all about to me, balance. I can’t remember a road trip where my mom didn’t bring these cookies. (I can remember cross-country skiing out at the Strathcona Wilderness Centre and thinking, maybe if I ski a little faster we can get back to the chalet for those cookies.) Honestly, there is nothing I would change or make more cheffy about these cookies. Sometimes a good thing is just a good thing! I will say that the recipe did make it to my little black book just in case I need to whip up a batch for staff dinner; chefs go nuts for these.”
–Christine Sandford, Biera Restaurant
| 1 c | salted butter, room temperature |
| 1 c | brown sugar (demerara works nicely) |
| 2 c | good quality unbleached white flour |
| 1 c | chocolate chips or chopped chocolate (you can use any type of chocolate you like here) |
Preheat oven to 350ºF.
Line a 9½ x13” sheet pan with parchment paper, or just grease well with butter.
Whip butter and brown sugar in a mixer for 5 minutes until really light and fluffy. This step is essential as you are basically making shortbread. Stir in flour, then chocolate. When smooth, pat dough onto cookie sheet. If your sheet is quite large, just pat dough over half the surface. Not too thick, not too thin.
Bake for 22 minutes, or until golden. Cool a little then cut into squares. Makes 18-24 squares depending on size.
We think these would make outstanding ice cream sandwiches too. –ed.